Mushroom Stroganoff

Ingredients

• 400g button mushrooms mushrooms, sliced
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 onion, chopped yellow onion, chopped
• 2 tbsp tomato paste
• 1 tsp paprika
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 cup vegetable broth
• 1 cup coconut milk
• 1 tbsp cornstarch
• 250g whole wheat pasta whole wheat pasta
• 1/4 cup parsley, chopped
• to taste salt and pepper Salt and pepper

Instructions

1. Bring a large pot of salted water to a boil and cook pasta according to package instructions. Drain and set aside.
2. In a large skillet or wok, heat olive oil over medium heat. Add sliced mushrooms and onion to the skillet and sauté for 5-7 minutes until they are browned and tender.
3. Add minced garlic, tomato paste, paprika, dried thyme, and dried rosemary to the skillet. Cook for an additional 1-2 minutes until the mixture is fragrant.
4. Add vegetable broth and coconut milk to the skillet, stirring well to combine. Bring the mixture to a simmer and let it cook for 5 minutes.
5. In a small bowl, whisk together cornstarch and a few tablespoons of cold water. Pour the cornstarch mixture into the skillet and stir until the sauce thickens. Season with salt and pepper.
6. Serve the mushroom stroganoff over cooked pasta and sprinkle with chopped parsley.