Description
This Mushroom Stroganoff Pasta is a creamy, comforting dish featuring tender mushrooms, a silky sauce, and perfectly cooked fettuccine. With savory herbs and a touch of paprika, this recipe offers the classic stroganoff flavor in a satisfying pasta form. The dish can easily be made vegan by using cashew cream instead of heavy cream, making it versatile for different dietary preferences.
Ingredients
Scale
Pasta
- 8 oz fettuccine or pasta of choice
Sauce and Vegetables
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 16 oz mushrooms (cremini or button), sliced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 cup vegetable broth
- 1 cup heavy cream or cashew cream for a vegan option
- 2 tablespoons soy sauce
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Drain and set aside.
- Sauté onions and garlic: In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3-5 minutes. Add the minced garlic and sauté for another minute until fragrant.
- Cook mushrooms: Add the sliced mushrooms to the skillet, stirring occasionally. Cook for about 8-10 minutes until the mushrooms release their moisture and become tender and slightly browned.
- Add spices: Stir in the dried thyme and paprika, cooking for 1-2 minutes to release their flavors.
- Add liquids and seasonings: Pour in the vegetable broth, heavy cream or cashew cream, and soy sauce. Stir well to combine and bring the sauce to a gentle simmer. Season with salt and pepper to taste.
- Simmer the sauce: Reduce the heat to low and let the stroganoff sauce simmer for about 5-7 minutes, allowing it to thicken and meld together.
- Combine pasta and sauce: Add the cooked pasta to the skillet and toss it well to coat evenly with the mushroom stroganoff sauce.
- Garnish and serve: Transfer the pasta to serving plates, garnish with freshly chopped parsley, and serve warm.
Notes
- Use cashew cream instead of heavy cream to make this dish vegan and dairy-free.
- You can substitute fettuccine with any pasta shape you prefer.
- For extra protein, add sautéed tofu or cooked chickpeas.
- If you like a thicker sauce, let it simmer a little longer or add a slurry of cornstarch and water.
- Adjust the seasoning with soy sauce and salt carefully, as soy sauce adds saltiness.
