Melt butter in a deep frying pan.
Sauté garlic and onion for 5 minutes. Add the smoked capsicum.
Stir in the mushroom. Sauté for about 10 min on medium heat.
Add the vegetable stock.
Add the spinach and the kale. Stir on low to medium heat. Let it simmer under a lid for 15 minutes.
Add the thinly cut carrots.
Add the coconut cream and the sour cream. Stir and let it simmer for another 10 minutes.
Begin boiling water for you pasta. Add some Celtic salt to the water.
When the pasta is soft, you can add it to the mushroom stroganoff.
Stir in a table spoon of corn flour in a cup of water. Add it to the stroganoff to thicken it. Continue to stir and let it simmer for another 5 minutes.
Season with fresh parsley at the end (optional).
