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Homemade Creamy Mushroom Stroganoff Pasta (Meat-Free) recipe photo

Creamy Mushroom Stroganoff Pasta (Meat-Free)

This creamy, meat-free mushroom stroganoff pasta is rich, hearty, and packed with comforting flavors. Perfect for a satisfying vegetarian dinner any night!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces fettuccine pasta The perfect pasta to hold onto the creamy sauce
  • 2 tablespoons olive oil For sautéing the mushrooms and aromatics
  • 1 medium onion diced, adds sweetness and depth to the sauce
  • 3 cloves garlic minced, for that irresistible garlic flavor
  • 8 ounces mushrooms sliced, cremini or button mushrooms work beautifully
  • 1 teaspoon dried thyme brings a warm, earthy note
  • 1 teaspoon paprika adds subtle smoky flavor and vibrant color
  • 1 cup vegetable broth the base for the sauce, keeps it light yet flavorful
  • 1 cup heavy cream creates the rich, silky texture of the sauce
  • salt and pepper to taste, essential for seasoning
  • fresh parsley chopped, for garnish and a burst of freshness

Equipment

  • Large pot
  • Large skillet or sauté pan
  • Wooden spoon or silicone spatula
  • Colander
  • Chef’s knife
  • Measuring cups and spoons

Method
 

Creamy Mushroom Stroganoff Pasta (Meat-Free): How It’s Done
  1. Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Drain, reserving about ½ cup of pasta water, and set aside.
  2. Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 4 minutes until translucent and fragrant. Stir in the minced garlic and cook for another 30 seconds, being careful not to let it burn.
  3. Add the sliced mushrooms to the skillet. Cook, stirring occasionally, until they release their moisture and turn golden brown, about 6–8 minutes. This step is key for developing the deep, earthy flavor in the dish.
  4. Sprinkle in the dried thyme and paprika. Stir well to coat the mushrooms evenly with the spices. Let the spices toast for about a minute to release their aroma.
  5. Pour in the vegetable broth, scraping the bottom of the pan to deglaze and lift all those flavorful bits. Allow the broth to simmer for 3–4 minutes to reduce slightly.
  6. Lower the heat to medium-low and slowly add the heavy cream. Stir continuously until the sauce is smooth and begins to thicken, about 3-5 minutes. Season with salt and pepper to taste.
  7. Add the cooked fettuccine to the skillet, tossing gently to coat every strand with the creamy mushroom sauce. If the sauce feels too thick, add reserved pasta water a tablespoon at a time until you reach the desired consistency.
  8. Remove from heat, sprinkle generously with fresh chopped parsley, and serve immediately.

Notes

  • Use coconut cream or cashew cream instead of heavy cream for a dairy-free version.
  • Try different mushroom varieties like shiitake or portobello for varied flavors.
  • Make the sauce ahead and store separately; combine with fresh pasta when ready to serve.