If you’re searching for a life-changing comfort meal that’s shockingly simple too, let me introduce you to Creamy Mushroom Stroganoff Pasta. Imagine twirling perfectly cooked noodles drenched in a luscious, velvety sauce, brimming with savory mushrooms and sweet onions, finished with a bright burst of fresh herbs. This dish transforms humble pantry staples into magic, and it’s so satisfying that meat-lovers and veggie enthusiasts alike will probably fight for seconds!

Creamy Mushroom Stroganoff Pasta Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps things delightfully straightforward, with every ingredient playing a starring role for flavor, creaminess, or that irresistible golden-brown color. Here’s what you’ll need to create Creamy Mushroom Stroganoff Pasta that’ll steal the show at dinner.

8 oz (225g) pasta: Fettuccine, tagliatelle, or egg noodles all soak up the sauce beautifully—choose whichever noodle you crave!
2 tbsp butter (or olive oil for vegan option): Helps develop a deep, slightly nutty base for sautéing.
1 medium onion, diced: Adds sweetness and depth to balance the savory sauce.
3 cloves garlic, minced: Brings punchy, aromatic warmth to every bite.
12 oz (340g) mushrooms, sliced (cremini, button, or portobello): The heart of the stroganoff; use your favorites, or mix for added flavor variety.
1 ½ cups vegetable broth: Infuses the sauce with rich umami and keeps everything luscious.
1 tbsp all-purpose flour (or cornstarch for gluten-free option): Thickens the sauce to that luxurious, clinging consistency.
1 tbsp Dijon mustard: Lends a gentle tang that wakes up the creamy sauce.
1 tbsp Worcestershire sauce (or soy sauce for vegetarian option): Layers in savory, almost meaty depth.
½ cup sour cream (or dairy-free alternative): Delivers that signature stroganoff tang—don’t skip it!
Salt & black pepper (to taste): For perfectly balanced flavor.
Fresh parsley, chopped (for garnish): Adds freshness and gorgeous color to the finished dish.
½ cup heavy cream (for an extra rich sauce): Take the decadence up a notch, if desired.
½ tsp smoked paprika (for added depth): A hint of smokiness rounds out the flavor.
½ cup peas or spinach (for extra nutrients): Stir in for pop of color and a healthy boost.

How to Make Creamy Mushroom Stroganoff Pasta

Step 1: Cook the Pasta

Begin by bringing a large pot of salted water to a rolling boil. Drop in your pasta—fettuccine, tagliatelle, or egg noodles—and cook it according to package directions until just al dente. Before draining, be sure to scoop out about ½ cup of that starchy pasta water; this little trick helps the sauce cling seductively to every noodle. Once drained, set your noodles aside and get ready for some kitchen magic.

Step 2: Sauté the Mushrooms

In a deep skillet or wide pan over medium heat, melt your butter (or warm the olive oil if you’re keeping it vegan). Toss in the sliced mushrooms and let them sizzle, resisting the urge to stir too often. After 5–7 minutes, they’ll turn golden brown and beautifully caramelized. This is where that deep, earthy flavor starts. Once they’ve released and cooked away their moisture, pop them out of the pan and set aside.

Step 3: Cook the Aromatics

If the pan looks a bit dry, add another dab of butter. Tip in your diced onion and cook for several minutes, stirring occasionally, until it turns soft and lightly golden. Add the minced garlic and let it cook just until fragrant—about 30 seconds. Your kitchen will smell dreamy at this stage!

Step 4: Make the Sauce

Now, sprinkle the flour (or cornstarch) over the onions and garlic, stirring until everything looks coated and a little pasty. Gradually pour in the vegetable broth, whisking steadily as you go to avoid lumps. When the mixture is smooth, add in the Dijon mustard and Worcestershire sauce. Keep stirring, and you’ll see the sauce start to come together.

Step 5: Simmer & Thicken

Let the sauce gently bubble for about 5 minutes, stirring every so often. It’ll slowly thicken into a creamy, dreamy base—the perfect situation for those browned mushrooms. Toss them back into the pan now, letting all the flavors mingle.

Step 6: Stir in Sour Cream

Remove the pan from the heat, then swirl in the sour cream (or dairy-free alternative). This is the moment when everything becomes truly luscious. If your sauce is thicker than you’d like, stir in a bit of that reserved pasta water until it’s silky and perfect.

Step 7: Combine & Serve

Time for the grand finale: add your cooked pasta straight into the pan, tossing gently until every strand or noodle is enveloped in creamy mushroom stroganoff pasta sauce. Finish with a generous sprinkle of fresh parsley, and serve while it’s hot and fragrant. If you’re craving extra richness or a pop of color, add the heavy cream and toss in peas or spinach at this point too.

