Creamy Mushroom Stroganoff Pasta
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 parsley (chopped 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, vegetable broth, Dijon mustard, Worcestershire sauce, heavy cream, smoked paprika, salt, and pepper; simmer until thickened.
- Mix in sour cream and peas or spinach; cook until heated through. Serve over cooked pasta and garnish with chopped parsley.
Notes
For a vegan version, substitute dairy ingredients with plant-based alternatives and check sauce ingredients for vegan compatibility.