Creamy Vegan Mushroom Stroganoff with Thyme & Baby Spinach

[Sincerely-Food-Chef]

Ingredients

• 1 (5 oz) pkg baby spinach
• 16 fl oz chicken or vegetable broth
• 1 (13.5 fl oz) can coconut milk
• 12 oz fettuccine pasta
• 1 small pkg fresh thyme
• 4 cloves garlic
• 1 ½ lb white mushrooms
• 2 medium yellow onions
• balsamic vinegar
• black pepper
• cornstarch
• extra virgin olive oil
• garlic powder
• onion powder
• paprika
• salt
• soy sauce

Instructions

1. Fill a large pot halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.
   • 2 tsp salt
   • 12 oz fettuccine pasta
2. Meanwhile, preheat a large skillet over medium heat.
3. Peel and small dice the onions.
   • 2 medium yellow onions
4. Once the skillet is hot, add oil and swirl to coat the bottom.
   • 2 tbsp extra virgin olive oil
5. Add the onions to the skillet; cook, stirring frequently, until softened, 4-5 minutes.
6. Wash and slice mushrooms. Peel and mince garlic.
   • 1 ½ lb white mushrooms
   • 4 cloves garlic
7. Add mushrooms, garlic, and spices to the skillet. Cook, stirring frequently, until mushrooms are softened, 5-6 minutes.
   • 1 tsp garlic powder
   • 1 tsp onion powder
   • 1 tsp paprika
   • 1 tsp salt
   • ½ tsp black pepper
8. In a medium bowl, whisk together the coconut milk and cornstarch.
   • 1 (13.5 fl oz) can coconut milk
   • ¼ cup cornstarch
9. Add coconut milk mixture, broth, soy sauce, and vinegar to the skillet. Stir and bring to a boil over high heat. Reduce heat to medium-low and cook, stirring occasionally, until the sauce has thickened, 6-7 minutes.
   • 16 fl oz (2 cups) chicken or vegetable broth
   • 2 tbsp soy sauce
   • 1 tbsp balsamic vinegar
10. Wash and dry thyme. Slide leaves off the stems; discard the stems. Add leaves to the skillet and stir to combine.
    • 1 small pkg fresh thyme
11. Wash and dry the spinach (skip if it came pre-washed). Add spinach to the skillet in handfuls, waiting for the spinach to wilt slightly before adding the next handful.
    • 1 (5 oz) pkg baby spinach
12. Drain pasta and add to skillet with the sauce. Toss to combine.
13. To serve, divide the pasta and sauce between plates. Enjoy!