One Pot Mushroom Stroganoff

makes 4 servings

1 Small Yellow Onion

10 oz Mushrooms

4 cups Dry Rotini Pasta

4 cups Vegetable Broth

2 tbsp Nutritional Yeast

1/4 tsp Freshly Ground Black Pepper

1/3 cup Cashew Butter

1 tbsp Fresh Lemon Juice

1/4 – 1/2 tsp Salt (optional)

Fresh Chopped Parsley, to garnish

Method

• Peel the onion, cut it in half, and then thinly slice it into half “rings.”

• Clean your mushrooms using a damp paper towel or cloth, then cut in half or fourths, depending on size.

• You want to keep the mushrooms relatively large, as they will shrink when cooking and are meant to imitate beef in this recipe.

• Pour a splash of water to a large pot over medium heat.

• Add in the sliced onions and cook until translucent, about 3-5 minutes.

• Add in the pasta, mushrooms, broth, nutritional yeast, and black pepper. Bring to a boil and let simmer for 10-15 minutes, stirring occasionally to ensure nothing sticks to the bottom of the pan.

• Turn the heat off, then stir in the cashew butter and lemon juice until everything is well incorporated.

• Taste the pasta and add any additional salt, if necessary.

• Top with freshly chopped parsley and black pepper, and serve warm.