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.
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.