Mushroom & Eggplant Stroganoff

This mushroom stroganoff is perfect after a long, busy day. It takes under 20 minutes to make and the cashew cream sauce comes together in a blender while the pasta cooks. The whole family loves this classic pasta dish and I love that it provides everything we need to keep us healthy and going strong.

1 package of campanile (or similar shaped) pasta, cooked according to package directions
2 cups mushrooms, sliced; button, cremini, portobello or other
1 Japanese (or small) eggplant, peeled and cubed
1 yellow onion, chopped
2-3 cloves garlic, peeled and minced
2 tablespoons extra virgin olive oil + 1 tablespoon real butter
1 teaspoon dried marjoram
1/2 teaspoon dried tarragon
1 cup raw, unsalted cashews (soaked for at least 3 hours or overnight)
2-3 tablespoons nutritional yeast
1 cup vegetable broth or water
1 teaspoon dried tarragon (optional, adds nutritional value and flavor)
pinch of salt
freshly ground black pepper to taste
parsley for garnish

View the full recipe at Simply Healthy Family →