BESY VEGAN MUSHROOM STROGANOFF

Step 1

Cook the noodles according to package directions until al dente. Drain, reserving 1/2 cup of pasta water.

Step 2

Heat the butter in a medium pot over medium-high heat, add onion and saute until golden, about 5 minutes. Add the garlic and mushrooms, cook another 5 minutes, or until mushrooms begin to sweat down a bit. Add the flour, stirring to fully incorporate so there are no white streaks, cook for 1 minute. Stir in the wine and broth, bring to a gentle boil, reduce heat to medium, cook another 5 minutes or until the sauce has slightly thickened. Stir in the sour cream and parsley. Season with salt and pepper to taste.

Step 3

Add the pasta to the mushroom sauce, toss to combine. Add in a little pasta water as needed to loosen the sauce. Alternatively, add pasta to individual bowls and spoon the creamy sauce overtop.

Step 4

Serves 4 – 6

Step 5

Leftovers can be stored in the refrigerator for up to 5 – 6 days. Freeze for up to 2 – 3 months. Let thaw before reheating.