Creamy Cannellini Mushroom Stroganoff
Indulge in a velvety, dairy-free stroganoff bursting with earthy flavors. Nutritious cannellini beans take center stage, paired with sautéed mushrooms in a rich, creamy sauce. Served atop a bed of gluten-free pasta, this comforting dish is sure to satisfy all your cravings.
ingredients
- 1 cup cannellini beans, cooked and drained
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 tablespoon olive oil
- 2 tablespoons tamari sauce
- 1 cup vegetable broth
- 1 cup coconut milk
- 2 tablespoons nutritional yeast
- 1 tablespoon cornstarch
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- 8 ounces gluten-free pasta
steps
- 1.
Cook the pasta according to package instructions. Set aside.
- 2.
In a large skillet, heat the olive oil over medium heat. Sauté the onion and garlic until golden and fragrant.
- 3.
Add the mushrooms and cook until they release their moisture and become tender.
- 4.
In a separate bowl, whisk together the cornstarch and vegetable broth until well combined.
- 5.
Pour the broth mixture into the skillet, followed by the coconut milk, tamari sauce, nutritional yeast, smoked paprika, salt, and pepper. Stir well to combine.
- 6.
Bring the sauce to a simmer and cook for 5 minutes until thickened.
- 7.
Add the cooked cannellini beans to the skillet, stirring gently to coat them in the creamy sauce. Cook for an additional 2 minutes to warm through.
- 8.
Serve the creamy cannellini mushroom stroganoff over the cooked gluten-free pasta. Garnish with fresh parsley.