The Nutramilk Blogazine

In a Nutshell

Our recipes, diet, health, wellness and fitness blogazine, where we bring you weekly advice, ideas and inspiration for living a healthier lifestyle and your NutraMilk processor.

A close up of noodles in a cream sauce in a black cast iron skillet

Many think that pasta is off the table for diabetics but that is not true - It all depends what type of pasta you choose, how you cook it and what you eat it with.

This delicious dish is a great example of a diabetic friendly pasta dish. We cooked the pasta al dente which has a lower glycemic index than overcooked pasta, chose a whole grain pasta made of quinoa & amaranth which provides  plant-protein and fiber to keep glucose stable; mushrooms and onions for more fiber and cashew sour cream which provides various nutrients, including heart-healthy fats, and once again, more fiber. Dietary fiber is our ally in keeping blood sugar stable. Enjoy!


For stroganoff

Raw ingredients in clear glass bowls on a kitchen counter
  • 8 ounces whole-wheat pasta (I used a gluten-pasta made out of quinoa & Amaranth)
  • 3 tbsp. extra-virgin olive oil
  • ⅔ cup chopped onion
  • 3 cloves garlic, minced
  • 1 lbs. mushrooms, sliced
  • 2 tbsp. all-purpose flour (gluten-free option)
  • ½ cup dry white wine
  • 1 ½ cups low-sodium vegetable broth
  • 1 tbsp. Dijon mustard
  • ½ cup cashew sour cream made with the NutraMilk
  • ¼ tsp. salt
  • ¼ tsp. ground pepper
  • 1 tbsp. chopped fresh parsley, for garnish 

For plant-based sour cream

Raw cashews in a clear glass bowl
  • 1 cup raw cashews
  • ½ cup water
  • 1 tablespoon lemon juice, or more if needed
  • 1 teaspoon apple cider vinegar
  • Heaping ¼ teaspoon fine sea salt
A plate of noodles and mushrooms with a fork


  • Prepare plant-based sour cream:
    • Add cashews to the NutraMilk and process until you get a cashew butter consistency.
    • Add the rest of the ingredients and process until smooth.
    • Taste and adjust seasonings, add more water if you prefer a thinner consistency. Set aside.
A cream sauce blended in The NutraMilk machine
  • Cook pasta according to package directions. 
  • Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and cook until fragrant and starting to soften, about 2 minutes. Add garlic and mushrooms and continue cooking, stirring frequently, until the mushrooms release their liquid, 5 to 7 minutes.
Cooked mushrooms in a black cast iron skillet
  • Stir in flour and cook, stirring, until it is well absorbed, about one minute. Add wine, broth and mustard; stir and scrape up any browned bits. Reduce heat to medium and continue to cook, gently stirring, until the sauce thickens, 3 to 5 minutes. Remove from heat. Stir in sour cream, salt and pepper.
  • Drain the pasta and add to the sauce, tossing it all together. Sprinkle with parsley, if desired.
A close up of pasta and sliced mushrooms in a cream sauce

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Eating Well.