I’m sure you have heard about Delheim’s new release vegan-friendly wines, if you haven’t, read more here: https://boozyfoodie.co.za/news/new-vintage-release-of-delheims-vegan-friendly-rose-and-sauvignon-blanc/
Delheim’s 2018 Delheim Pinotage Rosé and Sauvignon Blanc were produced using no animal products whatsoever, a first of South African wine. I decided to try the Sauvignon Blanc first!
What better to serve with this fresh and tropical Sauvignon than with a lovely vegetarian meal, and seeing that we are in the middle of winter, how about a mushroom stroganoff pasta? I did lighten this dish up a bit, so it isn’t your traditional cream-heavy stroganoff.
This vegetarian dish is super easy to make, and you can make it vegan-friendly by simply omitting the cream.
Get together:
1.5 cups cooked whole wheat pasta
1 medium onion, chopped
2 tsp olive oil
1/2 tsp crushed garlic (I actually prefer fresh garlic, but life happens!)
1 punnet mushrooms, sliced
1/2 tsp ground paprika
Salt and white pepper to taste
1 tsp tomato paste
125 ml veggie stock
100 ml fresh cream (omit for healthier/vegan option)
Fresh parsley to serve
- Fry onions and mushrooms in olive oil until slightly browned (add some stock if you feel more liquid is needed). Add the garlic.
- Add the rest of the ingredients (except the cooked pasta) and simmer on a medium heat for about 10 minutes.
- Stir in the cooked pasta and cream, and warm through (be careful not to cook for too long, otherwise the pasta and mushrooms will become too soft).
Dish up, garnish with fresh parsley (how HUGE is this Italian Parsley leaf??).
Pour yourself a glass of beautifully chilled Delheim 2018 Sauvignon Blanc, and enjoy!
I’ve got the Delheim 2018 Pinotage Rosé chilling in the fridge at the moment. Delheim’s Pinotage Rosé has always been a personal favourite, so I’m keen to try the brand new vintage!
