10 ounces of whole grain or chickpea pasta
1 medium onion, chopped
1 pound of mushrooms, chopped
1/2 cup spinach, chopped
4 cloves garlic
6 tbsp spelt or almond flour
2 cups vegetable broth
2 tbsp Dijon mustard
1 cup cashews
3/4 cups water
1 tbsp apple cider vinegar
Cook and drain pasta according to package instructions and set aside.
Make the cashew cream sauce by soaking cashews in boiling water 5-10 minutes. Blend in a high speed blender with water and apple cider vinegar until smooth.
In a large pan, cook the mushrooms and onion on medium high until onions are translucent. Stir in the garlic and cook for one more minute. Sprinkle flour and stir into the onions and mushrooms. Gradually pour in the vegetable broth and Dijon mustard.
Bring to a boil, then lower the heat and simmer for 4-5 minutes until it thickens slightly. Add the cashew cream sauce and stir. Stir in cooked pasta and cook for 1-2 minutes. Salt and pepper to taste.
We found this recipe on our favorite cooking site Nora Cooks. We swapped out the all purpose flour with spelt flour to be compliant with our whole food plant-base diet. It has a very similar consistency to almond flour, so for those of you who can’t eat grains, you could use almond flour. We did have to use twice as much, but it still thickened up beautifully.
Beef stroganoff used to be one of m favorite meals. Since ditching processed foods and meat, it was one of the few dishes I really missed and couldn’t find a replacement for. I love this recipe, because it’s thick, creamy, and rich just like the stroganoff I used to make with processed ingredients.
We’re a household of two and this recipe made 4 meals for us. We usually try to cook one and eat twice, but this would feed a family of four twice.