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Creamy Mushroom Stroganoff Pasta

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 550
A rich and creamy vegetarian pasta dish featuring sautéed mushrooms in a flavorful sauce, perfect for a comforting meal.

Ingredients

Pasta

  • 8 oz pasta (fettuccine, tagliatelle, or egg noodles)

Dairy & Oils

  • 2 tbsp butter (or olive oil for vegan option)
  • 1 medium onion (diced)
  • 3 cloves garlic (minced)
  • 12 oz mushrooms, sliced (cremini, button, or portobello)

Broth & Thickening Agents

  • 1.5 cups vegetable broth
  • 1 tbsp all-purpose flour (or cornstarch for gluten-free option)
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce (or soy sauce for vegetarian option)

Dairy & Alternatives

  • 0.5 cup sour cream (or dairy-free alternative)

Seasonings

  • Salt & black pepper (to taste) Salt & black pepper

Garnish & Extras

  • 0.5 cup heavy cream (for an extra rich sauce)
  • 0.5 tsp smoked paprika (for added depth)
  • 0.5 cup peas or spinach (for extra nutrients)

Fresh herbs

  • chopped Fresh parsley (for garnish)

Instructions 

  • Cook pasta according to package instructions; drain and set aside.
  • In a large skillet, melt butter and sauté diced onion and minced garlic until fragrant.
  • Add sliced mushrooms and cook until tender and browned.
  • Stir in flour, Dijon mustard, Worcestershire sauce, and vegetable broth; simmer until thickened.
  • Reduce heat, stir in sour cream, heavy cream, smoked paprika, and peas or spinach; season with salt and pepper. Combine with cooked pasta and garnish with parsley.

Notes

For a vegan version, substitute dairy ingredients with plant-based alternatives and omit Worcestershire sauce.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: International
Keyword: Creamy, Mushrooms, Pasta