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Creamy Mushroom and Kale Stroganoff

Creamy Mushroom and Kale Stroganoff - Orgran Health & Nutrition

  • Prep Time: 10m
  • Cook Time: 15m
  • Total Time: 25m
  • Serves: 4



Stroganoff Ingredients:

  • 1 package ORGRAN Super Food Kale, Quinoa & Brown Rice Penne Pasta
  • mushrooms, sliced
  • 6 large kale leaves, stems removed, leaves chopped
  • 2 tablespoons butter (or margarine, for vegan alternative)
  • 1 large onion, diced
  • 1 teaspoon dijon mustard
  • 1 teaspoon tomato paste
  • 1 teaspoon gluten free soy sauce
  • 1/2 cup vegetable stock
  • 3/4 cup sour cream (or vegan sour cream, for vegan alternative)
  • sea salt & pepper, to taste


  • 1/2 cup fresh parsley, finely chopped to garnish


  • Prepare pasta according to instructions. Drain and set aside.
  • Heat the butter in a deep frying pan and over a medium heat sauté the onions until they are translucent.
  • Add the mushrooms, stirring occasionally for a couple of minutes.
  • Add the soy sauce, dijon mustard, tomato paste and stock and bring to boil.
  • Add the pasta, kale and seasoning. Simmer in pan, occasionally stirring for a few minutes so the pasta absorbs the flavours of the stock.
  • Turn off heat, pour the sour cream over the pasta (amount depends on how creamy you prefer it), serve hot into bowls and garnish with chopped parsley.