I sort of feel like a vegetarian version of Beef Stroganoff is some sort of unforgivable sin in some ways. However, I just so happen to much prefer this vegetarian version to the beef one, again, sinful. I have to tell you though, sinful or not this mushroom and eggplant stroganoff is incredibly delicious and so stinking easy that you just might not miss the beef.
I cross my heart!
“By posting this recipe I am entering a recipe contest sponsored by the National Pasta Association and am eligible to win prizes associated with the contest. I was not compensated for my time.”
It just so happens to be National Pasta Month and with so many pasta options out there I know I could relish in all of the possibilities for 31 days easily. Would you believe that aside from my husband, not me nor any of my 4 children are big spaghetti and meatball fans? Crazy huh? I sort of gave up on the whole traditional aspect of it and have moved on to bigger and better things in the pasta world.
This Italian campanile pasta was perfect for a hearty stroganoff. It's 'flower' shape adds to the visual aspect as well as soaking up the rich, thick sauce. Which is dairy free, healthy and delicious I might add. I'm all for classic comfort foods gone guiltless.
Pasta Fits into a busy lifestyle, a healthy diet, and a tight budget making it the best choice for busy families. Pasta is the perfect foundation for a healthy meal – it boasts energy, satisfies hunger, and pairs with vegetables and lean proteins to create delicious meals.
This mushroom stroganoff is perfect after a long, busy day. It takes under 20 minutes to make and the cashew cream sauce comes together in a blender while the pasta cooks. The whole family loves this classic pasta dish and I love that it provides everything we need to keep us healthy and going strong. My boys especially love their pasta dinners to keep their busy bodies strong. After a long day at school, activities and sports a big bowl of pasta filled with healthy ingredients is just what they're craving. {The no complaining about what's for dinner part helps too.}
Instead of calorie heavy cheese, I like to use Nutritional Yeast in my "creamy" pasta dishes. It's not a baking or brewers yeast but a deactivated yeast from a single-celled organism, Saccharomyces Cerevisiae, which is grown on molasses and then harvested, washed, and dried with heat to kill or “deactivate” it. Nutritional yeast has a nutty, cheesy flavor and is very high in B12 vitamins which most people are deficient in causing a variety of ailments from weakness/fatigue to digestive issues. It's also very high in iron and best yet, it's a complete protein!
Ingredients
1 package of campanile (or similar shaped) pasta, cooked according to package directions
2 cups mushrooms, sliced; button, cremini, portobello or other
1 Japanese (or small) eggplant, peeled and cubed
1 yellow onion, chopped
2-3 cloves garlic, peeled and minced
2 tablespoons extra virgin olive oil + 1 tablespoon real butter
1 teaspoon dried marjoram
1/2 teaspoon dried tarragon
1 cup raw, unsalted cashews {*soaked for at least 3 hours or overnight}
2-3 tablespoons *nutritional yeast
1 cup vegetable broth or water
1 teaspoon dried tarragon (optional, adds nutritional value and flavor)
pinch of salt
freshly ground black pepper to taste
parsley for garnish
Cook pasta according to package directions.
Meanwhile, In a large sauté pan, heat oil and butter over medium-high heat. Add onions, garlic, chopped eggplant and mushrooms. Sprinkle with salt and saute for 5-7 minutes until soft and onions are browned.
In a blender add cashews and broth. Blend on high for 2 minutes or until smooth. Pour the sauce into the sauté pan with the veggies. Add nutritional yeast, spices and salt and pepper to taste.
Drain the pasta, spoon into bowls and top with the sauce. Garnish with chopped, curly parsley.
No comments:
Post a Comment