Vegetable Stroganoff with Coconut Sauce
A perfectly creamy summer pasta dish made with a delicious coconut sauce. If you’re looking for a dish full of summer’s best vegetables, look no further than this Vegetable Stroganoff made with coconut milk. A great dish when you need something light and easy.
Minimal ingredients, and 30 minutes of time, will yield this perfectly delightful springtime dish. I love fresh, spring produce. And I love going to the farmer’s market to get it. While the traditional dish has meat in it, this vegetarian version is perfect for meatless Monday, or anytime you are craving something a little bit different. It’s pretty versatile, too. While I love asparagus and snow peas, you can swap these out for something else if you’d like.
In addition to coming together in 30 minutes, this dish is almost a one pan meal. You’ll boil the pasta in one pot, and make the rest of the dish in a large skillet. An easy and delicious meal when you don’t feel like spending much time in the kitchen. Especially on those hot summer evenings.
Tips and Substitutions
Ingredients
- Pasta Cavatappi, macaroni, bowtie, or whatever you like. It’s your choice.
- Vegetables Asparagus, poblano, snow peas, and carrots.
- Shallot and garlic The flavor base for this dish.
- Broth I used vegetable broth, but you can use any kind you like.
- Cornstarch Helps to thicken our sauce.
- Coconut Milk Adds richness to our dish.
- Cumin, Sumac, Paprika and Red Pepper This spice profile gives great flavor to our stroganoff.
Why I Love This Recipe
Taste? The sauce and spices really make this dish. And the sauteed garlic, shallot and poblano really amp up the flavor from ordinary stroganoff.
Smell? The most delicious smell in the world is sauteed garlic, shallot and peppers. That would draw me in from anywhere.
Is this easy to make? Coming together in 30 minutes in just two pans, this dish is incredibly easy to make.
Would I make this again? This dish will be on rotation in my house. Bring on the farmer’s markets!
How to Make Vegetable Stroganoff
There isn’t much to making this dish. You’ll boil the pasta, chop vegetables, make the sauce, and put it all together. Simple, right. First, set your pasta to boil according to the package instructions. While the pasta is boiling, start chopping your veggies. I recommend chopping the asparagus and snow peas first because we will be adding them to the pasta water for a few minutes as the pasta is finishing up cooking. We don’t want to cook the asparagus and snow peas all the way, just blanch them.
You’ll saute the shallot, pepper, and garlic in a large skillet. I like to add the pepper first as it takes a bit longer to saute than the shallot. The garlic goes in last, right before you add the broth and coconut milk. Then, add the carrots and spices. Stir in the cornstarch slurry. This is just a 1:1 ratio of cornstarch and water; it helps the sauce to thicken.
Once the pasta, asparagus, and snow peas are done, drain and add them to skillet. Mix together so the sauce covers everything. Let everything simmer for another 5 minutes to bring the flavors together. That’s it! Pretty easy, right?
Other Recipes To Try
If you’re looking for some other side salads to try, check out the ones below:
- Quick and Easy Strawberry Spinach Salad
- Easy Lemon Orzo Pasta Salad
- Easy Tabouli Salad
- Homemade Creamy Dill Redskin Potato Salad
Frequently Asked Questions
Store stroganoff in an airtight container in the fridge for up to 5 days.
I do not recommend freezing vegetable stroganoff. The noodles would become too mushy and the sauce would not hold up well.
You could use any vegetables you like or have on hand. That’s what makes this dish so versatile!
Vegetable Stroganoff
Ingredients
- 1-2 garlic bulbs, pressed
- 3 shallots, sliced
- 1 poblano pepper, chopped
- 2 cups cavatappi pasta
- 1 cup carrots (shredded or matchstick)
- 1 bunch asparagus
- 4 ounces snow peas
- 1 cup coconut milk
- 1 cup broth
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 teaspoons cumin
- 1 teaspoon paprika
- 2 tablespoons olive oil
Instructions
- Add 2 cups of pasta to a large pot. Fill water to about 2 inches over the pasta. Set to boil on medium-high heat.
- Rinse the asparagus. Chop 1-2 inches off the ends. Chop asparagus into roughly 1-inch pieces. Rinse the snow peas. Chop off the ends if desired. Chop the poblano and shallots. Peel and press the garlic. If you don't have a garlic press, chop the garlic into tiny pieces.
- We will be adding the snow peas and asparagus to the pot with the pasta once the pasta is almost cooked. The pasta should take about 15 minutes to cook, you can add the vegetables in after about 10-12 minutes. Once cooked, strain the pasta and vegetables and set aside.
- Add 2 tablespoons of olive oil to a large skillet over medium heat. Add the chopped poblano first and let it saute for 2 minutes, stirring intermittently. Add the shallots next. Continue to stir intermittently. You don't want them to burn, just to caramelize a bit. Add the garlic last once the poblano and shallot are mostly cooked. You don't want the garlic to burn.
- In the same saute pan, add the broth, coconut milk, spices and carrots. Add the cornstarch slurry. A cornstarch slurry is a 1:1 ratio of water to cornstarch. Mix everything together. It will start to thicken as it cooks. I like to stir intermittently to be sure nothing sticks to the bottom of the pan.
- Add the pasta, asparagus, and snow peas. By now, the broth should be thickened. Mix everything together so the sauce is distributed all over the pasta and vegetables. I like to let everything cook together for about 5 minutes before serving.
Notes
- Store in an airtight container in the fridge for up to 5 days.
- I do not recommend freezing this dish.
- You can substitute the vegetables for what you have on hand.
Nutrition
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