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1. Cooking the Pasta: Start by bringing a large pot of salted water to a boil. Choose wide egg noodles for their ability to soak up the creamy sauce, but feel free to opt for gluten-free pasta or whole grain varieties if preferred. Cook the pasta according to the package instructions, usually around 8-10 minutes, until it reaches an al dente texture. To ensure the perfect bite, taste a noodle a minute or two before the suggested cooking time is up. Once done, drain the pasta and set it aside, reserving a cup of the pasta water for later use.

Creamy Mushroom Stroganoff

Indulge in the comforting warmth of a savory creamy mushroom stroganoff, a delicious plant-based twist on the classic favorite. This dish combines the earthy depth of various mushrooms with a luxurious creamy sauce, making it perfect for cozy dinners or impressing guests. Versatile and easily adaptable for dietary preferences, this recipe encourages creativity with ingredients. Explore delicious flavors and enjoy a hearty meal that satisfies cravings while nourishing the soul.
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Ingredients
  

12 oz (340g) wide egg noodles or your favorite pasta

2 tablespoons olive oil

1 medium onion, finely chopped

3 garlic cloves, minced

16 oz (450g) mixed mushrooms (such as cremini, shiitake, and button), sliced

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and black pepper, to taste

1 tablespoon Worcestershire sauce

1 cup vegetable broth

1/2 cup heavy cream (or coconut cream for a dairy-free option)

2 tablespoons soy sauce (or tamari for gluten-free)

2 tablespoons fresh parsley, chopped (for garnish)

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.

    Sauté the Onions: In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until softened and translucent.

      Add Garlic and Mushrooms: Stir in the minced garlic and cook for an additional 30 seconds. Then, add the sliced mushrooms to the skillet, along with the thyme, smoked paprika, salt, and black pepper. Cook until the mushrooms have released their moisture and become golden brown, about 6-8 minutes.

        Create the Sauce: Pour in the vegetable broth and Worcestershire sauce, scraping the bottom of the pan to deglaze it. Bring to a simmer for about 3 minutes.

          Make it Creamy: Reduce the heat to low and stir in the heavy cream and soy sauce. Allow the mixture to heat through for another 2-3 minutes, adjusting seasoning with salt and pepper as needed.

            Combine with Pasta: Toss the cooked noodles with the mushroom sauce, adding a little reserved pasta water if needed to reach your desired sauciness. Stir until well combined.

              Serve & Garnish: Serve the creamy mushroom stroganoff hot, garnished with fresh parsley. Enjoy!

                Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings