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Mushroom Stroganoff Pasta

Creamy Mushroom Stroganoff Pasta

Mushroom Stroganoff Pasta is a rich, creamy, and flavorful dish inspired by classic beef stroganoff but made vegetarian with hearty mushrooms. This easy, 30-minute recipe features sautéed mushrooms, onions, and garlic in a luscious sour cream sauce, served over pasta.
Perfect for a comforting weeknight meal, this dish is both satisfying and versatile
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Russian
Servings 4 Servings
Calories 375 kcal

Ingredients
  

Main Ingredients:

  • 8 oz (225g) pasta (fettuccine, tagliatelle, or egg noodles)
  • 2 tbsp butter or olive oil for vegan option
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 12 oz (340g) mushrooms, sliced (cremini, button, or portobello)
  • 1 ½ 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
  • ½ cup sour cream or dairy-free alternative
  • Salt & black pepper to taste
  • Fresh parsley chopped (for garnish)

Optional Additions:

  • ½ cup heavy cream for an extra rich sauce
  • ½ tsp smoked paprika for added depth
  • ½ cup peas or spinach for extra nutrients

Instructions
 

Cook the Pasta

  • Boil salted water and cook pasta according to package instructions.
  • Reserve ½ cup of pasta water before draining.

Sauté the Mushrooms

  • Heat butter or oil in a large pan over medium heat.
  • Add sliced mushrooms and cook until browned, about 5-7 minutes.
  • Remove the mushrooms from the pan and set aside.

Cook the Aromatics

  • In the same pan, add more butter if needed.
  • Sauté onions until soft, then add garlic and cook for another 30 seconds.

Make the Sauce

  • Sprinkle flour over the onions and garlic, stirring to coat.
  • Slowly pour in the vegetable broth while whisking to avoid lumps.
  • Stir in Dijon mustard and Worcestershire sauce.

Simmer & Thicken

  • Let the sauce simmer for 5 minutes until it thickens.
  • Add the cooked mushrooms back into the pan.

Stir in Sour Cream

  • Remove the pan from heat and mix in sour cream.
  • If the sauce is too thick, add reserved pasta water to adjust consistency.

Combine & Serve

  • Toss the pasta into the sauce until fully coated.
  • Garnish with fresh parsley and serve warm.
Keyword Mushroom Stroganoff Pasta