Ingredients

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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)

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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

Brown the mushrooms well: Don’t crowd the pan—browning = deeper, “meaty” flavor.
Prevent curdling: Keep heat low when adding sour cream/Greek yogurt.
Sauce too thick? Add reserved pasta water or broth a little at a time.
No flour? Mix 1 tbsp cornstarch + 2 tbsp cold water and stir into simmering sauce.

Variations

Vegan: Use olive oil, dairy-free sour cream/cream, and skip Parmesan (or use vegan Parm).
Extra protein: Add sautéed tofu, chickpeas, or sliced chicken sausage.
More veggies: Stir in spinach, peas, or roasted broccoli at the end.
Gluten-free: Use GF pasta and thicken with cornstarch instead of flour.
Spicy: Add red pepper flakes or a dash of hot sauce with the broth.

Author: Emma
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