Why You’ll Love This Recipe
Creamy Mushroom Stroganoff Pasta is a rich, savory dish that delivers deep umami flavors with every bite. Perfect for vegetarians and comfort food lovers alike, this recipe features tender mushrooms in a luscious sour cream sauce, all tossed with hearty pasta. It’s quick to prepare, satisfying, and ideal for weeknight dinners or cozy gatherings.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
cremini or button mushroomsolive oil or butteroniongarlicvegetable brothDijon mustardsour creamsoy sauce or tamari (for a depth of flavor)paprikaall-purpose floursalt and pepperfresh parsley (for garnish)pasta of choice (like fettuccine, egg noodles, or penne)
directions
Cook the pasta according to package instructions. Drain and set aside.
In a large skillet, heat olive oil or butter over medium heat.
Add the chopped onions and cook until translucent.
Add the garlic and mushrooms, sautéing until the mushrooms are golden and have released their moisture.
Stir in the flour and paprika, cooking for 1-2 minutes to eliminate the raw flour taste.
Gradually add the vegetable broth while stirring to create a smooth sauce.
Add the soy sauce and Dijon mustard, and stir well.
Lower the heat and mix in the sour cream until the sauce is creamy and well combined.
Season with salt and pepper to taste.
Add the cooked pasta into the skillet and toss to coat evenly in the sauce.
Sprinkle with fresh parsley before serving.
Servings and timing
This recipe yields approximately 4 servings.Preparation time: 10 minutesCooking time: 20 minutesTotal time: 30 minutes
Variations
Use Greek yogurt instead of sour cream for a lighter version.
Add spinach or kale for extra greens.
Include cooked lentils or tofu for added protein.
Swap out regular pasta for gluten-free or whole wheat varieties.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat on the stovetop over low heat, adding a splash of broth or water to loosen the sauce.You can also microwave in 30-second intervals, stirring in between.
FAQs
Can I use a different type of mushroom?
Yes, shiitake or portobello mushrooms also work well and bring extra flavor.
Is this recipe vegan?
To make it vegan, use plant-based butter and sour cream alternatives.
Can I freeze this dish?
It’s best enjoyed fresh, but you can freeze it. Thaw overnight and reheat gently.
What kind of pasta works best?
Wide noodles like fettuccine or egg noodles complement the sauce well.
Can I add meat?
Yes, cooked chicken or beef can be added for a non-vegetarian version.
Is this dish spicy?
No, it’s mild but you can add a pinch of chili flakes if desired.
Does it need cheese?
Not necessarily, but a sprinkle of Parmesan can enhance the richness.
Conclusion
Creamy Mushroom Stroganoff Pasta is a hearty and delicious comfort dish that’s easy to whip up with pantry staples and fresh mushrooms. Whether you’re looking for a vegetarian main course or just craving something creamy and flavorful, this dish hits the mark every time.
Print
Creamy Mushroom Stroganoff Pasta
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 servings
- Category: Pasta
- Method: Stovetop
- Cuisine: Russian-inspired
- Diet: Vegetarian
Description
A comforting, creamy mushroom stroganoff with tender egg noodles and savory herbs—perfect meatless comfort food.
Ingredients
- 1 lb fresh mushrooms (white or cremini), sliced
- 8 oz wide egg noodles
- 2 tbsp butter or olive oil
- 1 small onion or shallot, finely chopped
- 3–4 cloves garlic, minced
- 1 tsp fresh thyme (or ¼ tsp dried)
- 2 tbsp all‑purpose flour
- 2 cups broth (beef for a richer flavor or vegetable for vegetarian)
- 1 tbsp Worcestershire sauce (optional)
- ½ cup sour cream
- Salt & pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook egg noodles per package instructions; drain and set aside.
- In a large skillet over medium‑high heat, melt butter (or heat oil). Add onion/shallot and cook until soft, ~3 min.
- Add mushrooms and thyme; sauté until mushrooms release moisture and brown, ~8–10 min.
- Stir in garlic and cook 1 min until fragrant.
- Sprinkle flour over the mixture and stir 1–2 min to eliminate raw taste.
- Gradually whisk in broth (and Worcestershire, if using), bring to a simmer until sauce thickens, ~4–5 min.
- Reduce heat to low, stir in sour cream until smooth; adjust seasoning with salt & pepper.
- Add noodles to the sauce; toss until fully coated and warmed through.
- Serve garnished with fresh parsley.
Notes
- Use mixed mushrooms (cremini, shiitake, oyster) for deeper umami.
- For vegetarian, substitute vegetable broth and vegan Worcestershire.
- For extra tang, add Dijon mustard or a splash of white wine.
- To thicken more, cook a little longer before adding sour cream—or add a touch more flour.