Pasta and shrooms. A winning combination. This recipe can be made vegan, or with dairy, although the dairy-free is so creamy, you wouldn’t believe it’s dairy and cheese free.
Serve as a first course, or as a main with a side salad and a large piece of garlic bread.
This makes enough for 4.
Prep Time10 minsCook Time10 minsTotal Time20 mins
INGREDIENTS
1 cup White onion, chopped
2 Garlic cloves, minced
4 cups Mushrooms, slicedBella, button, portobello, or a variety of mushrooms can be used
1 tbsp Italian seasoningMixture of, parsley, oregano, marjoram, rosemary, thyme, etc.
1 tbsp Nutritional yeastParmesan cheese can be substituted
¼ tsp Black pepper
3 cups Vegetable broth
5 cups PastaPenne, bow tie, broken pieces of lasagna noodles, etc
½ cup Almond milk, unsweetened Unsweetened coconut milk, 2%, full fat milk, etc can be substituted
1 tbsp Worcestershire sauce (see * for homemade recipe)
2 tbsp FlourCornstarch can be substituted
¼ tsp Lemon juice
Oil to cook with, salt and pepper to tasteChopped fresh parsley to garnish with
DIRECTIONS
1In a small bowl, whisk together almond milk, flour, and Worcestershire sauce. Set aside.
2Using the instant pot, heat a drizzle of oil with the sauté feature.
Sauté onions and garlic, for about a minute.
Add sliced mushrooms and sauté for another 1-2 minutes. Until slightly softened. (The IP will finish the cooking.)
Turn off IP/sauté feature.
3Add to onion and mushrooms, herbs/seasoning, pepper and a pinch of salt, nutritional yeast, vegetable broth and pasta. Stir together.
4Seal the IP lid and set to Pressure on high, for 4 minutes.
Quick release when complete.
5Add to IP, almond milk and flour mixture, and fresh lemon juice. Turn on sauté mode for 1-2 minutes.
Season with salt and pepper to taste.
6Serve hot, with a sprinkle of fresh parsley.
Enjoy!
Homemade Worcestershire Sauce
7Heat together, just until a low simmer and then remove from heat.
1 cup apple cider vinegar
1/3 cup soy sauce
3 tbsp brown sugar
1 tsp mustard (Dijon or yellow)
1/2 tsp allspice
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp black pepper
Allow to cool and store in fridge 1-2 months. Makes about 1 1/2 cup of sauce.
Ingredients
1 cup White onion, chopped
2 Garlic cloves, minced
4 cups Mushrooms, slicedBella, button, portobello, or a variety of mushrooms can be used
1 tbsp Italian seasoningMixture of, parsley, oregano, marjoram, rosemary, thyme, etc.
1 tbsp Nutritional yeastParmesan cheese can be substituted
¼ tsp Black pepper
3 cups Vegetable broth
5 cups PastaPenne, bow tie, broken pieces of lasagna noodles, etc
½ cup Almond milk, unsweetened Unsweetened coconut milk, 2%, full fat milk, etc can be substituted
1 tbsp Worcestershire sauce (see * for homemade recipe)
2 tbsp FlourCornstarch can be substituted
¼ tsp Lemon juice
Oil to cook with, salt and pepper to tasteChopped fresh parsley to garnish with
Directions
1In a small bowl, whisk together almond milk, flour, and Worcestershire sauce. Set aside.
2Using the instant pot, heat a drizzle of oil with the sauté feature.
Sauté onions and garlic, for about a minute.
Add sliced mushrooms and sauté for another 1-2 minutes. Until slightly softened. (The IP will finish the cooking.)
Turn off IP/sauté feature.
3Add to onion and mushrooms, herbs/seasoning, pepper and a pinch of salt, nutritional yeast, vegetable broth and pasta. Stir together.
4Seal the IP lid and set to Pressure on high, for 4 minutes.
Quick release when complete.
5Add to IP, almond milk and flour mixture, and fresh lemon juice. Turn on sauté mode for 1-2 minutes.
Season with salt and pepper to taste.
6Serve hot, with a sprinkle of fresh parsley.
Enjoy!
Homemade Worcestershire Sauce
7Heat together, just until a low simmer and then remove from heat.
1 cup apple cider vinegar
1/3 cup soy sauce
3 tbsp brown sugar
1 tsp mustard (Dijon or yellow)
1/2 tsp allspice
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp black pepper
Allow to cool and store in fridge 1-2 months. Makes about 1 1/2 cup of sauce.
Mushroom Stronganoff – IP style
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