Nothing says comfort food like a bowl of pasta slathered in a hearty, stew-like sauce. This recipe sticks to traditional flavors with plenty of onions, mustard, tomato, and white wine, and smells absolutely incredible when simmering away on the stove by the way. It’s all I can do not to eat it directly out of the pan.
Who am I kidding? That’s definitely happened, more than once, and I’m not sorry at all.
Mushrooms lighten this dish up a bit without losing the essence of the stick to your ribs, soul-warming meaty version. And the creamiest of sauces sticks in every pasta ridge (but shhh… there’s no cream or butter in there!). Imagine your fork. Loaded with whole wheat pasta and mushrooms and garlic and creamy sauce. Lots of sauce. Maybe a spoon would be better. This is the stuff my cravings.. well, crave! Isn’t that how it goes with pasta and creamy sauce?
You’ll swear there’s butter or cream or cheese in there somewhere. But there’s not. It’s a beautiful thing, and you can feel totally not guilty about heading back for seconds.
- 2 Tbsp olive oil
- 1 medium onion, chopped
- 2 leeks, thinly sliced
- 16 oz mushrooms, sliced
- 2 cloves of garlic, minced
- ½ tsp + 1 Tbsp salt, divided
- ½ tsp black pepper
- ½ cup veggie stock
- 1 tbsp spicy mustard (dijon works well)
- 1 tbsp tomato paste
- ½ cup dry white wine (something you would drink)
- 1 Tbsp. all-purpose flour (I used white whole wheat)
- 12 ounces dry whole wheat pasta
- Fill a stock pot with water, cover, and bring to a boil over high heat. Salt the water with 1 Tbsp of salt (optional, but recommended), and pour in the pasta. Boil according to package directions until al-dente (al-dente pasta is cooked through but still has a bite in the center). Drain and set aside.
- While the pasta is cooking, heat the olive oil in a large pan over medium heat. Add onions and leeks, and sauté until translucent, about 5 minutes, stirring occasionally.
- Add mushrooms and sauté until reduced in volume by about half, browned, and any water they release has evaporated – about 7-8 minutes. Add in the garlic and sauté until fragrant, about 1 minute.
- While the mushrooms are cooking, combine the veggie stock, mustard, tomato paste, white wine, and ½ tsp each of salt and black pepper in a bowl. When the mushrooms have finished cooking down, pour in the wine mixture. Stir to combine, scraping the brown bits from the bottom of the pan.
- Bring to a boil and reduce the heat to simmer. Sprinkle the flour overtop of the mushrooms and stir into the sauce to combine. The flour acts as a thickener, bringing the sauce together. Simmer for 4-5 minutes, until the sauce reaches your desired consistency.
- Serve the mushroom stroganoff over your cooked pasta.