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Mushroom Strogarbanzoff

Even when you are on a plant-based diet, you can still enjoy classic flavors.

I would typically use pureed/creamed cashews or the traditional roux to thicken this type of sauce.

But this time I experimented with garbanzo beans (pureed and creamed); I also used some corn starch.

I wanted fettucini for this dish, but I was not able to find any made of whole wheat.

Linguine was the closest, so that’s what I brought home.

It tasted and looked great.

This dish was elegant and earthy at the same time.

I hope everyone had a great start of the week!

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