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Creamy Mushroom Stroganoff Pasta

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A rich and comforting vegetarian twist on the classic stroganoff, this creamy mushroom pasta is packed with flavor and perfect for a hearty meal.

Ingredients

Units Scale
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 500g (about 1 lb) mushrooms, sliced (cremini or mixed variety)
  • 1 teaspoon smoked paprika
  • 1 tablespoon soy sauce
  • 200ml (3/4 cup) vegetable broth
  • 200ml (3/4 cup) sour cream or plant-based alternative
  • 2 teaspoons Dijon mustard
  • Salt and pepper, to taste
  • 300g (10 oz) pasta (fusilli or fettuccine works well)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Cook the pasta according to package instructions. Drain and set aside.
  2. Heat olive oil in a large skillet over medium heat. Add chopped onions and sauté until soft and translucent, about 5 minutes.
  3. Add garlic and sliced mushrooms. Cook until mushrooms release their moisture and begin to brown, about 8–10 minutes.
  4. Stir in smoked paprika and soy sauce. Cook for another minute.
  5. Add vegetable broth and bring to a simmer. Cook for 5 minutes to reduce slightly.
  6. Reduce heat to low and stir in sour cream and Dijon mustard. Mix until smooth and creamy. Season with salt and pepper to taste.
  7. Add the cooked pasta to the sauce and toss to coat evenly.
  8. Serve warm, garnished with chopped parsley.

Notes

  • Use a plant-based sour cream to make this dish fully vegan.
  • Add a pinch of chili flakes for a spicy kick.
  • Try using a mix of mushrooms for added depth of flavor.

Nutrition

Find it online: https://easy-tapas-recipes.com/creamy-mushroom-stroganoff-pasta/