BUTTERNUT SQUASH & MUSHROOM STROGONOFF

BUTTERNUT SQUASH & MUSHROOM STROGONOFF
A fulfilling and comforting vegan dish rich in flavor!
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Course Main Dish
Cuisine International
Prep Time 20 minutes
Cook Time 15 minutes
Servings
Servings
Course Main Dish
Cuisine International
Prep Time 20 minutes
Cook Time 15 minutes
Servings
Servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Instructions
  1. Boil a large pan of water and add the uncooked pasta allowing cooking for 15 minutes.
  2. 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.
  3. Add the minced garlic and grated ginger mixing with the onions and sauté for a few minutes until fragrant.
  4. Add the mushrooms and cook on medium heat until they have softened and shrunk in size.
  5. Add the spices (Dried oregano, parsley, basil salt & pepper), tomato sauce and mix. Keep stirring for 5-7 minutes
  6. Add the pureed butternut squash, coconut milk and water. Mix altogether and allow to cook on low heat for 10 minutes.
  7. Add the cooked pasta and stir for another few minutes.
  8. Best served hot.
Recipe Notes

A Creamy & nutrient-loaded comforting dish!

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