Unstuffed Pasta Shells with Mushroom Stroganoff
Ingredients
- 1 tablespoon dairy-free butter
- 1 large white onion, finely chopped
- 3 cups finely chopped or sliced mushrooms
- small bunch fresh parsley, chopped
- 1 teaspoon coriander
- salt and pepper, to taste
- 1/2-3/4 cup unsweetened soy milk
- 2 bay leaves
- 2 tablespoons all-purpose flour
- pasta shells
- fresh parsley, for garnishing
- vegetarian Parmesan cheese, for garnishing
Preparation
Cook pasta shells according to the package directions, drain and set aside
In a large frying pan melt butter and add onions
Cook for 5 minutes or until golden
Add mushrooms and parsley, cook for 10-15 minutes until mushrooms are slightly brown
Add coriander and season to taste
Stir in milk and add bay leaves, bring to boil and simmer for 1 minute
Stir in flour until no lumps remain and smooth
Take out the bay leaves and add in pasta shells
Toss everything to combine and cook for another couple of minutes, adding more milk if the sauce gets too thick
Serve warm, garnished with fresh parsley and vegetarian Parmesan cheese
Tips
For extra yumminess, pop it in the oven once ready, sprinkle with cheese and bake for 7 minutes or until the cheese has melted
