If you’re craving a cozy, creamy dinner that feels restaurant-worthy but comes together fast, this Mushroom Stroganoff Pasta is about to be your new go-to. It has all the classic stroganoff vibes—savory mushrooms, a silky sauce, and warm, comforting noodles—without the fuss. Best of all, it’s a simple one-pan sauce that pairs perfectly with your favorite pasta.
The secret to getting big flavor in a meatless stroganoff is giving the mushrooms time to brown. That quick sauté creates a rich, “meaty” depth that makes every bite satisfying. Add in onions, garlic, and a touch of paprika, and you’ve got a sauce that tastes slow-cooked—even though it’s ready in about 30 minutes.
This recipe is also super flexible for busy weeknights and picky eaters. Keep it classic with egg noodles, make it heartier with fettuccine, or use a short pasta that holds onto the sauce. It’s easy to customize with extra veggies like spinach or peas, and you can make it vegetarian-friendly or vegan with a few simple swaps.
Serve it with a crisp green salad, roasted broccoli, or a slice of crusty bread to soak up every last bit of sauce. Whether you need a quick weeknight meal, a cozy meatless Monday option, or a comforting pasta dinner the whole family will love, this Creamy Mushroom Stroganoff Pasta delivers every time.
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Mushroom Stroganoff Pasta
This Mushroom Stroganoff Pasta is rich, savory, and super cozy—tender mushrooms in a garlicky, paprika-kissed creamy sauce tossed with pasta for an easy weeknight dinner.
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
12 oz pasta (egg noodles, fettuccine, or rotini)
2 tbsp butter (or olive oil)
1 tbsp olive oil (optional, helps prevent butter from browning too fast)
1 medium yellow onion, thinly sliced
4 cloves garlic, minced
16 oz mushrooms, sliced (cremini, button, or a mix)
1 1/2 tsp smoked paprika (or sweet paprika)
1 tsp Dijon mustard
2 tbsp flour (or cornstarch slurry—see tips)
2 cups vegetable broth (or mushroom broth)
1 tbsp soy sauce or Worcestershire (use soy sauce for vegetarian)
3/4 cup sour cream (or Greek yogurt)
1/4-1/2 cup grated Parmesan (optional, for extra richness)
Salt + black pepper, to taste
2 tbsp chopped parsley (optional, for garnish)
Get Recipe Ingredients
Instructions
Cook pasta: Boil pasta in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
Sauté mushrooms: Heat butter (and optional oil) in a large skillet over medium-high heat. Add mushrooms in an even layer and cook 6–8 minutes until browned. Season lightly with salt and pepper. Remove mushrooms to a plate.
Build flavor: In the same pan, add onion and cook 3–4 minutes until softened. Add garlic and cook 30 seconds.
Make the sauce: Sprinkle in flour and stir 1 minute. Slowly whisk in broth, then stir in paprika, Dijon, and soy sauce/Worcestershire. Simmer 3–5 minutes until slightly thickened.
Finish creamy: Reduce heat to low. Stir mushrooms back in. Add sour cream (and Parmesan if using) until smooth. If needed, loosen with reserved pasta water a splash at a time.
Toss + serve: Add pasta to the skillet and toss until coated. Taste and adjust salt/pepper. Garnish with parsley.
Notes
Cooking Tips
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Brown the mushrooms well: Don’t crowd the pan—browning = deeper, “meaty” flavor.
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Prevent curdling: Keep heat low when adding sour cream/Greek yogurt.
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Sauce too thick? Add reserved pasta water or broth a little at a time.
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No flour? Mix 1 tbsp cornstarch + 2 tbsp cold water and stir into simmering sauce.
Variations
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Vegan: Use olive oil, dairy-free sour cream/cream, and skip Parmesan (or use vegan Parm).
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Extra protein: Add sautéed tofu, chickpeas, or sliced chicken sausage.
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More veggies: Stir in spinach, peas, or roasted broccoli at the end.
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Gluten-free: Use GF pasta and thicken with cornstarch instead of flour.
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Spicy: Add red pepper flakes or a dash of hot sauce with the broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sodium: 620mg
- Fat: 18g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 14g