How to Serve Creamy Mushroom Stroganoff Pasta

Garnishes

For that classic, restaurant-worthy finish, sprinkle lots of freshly chopped parsley and a dusting of black pepper over your Creamy Mushroom Stroganoff Pasta. Try a hint of smoked paprika and even shaved parmesan, if you’re feeling fancy—these little touches elevate the dish to new heights!

Side Dishes

Wondering what pairs perfectly with this pasta? Simple green salads with a zingy vinaigrette provide an ideal contrast to the richness, while crusty bread is excellent for soaking up every last bit of sauce. Roasted vegetables or garlic beans also make tasty, wholesome companions.

Creative Ways to Present

If you love a bit of flair, nestle your pasta in wide shallow bowls and top with extra sautéed mushrooms or microgreens. For family-style fun, serve Creamy Mushroom Stroganoff Pasta right from a big pan in the center of the table and let everyone help themselves. Individual ramekins make it feel like something special for entertaining!

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Mushroom Stroganoff Pasta stores beautifully in the fridge for up to 3 days. Scoop it into an airtight container and let it cool completely before sealing. The flavors deepen overnight, making tomorrow’s lunch something to look forward to!

Freezing

Want to freeze your stroganoff? Go for it! Let the dish cool completely, then transfer to freezer-safe containers. It’ll keep well for up to 2 months. For best texture, freeze the sauce separately from the cooked pasta if you can, but both together will work in a pinch.

Reheating

When reheating, warm your Creamy Mushroom Stroganoff Pasta gently on the stovetop over low heat, stirring often. If the sauce thickened too much in the fridge, add a splash of broth, water, or even milk to bring back its creamy goodness. The microwave works too—just use short intervals and stir between each one.

FAQs

Can I make Creamy Mushroom Stroganoff Pasta vegan?

Absolutely! Swap out the butter for olive oil, use a dairy-free sour cream and cream, and be sure to choose Worcestershire sauce or soy sauce that’s plant-based. The result remains wonderfully rich and comforting.

What kind of mushrooms work best?

You can use cremini, white button, portobello, or a combination for more complexity. Each mushroom variety brings its own flavor and texture, but all will taste delicious in Creamy Mushroom Stroganoff Pasta.

Can I prepare this gluten-free?

Definitely. Simply sub the flour for cornstarch or your favorite gluten-free thickener, and pick gluten-free pasta. You’ll still have all the luxurious texture and flavor you expect.

Do I have to use heavy cream?

Not at all! The sauce is creamy enough with sour cream, but heavy cream will give it extra silkiness. You can use all sour cream, or a dairy-free alternative, and it’ll still be delectable.

How can I add more protein?

For a protein boost, toss in cooked lentils, chickpeas, or tofu cubes at the end. If you’re not vegetarian, shredded rotisserie chicken or seared steak strips also work beautifully with Creamy Mushroom Stroganoff Pasta.

Final Thoughts

Creamy Mushroom Stroganoff Pasta is truly a hug in a bowl—every forkful warms you up from the inside out. I can’t wait for you to try this recipe and make it your own. Trust me, once you have a taste, you’ll want to keep this one on regular rotation!

Creamy Mushroom Stroganoff Pasta Recipe

★★★★★

4.7 from 16 reviews

Author: Sophie
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Indulge in a comforting and flavorful Creamy Mushroom Stroganoff Pasta that combines the rich creaminess of a stroganoff sauce with the earthy goodness of mushrooms. This vegetarian-friendly dish is a perfect balance of savory flavors and creamy texture, making it a satisfying meal for any occasion.

Instructions

Cook the Pasta – Boil salted water and cook pasta according to package instructions. Reserve ½ cup of pasta water before draining.
Sauté the Mushrooms – Heat butter or oil in a large pan over medium heat. Add sliced mushrooms and cook until browned, about 5-7 minutes. Remove the mushrooms from the pan and set aside.
Cook the Aromatics – In the same pan, add more butter if needed. Sauté onions until soft, then add garlic and cook for another 30 seconds.
Make the Sauce – Sprinkle flour over the onions and garlic, stirring to coat. Slowly pour in the vegetable broth while whisking to avoid lumps. Stir in Dijon mustard and Worcestershire sauce.
Simmer & Thicken – Let the sauce simmer for 5 minutes until it thickens. Add the cooked mushrooms back into the pan.
Stir in Sour Cream – Remove the pan from heat and mix in sour cream. If the sauce is too thick, add reserved pasta water to adjust consistency.
Combine & Serve – Toss the pasta into the sauce until fully coated. Garnish with fresh parsley and serve warm.

Notes

You can customize this dish by adding other vegetables like bell peppers or asparagus.
For a vegan version, use plant-based butter, sour cream, and cream alternatives.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Stovetop
Cuisine: International