Mushroom Stroganoff Pasta

Mushroom Stroganoff Pasta is a creamy, savory pasta dish made with tender mushrooms, garlic, onion, pasta, and a simple sour cream sauce. It has the cozy flavor of classic stroganoff, but this version keeps the recipe meatless and easy to make.

This is a great dinner for busy weeknights when you want something warm and filling without spending too much time in the kitchen. The mushrooms give the sauce a rich, hearty taste, and the pasta makes it feel like a full comfort meal.

Why You Will Love This Recipe

• It is creamy and comforting without being complicated.

• Mushrooms make it hearty enough for a meatless dinner.

• It uses simple ingredients and cooks in about 30 minutes.

• It works well for family dinners, leftovers, or easy meal prep.

Equipment Needed

• Large pot

• Large skillet or sauté pan

• Cutting board

• Sharp knife

• Measuring cups and spoons

• Wooden spoon or spatula

• Colander

Ingredients List

For the Pasta

• 12 ounces egg noodles, fettuccine, or pasta of choice

• Salt, for the pasta water

For the Mushroom Stroganoff Sauce

• 2 tablespoons olive oil

• 2 tablespoons unsalted butter

• 1 small yellow onion, finely chopped

• 16 ounces mushrooms, sliced

• 3 garlic cloves, minced

• 1 teaspoon paprika

• 1/2 teaspoon dried thyme

• 1/2 teaspoon salt, plus more to taste

• 1/4 teaspoon black pepper

• 2 tablespoons all-purpose flour

• 2 cups low-sodium vegetable broth

• 1 tablespoon Worcestershire sauce

• 1 teaspoon Dijon mustard

• 1/2 cup sour cream

• 1/4 cup grated Parmesan cheese, optional

For Topping

• Chopped fresh parsley

• Extra black pepper

• Extra Parmesan cheese, optional

Timing & Servings

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

How to Make Mushroom Stroganoff Pasta Step by Step

Step 1: Cook the pasta
Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until tender. Before draining, save 1/2 cup of pasta water. Drain the pasta and set it aside.

Step 2: Cook the onion
While the pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add the chopped onion and cook for 3 to 4 minutes, until softened.

Step 3: Brown the mushrooms
Add the sliced mushrooms to the skillet. Cook for 7 to 8 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown.

Step 4: Add garlic and seasonings
Stir in the garlic, paprika, thyme, salt, and black pepper. Cook for about 30 seconds, just until the garlic smells fragrant.

Step 5: Add the flour
Sprinkle the flour over the mushrooms and stir well. Cook for 1 minute to remove the raw flour taste.

Step 6: Make the sauce
Slowly pour in the vegetable broth while stirring. Add Worcestershire sauce and Dijon mustard. Let the sauce simmer for 4 to 5 minutes, until it thickens slightly.

Step 7: Add sour cream
Reduce the heat to low. Stir in the sour cream and Parmesan cheese if using. Mix until the sauce is smooth and creamy. Do not let it boil after adding the sour cream.

Step 8: Combine with pasta
Add the cooked pasta to the skillet and toss until coated in the sauce. If the sauce is too thick, add a splash of reserved pasta water until it reaches the texture you like.

Step 9: Serve warm
Top with fresh parsley, extra black pepper, and Parmesan if desired. Serve right away.

Tips for the Best Mushroom Stroganoff Pasta

• Let the mushrooms brown before adding the broth. This gives the sauce a deeper flavor.
• Do not crowd the skillet too much. If your pan is small, cook the mushrooms in batches.
• Use low heat after adding sour cream. High heat can make the sauce separate.
• Save a little pasta water before draining. It helps loosen the sauce and makes it cling to the pasta.
• Use a mix of mushrooms if you can. Cremini, white button, baby bella, or shiitake mushrooms all work well.
• Taste before adding more salt. Broth, Worcestershire sauce, and Parmesan can already add saltiness.

Variations to Try

• Add cooked chicken or steak strips if you want a meat version.
• Use Greek yogurt instead of sour cream for a lighter sauce, but keep the heat low.
• Add spinach near the end for extra color and vegetables.
• Use gluten-free pasta and a gluten-free flour blend if needed.
• Swap vegetable broth with beef broth for a more classic stroganoff flavor.
• Add a pinch of red pepper flakes if you like a little heat.

