Mushroom Stroganoff

Servings: Serves: 4

Nutritional Information:

Per serving (394g)

Calories 432, Fat 21g, Saturates 2.5g, Sugars 5g, Salt 3.8g




Heat the olive oil in a pan over medium heat. Add the onion and garlic, and cook for around 5 minutes, until fragrant and soft. Then add the mushrooms and cook for a further 7 minutes, until they release their juices and soften.


Stir in the vegetable stock, tamari, thyme and paprika. Reduce the heat to medium-low and simmer until the liquid has reduced by a third; this will take about 10 minutes.


Mix in the soya cream and flour paste. Continue to simmer for another 3 minutes, until the sauce thickens, before removing from the heat.


Drain and rinse the cooked pasta and return it to the pot it was cooked in. Add the truffle oil to the mushroom sauce and then pour sauce over the pasta, stirring to coat. Season with salt and black pepper to taste.


Divide the pasta between four bowls and garnish with freshly chopped parsley and a drizzle of truffle oil. Serve immediately.


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