MUSHROOM STROGANOFF

protein 8.8g

carbs 21.1g

fat 10g

191.1calories

Ingredients:

• 125 Slendier Pasta
• 200g button mushrooms
• 1 teaspoon extra virgin olive oil (7g)
• 50g onion, chopped
• 2 cloves garlic, minced
• 100ml vegetable broth
• 30ml low-fat canned coconut milk
• 1/2 tablespoon apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 1/2 tablespoon low sodium soy sauce
• 5g fresh parsley, chopped
• salt and pepper, to taste

Instructions:

1. Cook the noodles according to package directions and keep them aside.
2. Add olive oil into a large nonstick pan over medium heat. Once hot, add onions and garlic to the pan and sauté for 2-3 minutes or until fragrant, add mushrooms and cook for another 3-4 minutes and stir.
3. Add broth, coconut milk, apple cider vinegar, Worcestershire sauce, tamari, and ground pepper.
4. Stir and add pasta. Cover the pot and increase the heat to medium-high so the liquid is bubbling. Let cook for about 10-12 minutes, or until the liquid is creamy and the pasta is cooked, and then season with salt.
5. Garnish with parsley and serve immediately.

Nutrition Facts:

• Calories: 191.1 Cal
• Protein: 8.8g
• Carbs: 21.1g
• Fat: 10g