Go Back

BUTTERNUT SQUASH & MUSHROOM STROGONOFF

A fulfilling and comforting vegan dish rich in flavor!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 Servings
Ingredients Method Notes

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)

Method
 

  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.

Notes

A Creamy & nutrient-loaded comforting dish!