8 oz. whole grain fettuccine noodles
1 tbsp olive oil
1 onion, diced
3 garlic cloves, minced
8 oz. sliced mushrooms
1 tsp paprika
1 tsp dried thyme
1 tbsp flour
1 cup vegetable broth
1/2 cup soy creamer
2 cups baby spinach
Salt and pepper to taste
Fresh parsley, chopped, for garnish
Cook the fettuccine noodles according to package instructions. Drain and set aside.
In a large pan, heat the olive oil over medium heat. Add the diced onion and sauté until translucent.
Add the minced garlic and sliced mushrooms to the pan. Cook for 5-7 minutes, or until the mushrooms have released their water and are browned.
Add the paprika, thyme, and flour to the pan. Stir well to coat the mushrooms and onions.
Slowly pour in the vegetable broth, stirring constantly to prevent lumps from forming.
Add the soy creamer to the pan and stir well to combine. Let the mixture simmer for a few minutes to thicken.
Add the baby spinach to the pan and stir until wilted. Season with salt and pepper to taste.
Serve the stroganoff over the cooked fettuccine noodles. Garnish with chopped fresh parsley, if desired