Mushroom stroganoff pasta is a dish that brings warmth and comfort to the table without relying on meat. The combination of tender mushrooms and a creamy, tangy sauce creates a satisfying meal that feels indulgent yet approachable. I love how the mushrooms soak up the flavors, making each bite rich and flavorful.

This recipe is especially great for those evenings when you want something hearty but not too heavy. The sauce strikes a nice balance between creaminess and brightness, thanks to the sour cream and a hint of mustard. It’s a dish that feels special but comes together with simple ingredients you likely have on hand.

I often find myself making this on weekends or when I have a bit more time to slowly sauté the mushrooms, allowing their natural earthiness to deepen. It’s a versatile recipe that adapts well to different types of pasta and can easily be made vegan with a few swaps. Overall, it’s a reliable go-to for a cozy, satisfying meal.

Quick Facts

Recipe Highlights

This mushroom stroganoff pasta is one of those dishes I turn to when I want something cozy but still a bit special. It’s perfect for cooler evenings when you crave comfort food but want to keep it vegetarian. I often make it on weekends when I have a bit more time to sauté mushrooms slowly and let the sauce develop rich flavors. What makes it stand out for me is the creamy sauce that’s tangy and savory without being heavy, and the way the mushrooms soak up all those spices and herbs.

• Vegetarian and easily adaptable to vegan diets
• Uses common pantry ingredients and fresh mushrooms
• Comforting and filling without being overly heavy
• Quick to prepare, suitable for weeknight dinners
• Rich umami flavor from mushrooms and spices
• Flexible with pasta types and easy to customize

What You’ll Need

Here’s what you’ll need to make this creamy mushroom stroganoff pasta come together beautifully:

• 12 ounces pasta (egg noodles or fettuccine work well)
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 16 ounces cremini or white mushrooms, sliced
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1/2 cup vegetable broth
• 1 tablespoon tomato paste
• 1 tablespoon soy sauce or tamari
• 1 cup sour cream or plain Greek yogurt
• 2 teaspoons Dijon mustard
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)
• Optional: a squeeze of lemon juice

How to Make It

Follow these simple steps to create a creamy, flavorful mushroom stroganoff pasta:

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and sliced mushrooms to the skillet. Cook until the mushrooms release their moisture and start to brown, around 8-10 minutes.
4. Stir in smoked paprika and thyme, cooking for another minute to toast the spices.
5. Mix in the tomato paste, soy sauce, and vegetable broth. Let it simmer gently for 5 minutes to reduce slightly.
6. Lower the heat and stir in the sour cream and Dijon mustard. Heat through but avoid boiling to prevent curdling. Season with salt and pepper.
7. Toss the cooked pasta into the sauce, mixing well to coat all the noodles.
8. Serve immediately, garnished with fresh parsley and a squeeze of lemon juice if desired.

Helpful Tips

A few tips to help you get the best results with this recipe:

• Use fresh mushrooms and don’t overcrowd the pan to avoid steaming them.
• If you want a vegan version, substitute sour cream with coconut cream or cashew cream and use tamari instead of soy sauce.
• Reserve a little pasta water to loosen the sauce if it gets too thick.
• For extra depth, add a splash of white wine when sautéing the mushrooms.
• Make sure not to boil the sauce after adding sour cream to keep it smooth.

Ingredient Swaps

If you don’t have some ingredients on hand, here are some easy swaps:

• Pasta: try penne, rigatoni, or even spaghetti
• Mushrooms: button mushrooms or portobello can be used
• Sour cream: plain Greek yogurt or crème fraîche work well
• Vegetable broth: chicken broth or water with a bouillon cube
• Soy sauce: tamari or coconut aminos for gluten-free options
• Olive oil: butter or avocado oil

Storage Tips

Here’s how to store your mushroom stroganoff pasta so it stays tasty:

• Keep leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stove or in the microwave, adding a splash of broth or water to loosen the sauce.
• Avoid freezing if possible, as the texture of the sour cream sauce can change.
• If freezing, separate pasta and sauce to maintain texture better.

What to Serve With It

To round out your meal, consider these complementary sides:

• A crisp green salad with lemon vinaigrette
• Garlic bread or crusty baguette
• Steamed or roasted green beans
• Lightly sautéed spinach with garlic

Common Questions

Here are some common questions about making mushroom stroganoff pasta:

Nutritional Info