This skillet meal comes together in just 30 minutes, with all the traditional stroganoff flavors you love! Protein pasta, hearty mushrooms and peas add plenty of fiber and protein. The sauce is super creamy thanks to vegan cream cheese and veggie stock, and enhanced with mustard and thyme. Add my Curried Fall Salad for a delicious and healthy meal! Â
Mushrooms are a fabulous meat substitute and are full of vitamins and minerals. Read here about the health benefits of mushrooms. Â
Creamy Pasta with Mushrooms and Peas
All the traditional stroganoff flavors come together in this meatless, dairy-free recipe! Mushrooms, protein pasta and a savory creamy sauce make an easy and delicious meal-- ready in just 30 minutes!
Servings 4
Ingredients
- 12 oz pasta, protein or gluten free
- 2 tbsp olive oil
- 16-20 oz mushrooms, sliced- any variety Baby bellas work great
- 1/2 onion, chopped
- 4 cloves garlic, chopped
- 1 1/4 cups veggie stock, unsalted Recommend Kitchen Basics
- 8 oz vegan cream cheese I use Tofutti
- 1 tbsp soy sauce or coconut aminos
- 1 tbsp Worcester sauce
- 1 tbsp Nutritional yeast
- 1/2 tbsp mustard, dijon or spicy brown
- 3/4 tsp salt, divided
- 1/2 tsp black pepper, divided
- 1/4 tsp dried thyme leaves, or 1/2 tsp fresh
- 3/4 cup frozen peas
Instructions
- Cook your pasta according to package directions. Drain and set aside.
- While the pasta is cooking, heat the olive oil in a large non-stick skillet on medium-high.
- Add the sliced mushrooms, chopped onion and garlic to the skillet. Saute until the mushrooms start to release their liquid, reducing heat and sauteeing until mushrooms are lightly browned, for about 8-10 minutes.
- Season the mushroom mixture with 1/2 tsp salt and 1/4 tsp black pepper. Stir for another minute and remove from skillet into a bowl. Set aside.
- To the skillet, add the veggie stock, vegan cream cheese, soy sauce, nutritional yeast, worcester sauce, mustard, thyme, 1/4 tsp salt and 1/4 tsp black pepper. Turn to medium heat.
- Whisk the cream cheese to melt and continue to whisk until you have a smooth, combined sauce.
- Reduce heat to med-low, simmer, whisking for about 5-10 minutes to thicken sauce slightly.
- Add the mushroom mixture back to the skillet, stir to combine with the sauce.
- Add the pasta to the skillet. Toss to coat the pasta with the sauce and veggies. Finally, add in the frozen peas and continue to cook for another five minutes, stirring.
- Serve immediately, enjoy!
Notes
I used bowtie gluten-free protein pasta for this-- any higher protein pasta like brown rice, lentil, corn or quinoa will work fine. Â