One-Pot Mushroom Stroganoff
gluten-free penne, spinach
Creamy, cozy, and completely plant-powered. This one-pot stroganoff swaps beef for hearty mushrooms that bring all the richness and depth you crave—no compromise needed. Silky sauce, tender noodles, and umami in every bite make this a comfort classic made easy.
Nutrition (per serving)
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INGREDIENTS
- 1 shallot, peeled and thickly sliced
- 4 oz cremini mushrooms, trimmed and cut into 1/4-inch slices
- 1 tbsp paprika
- 2 tbsp nutritional yeast
- 2 tsp vegetable broth concentrate
- 6 oz gluten-free penne pasta
- 2 oz vegan cream cheese
- 2 oz teen spinach
- 1/4 cup Treeline® dairy-free sour cream
- 2 tbsp olive oil (from your kitchen)
- Salt (from your kitchen)
- Pepper (from your kitchen)
Nutrition (per serving)
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INSTRUCTIONS
Heat 2 tbsp olive oil in large pot over medium heat. Cook shallot until softened, 3 to 4 minutes. Stir in mushrooms, just 1 tsp paprika, and ¼ tsp pepper and cook until lightly browned, 5 to 7 minutes. Stir in nutritional yeast, broth concentrate, 3¼ cups water, and 1 tsp salt. Bring to a boil, add pasta, and simmer until most water is absorbed and pasta is al dente, 9 to 11 minutes.
Off heat, add cream cheese and spinach and stir until creamy and well combined. Season to taste with salt and pepper. Divide stroganoff between shallow bowls and dollop with sour cream. Priyatnovo appetita!
For 4-serving meal, double all ingredients except water in step 1; use just 5 cups water. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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