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Creamy Mushroom Stroganoff Pasta

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 650
A rich and creamy mushroom pasta dish that's perfect for a comforting meal. Easily customizable for vegan or gluten-free diets.

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 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)

Seasonings & Garnishes

  • to taste Salt & black pepper
  • for garnish Fresh parsley (chopped)
  • 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 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; stir in flour and cook for 1 minute.
  • Pour in vegetable broth, Dijon mustard, Worcestershire sauce, heavy cream, and smoked paprika; simmer until thickened.
  • Stir in sour cream and cooked pasta; season with salt and pepper. Garnish with chopped parsley and serve.

Notes

For a vegan version, substitute dairy ingredients with plant-based alternatives and check sauce options.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: Russian-inspired
Keyword: Creamy, Mushrooms, pasta