This is a classic European dish that is perfect for the winter months. After you've made it once, you will quickly add it to your dinner rotations until Spring draws near, at which point, you only might give it a rest.
You can make this dish gluten-free if you use gluten free pasta, gluten free soy sauce, and substitute the whole wheat flour with rice flour. If you want a soy-free version, swap out the soy sauce with sea salt to taste.
230g (8 oz) uncooked ribbon noodles
1 Tbsp olive oil
1 yellow onion, chopped
3 Tbsp whole wheat flour, divided
2 cups veggie broth (0.5 litre)
1 Tbsp soy sauce
1 tsp lemon juice
1 tsp tomato paste
750g (1½ pounds) mushrooms (half portobello and half button mushrooms), cut into large 2-inch chunks
½ tsp dried thyme
½ tsp dried sage
½ tsp salt
1 Tbsp white wine vinegar
¼ cup vegan sour cream (optional)
10 turns of fresh ground, black pepper
¼ cup flat-leaf parsley, minced
- Cook the noodles per the direction on the package. Under cook them a bit because they will be cooked again once incorporated into the sauce. Drain, and set aside.
- In a large saucepan, add the olive oil and sauté the onions for 3 minutes on medium heat.
- Add the flour and cook for 30 seconds, stirring constantly.
- Gradually add the broth, soy sauce, lemon juice and tomato paste, while stirring at the same time. Stir until the mixture becomes thick and bubbly (about a minute).
- Add the mushrooms, thyme, sage and salt. Stir to combine. Cook for 5 minutes, stirring frequently until mushrooms have shrunk in size.
- Add the vinegar and simmer for 4 more minutes.
- Add the noodles, sour cream, 1 tablespoon of flour, black pepper and parsley and cook on low for an additional 5 minutes.
- Garnish with parsley.
Serves 4 people
Recipe supplied by Molly Patrick, www.cleanfooddirtygirl.com, USA
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