Serving Suggestions

1. Mushroom Stroganoff Pasta is filling on its own, but it pairs well with simple sides.
2. Serve it with a green salad, roasted broccoli, garlic bread, steamed green beans, or roasted asparagus. For a lighter plate, add extra vegetables and use a smaller portion of pasta.
3. If you want a cozier meal, serve it with warm bread to scoop up the creamy sauce.

Make-Ahead, Storage, and Reheating

1. You can slice the mushrooms and chop the onion ahead of time. Store them in separate airtight containers in the refrigerator for up to 2 days.
2. Store leftovers in an airtight container in the refrigerator for up to 3 days.
3. To reheat, warm gently in a skillet over low heat. Add a splash of broth, milk, or water to loosen the sauce. Stir often until heated through.
4. You can also microwave individual portions in short intervals, stirring between each one.
5. Freezing is not the best option because the sour cream sauce can change texture after thawing. If you do freeze it, freeze for up to 2 months and reheat slowly with extra liquid.

Nutritional Facts

Calories: 430
Fat: 18g
Carbs: 56g
Protein: 14g
Sugar: 6g
Sodium: 620mg

Mushroom Stroganoff Pasta

Mushroom Stroganoff Pasta is a creamy and comforting dish featuring tender mushrooms, pasta, and a rich, savory sauce made with garlic, herbs, and sour cream. It's an easy meatless meal that's perfect for weeknight dinners and packed with cozy, satisfying flavor.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dinner

Cuisine Russian

Servings 4 people

Calories 430 kcal

Equipment

• Large pot
• Large skillet or sauté pan
• Cutting board
• Sharp knife
• Measuring Cups and Spoons
• Wooden spoon or spatula
• Colander

Ingredients

  

For the Pasta

• 12 ounces egg noodles fettuccine, or pasta of choice
• Salt for the pasta water

For the Mushroom Stroganoff Sauce

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 small yellow onion finely chopped
• 16 ounces mushrooms sliced
• 3 garlic cloves minced
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt plus more to taste
• 1/4 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 2 cups low-sodium vegetable broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1/2 cup sour cream
• 1/4 cup grated Parmesan cheese optional

For Topping

• Chopped fresh parsley
• Extra black pepper
• Extra Parmesan cheese optional

Instructions

 

Step 1: Cook the pasta

• Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until tender. Before draining, save 1/2 cup of pasta water. Drain the pasta and set it aside.

Step 2: Cook the onion

• While the pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add the chopped onion and cook for 3 to 4 minutes, until softened.

Step 3: Brown the mushrooms

• Add the sliced mushrooms to the skillet. Cook for 7 to 8 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown.

Step 4: Add garlic and seasonings

• Stir in the garlic, paprika, thyme, salt, and black pepper. Cook for about 30 seconds, just until the garlic smells fragrant.

Step 5: Add the flour

• Sprinkle the flour over the mushrooms and stir well. Cook for 1 minute to remove the raw flour taste.

Step 6: Make the sauce

• Slowly pour in the vegetable broth while stirring. Add Worcestershire sauce and Dijon mustard. Let the sauce simmer for 4 to 5 minutes, until it thickens slightly.

Step 7: Add sour cream

• Reduce the heat to low. Stir in the sour cream and Parmesan cheese if using. Mix until the sauce is smooth and creamy. Do not let it boil after adding the sour cream.

Step 8: Combine with pasta

• Add the cooked pasta to the skillet and toss until coated in the sauce. If the sauce is too thick, add a splash of reserved pasta water until it reaches the texture you like.

Keyword Mushroom Stroganoff Pasta

FAQs

Can I use any type of pasta?
Yes. Egg noodles are classic, but fettuccine, rotini, penne, or bowtie pasta also work well.

Can I make mushroom stroganoff without sour cream?
Yes. You can use plain Greek yogurt, cream cheese, or a splash of heavy cream, but the flavor and texture will change slightly.

What mushrooms are best for this recipe?
Cremini or baby bella mushrooms are great because they have a deeper flavor than white mushrooms. A mix of mushrooms also works well.

Why did my sauce get too thick?
The flour and pasta can thicken the sauce as it sits. Add a splash of pasta water, broth, or milk and stir until creamy again.

Conclusion

Mushroom Stroganoff Pasta is a simple, creamy dinner that feels cozy without needing much effort. The mushrooms add hearty flavor, the sauce comes together quickly, and the whole dish is easy enough for a weeknight meal. Try it with fresh parsley on top and a simple salad on the side.