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Homemade Vegan Mushroom Stroganoff Pasta recipe photo
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Vegan Mushroom Stroganoff Pasta

This Vegan Mushroom Stroganoff Pasta is creamy, comforting, and packed with umami flavor! A perfect plant-based twist on a classic loved by all.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 servings

Ingredients

  • 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

Instructions

  • 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.
  • 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.
  • Add the sliced mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms release their moisture and become golden brown, about 7-8 minutes.
  • 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.
  • 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.
  • 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.
  • Transfer to serving plates and garnish generously with fresh parsley. Enjoy immediately for the best texture and flavor.

Equipment

  • Large Pot
  • Large skillet or sauté pan
  • Wooden Spoon or Spatula
  • Measuring cups and spoons
  • Colander

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freeze portions in freezer-safe containers for up to 2 months.
  • Reheat gently in a skillet over low heat, adding broth or water to loosen sauce if needed.