April 15, 2020
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BUTTERNUT SQUASH & MUSHROOM STROGONOFF

Zee Chef
A fulfilling and comforting vegan dish rich in flavor!
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Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Dish
Cuisine International
Servings 4 Servings

Ingredients
  

  • 1 tbsp Coconut Oil
  • 3 cups Button mushrooms thinly sliced
  • 1/4 cup Red Onion finely chopped
  • 4 cloves Garlic crushed
  • 1 tbsp Grated Ginger
  • 1/2 cup Tomato Sauce
  • 2 cups Butternut Squash puree
  • 1 can Coconut Milk
  • 1 tsp Dried Oregano
  • 1 tsp Dried Parsley
  • 1 tsp Dried Basil
  • 2 tsps Himalayan Sea Salt
  • 1 tsp Freshly Ground Black Pepper
  • 1 pack uncooked Rigatoni Pasta (I use whole wheat pasta for added nutrition)

Instructions
 

  • Boil a large pan of water and add the uncooked pasta allowing cooking for 15 minutes.
  • While your pasta is cooking, add one tbsp of coconut oil to your saucepan, chop the onions and cook for 8 to 10 minutes until caramelized.
  • Add the minced garlic and grated ginger mixing with the onions and sauté for a few minutes until fragrant.
  • Add the mushrooms and cook on medium heat until they have softened and shrunk in size.
  • Add the spices (Dried oregano, parsley, basil salt & pepper), tomato sauce and mix. Keep stirring for 5-7 minutes
  • Add the pureed butternut squash, coconut milk and water. Mix altogether and allow to cook on low heat for 10 minutes.
  • Add the cooked pasta and stir for another few minutes.
  • Best served hot.

Notes

A Creamy & nutrient-loaded comforting dish!
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Filed Under: Main Dish