Vegan Mushroom Stroganoff Pasta

If you’re craving a cozy, comforting dish that’s both creamy and packed with umami flavor, this Vegan Mushroom Stroganoff Pasta is your new go-to recipe. It’s a plant-based twist on the classic stroganoff, using hearty mushrooms and a luscious coconut cream sauce to deliver all the indulgence without any dairy. Whether you’re cooking for a weeknight dinner or entertaining guests, this recipe is simple, satisfying, and sure to impress.

Why This Recipe is a Keeper

This Vegan Mushroom Stroganoff Pasta strikes the perfect balance between rich and wholesome. The mushrooms provide a meaty texture and deep flavor, while the coconut cream adds a silky smoothness that makes every bite feel indulgent. Plus, it comes together quickly with pantry staples and minimal fuss, making it ideal for busy days. It’s naturally gluten-free if you choose the right pasta, and it’s packed with nutrients thanks to the generous amount of mushrooms and onions. This recipe also embraces versatility, so you can easily adapt it based on what’s in your kitchen or your dietary preferences.

Shopping List

• 8 ounces pasta of your choice (fettuccine, linguine, or penne work great)
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 16 ounces mushrooms, sliced (cremini, button, or a mix)
• 1 cup vegetable broth
• 1 tablespoon soy sauce
• 1 teaspoon Dijon mustard
• 1 cup coconut cream
• Salt and pepper to taste
• Fresh parsley for garnish

Cook’s Kit

• Large pot for boiling pasta – essential for perfectly cooked noodles.
• Large skillet or sauté pan – to cook mushrooms and create the sauce.
• Wooden spoon or spatula – for stirring without scratching your cookware.
• Measuring cups and spoons – to ensure precise ingredient amounts.
• Colander – for draining the pasta once it’s al dente.

Vegan Mushroom Stroganoff Pasta — Do This Next

Step 1: Cook Your Pasta

Bring a large pot of salted water to a boil. Add your choice of pasta and cook according to the package instructions until al dente. Drain the pasta, reserving about half a cup of the pasta water for later. Set the pasta aside.

Step 2: Sauté Onions and Garlic

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté until translucent, about 4-5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 3: Cook the Mushrooms

Add the sliced mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms release their moisture and become golden brown, about 7-8 minutes. This step is key for developing that rich, savory flavor.

Step 4: Build the Sauce

Pour in 1 cup of vegetable broth, 1 tablespoon soy sauce, and 1 teaspoon Dijon mustard. Stir well to combine, scraping up any browned bits from the pan. Let the mixture simmer for 3-4 minutes to reduce slightly.

Step 5: Add Coconut Cream

Reduce the heat to low and stir in 1 cup of coconut cream. Mix until the sauce is smooth and creamy. Season with salt and pepper to taste. If the sauce feels too thick, add a splash of the reserved pasta water to reach your desired consistency.

Step 6: Combine Pasta and Sauce

Add the cooked pasta to the skillet and toss to coat evenly in the sauce. Warm everything together for a minute or two, allowing the flavors to meld perfectly.

Step 7: Garnish and Serve

Transfer to serving plates and garnish generously with fresh parsley. Enjoy immediately for the best texture and flavor.

Smart Substitutions

• Mushrooms: Use portobello or shiitake mushrooms for a deeper, meatier flavor.
• Coconut Cream: Substitute with cashew cream or a thick plant-based yogurt for a less tropical taste.
• Pasta: Swap with gluten-free or whole wheat pasta if preferred.
• Soy Sauce: Use tamari or coconut aminos for a gluten-free option.
• Onions: Shallots can be used for a milder, sweeter flavor.

Behind the Recipe

This Vegan Mushroom Stroganoff Pasta recipe is inspired by the classic Russian beef stroganoff, which traditionally uses tender strips of beef and a sour cream-based sauce. Here, mushrooms replace the meat, soaking up the savory, creamy sauce beautifully. Coconut cream stands in for dairy, lending a rich texture without overpowering the dish’s delicate flavors.

The use of Dijon mustard adds a subtle tanginess reminiscent of the original recipe, while soy sauce deepens the umami profile. This dish is a wonderful example of how plant-based cooking can honor traditional flavors while being accessible and healthful.

If you love stroganoff flavors but want something different, you might also enjoy the Beef Stroganoff Soup, which brings a comforting twist to the classic.

How to Store & Reheat

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: This recipe freezes well. Portion into freezer-safe containers and freeze for up to 2 months.
• Reheating: Warm gently in a skillet over low heat, adding a splash of vegetable broth or water to loosen the sauce if necessary.
• Microwave: Cover loosely and microwave in 1-minute increments, stirring in between to heat evenly.

Troubleshooting Q&A

Why is my stroganoff sauce too thin?

If your sauce seems too watery, simmer it a little longer to reduce the liquid. Alternatively, adding a small slurry of cornstarch and water can help thicken the sauce quickly without altering the flavor.

Can I use fresh cream instead of coconut cream?

For a vegan version, coconut cream is preferred. However, if you’re not strictly plant-based, you can use heavy cream or sour cream for a richer, more traditional taste.

My mushrooms aren’t browning properly. What am I doing wrong?

Mushrooms release a lot of moisture, so it’s important to cook them over medium-high heat without overcrowding the pan. Cook in batches if needed, allowing the moisture to evaporate so they caramelize nicely.

How can I make this dish gluten-free?

Simply swap your regular pasta for a gluten-free variety. Also, double-check that your soy sauce or tamari is gluten-free to keep the dish safe for gluten-sensitive eaters.

Similar Recipes

• Baked Ziti Recipe – A cheesy, comforting pasta bake that’s perfect for family dinners.
• Beef Stroganoff Soup – A hearty soup version with all the classic stroganoff flavors.

Hungry for More?

If you love hearty plant-based meals, try experimenting with different mushroom varieties or adding other veggies like spinach or peas to this recipe. You can also explore more creamy pasta dishes that deliver rich flavors without dairy, such as a cashew alfredo or roasted red pepper sauce.

For a twist on this dish, serve your stroganoff pasta alongside a crisp green salad or some warm garlic bread to round out the meal. No matter how you enjoy it, this Vegan Mushroom Stroganoff Pasta is sure to become a staple in your recipe rotation.

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