Mushroom Stroganoff Pasta 🍄🧅🍝 Creamy, Savory, and Packed With Umami in a Rich, Meatless Twist on a Classic

This is comfort food with a mushroom-forward soul — deeply sautéed mushrooms, onions, garlic, and a tangy, creamy sauce swirled into pasta for maximum savoriness.

It’s rich without meat, easy to build on, and flexible enough for weeknights or impressing the plant-lovers at your table.

Ingredients (Serves 3–4)

For the pasta

• 12 oz egg noodles, fettuccine, or short pasta
• Salted water for boiling
• ¼ cup reserved pasta water

For the mushroom base

• 2 tbsp olive oil or butter
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 1 lb mushrooms (cremini, button, portobello, or mix), sliced
• Salt and black pepper
• 1 tsp smoked paprika or sweet paprika
• Optional: ½ tsp thyme or dried herbs

For the stroganoff sauce

• ½ cup vegetable or mushroom broth
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce (or tamari for vegetarian)
• ½ cup sour cream or full-fat Greek yogurt
• ¼ cup heavy cream or milk (optional, for extra silkiness)
• 1 tsp cornstarch or flour (optional, for thickening)

To finish

• Chopped parsley or chives
• More sour cream or yogurt
• Optional: squeeze of lemon or dash of hot sauce

Instructions

Step 1: Cook the pasta
Boil pasta until al dente in salted water. Reserve ¼ cup pasta water, then drain.

Step 2: Sauté the mushrooms
Heat oil or butter in a large skillet over medium-high. Add mushrooms and cook undisturbed 2–3 minutes to get color, then stir and add onions. Season with salt, pepper, paprika, and optional thyme. Sauté 8–10 minutes until deeply browned and fragrant. Add garlic in the last 1–2 minutes.

Step 3: Build the sauce
Reduce heat to medium-low. Stir in broth, Dijon, and Worcestershire. Simmer 2–3 minutes. Add sour cream and optional cream, stirring gently to combine. If needed, whisk in cornstarch slurry to thicken. Do not boil after adding dairy.

Step 4: Combine and toss
Add cooked pasta and a splash of pasta water to the sauce. Toss to coat until glossy and hot. Taste and adjust seasoning.

Step 5: Serve hot
Top with herbs, more sour cream, and an optional squeeze of lemon.

Flavor Variations

• Use white wine to deglaze before the broth
• Add spinach, kale, or peas for color and greens
• Stir in lentils or chickpeas for extra protein
• Add umami bombs like soy sauce, miso, or nutritional yeast
• Use vegan sour cream or coconut cream to keep it dairy-free

Pro Tips

• Brown the mushrooms well — don’t overcrowd the pan
• Add garlic late so it doesn’t burn
• Temper sour cream by stirring in a bit of hot sauce base before combining
• Reserve pasta water to loosen the sauce without thinning it
• Don’t over-thicken — the sauce should cling, not clump

Final Thoughts

Mushroom Stroganoff Pasta is rich, earthy, and beautifully creamy — a meatless masterpiece that brings the same comforting heft as its beefy cousin. It’s fast, flexible, and endlessly riffable for any mood.

Brown it. Stir it. Swirl it deep and cozy. 🍄🧅🍝

🍝 Pasta Recipes Collection

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🥗 Pasta Salads & Light Fare

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