Mushroom Stroganoff Pasta


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Mushroom Stroganoff Pasta


  • 1 tbs of olive oil
  • 2 cloves of garlic
  • 1 cup chopped yellow onion
  • 3 cups of sliced mushrooms
  • 1 cup vegetable stock (or filtered water)
  • 1 tbs of fresh parsley
  • 1/2 tsp of fresh thyme
  • 1/2 cup of hummus
  • 1 tsp fresh squeezed lemon juice
  • 1 tsp garlic powder
  • 1/2 tsp of pink himalayan salt
  • 1/2 tsp of black pepper
  • 1/4 tsp of smoked paprika
  • 4 tsp of all-purpose flour
  • 1/4 of filtered water pasta of choice


  1. In a pan on medium heat add olive oil, garlic, and onion. Cook until fragrant stirring occasionally.
  2. Next add mushrooms and cook for 3 to 4 minutes. Pour in vegetable stock and herbs and cover for about 10 minutes.
  3. Remove lid and add hummus, soy sauce, lemon juice, and seasoning. Stir until all components are well combined. Cook for 5 minutes.
  4. In a large pot, cook pasta when finished drain and set aside.
  5. Combine water and flour in a small cup stir until smooth. Stir in flour mixture and allow to thicken.
  6. Mix pasta into the panand garnish with parsley. Enjoy!




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