Creamy vegan mushroom pasta
Comforting, quick and easy weeknight vegan dinner idea. Mushrooms make an amazing replacement for beef in this recipe. Enjoy this creamy vegan mushroom pasta on a cold winter night.
You won’t miss the meat at all in this rich, savory and comforting mushroom stroganoff recipe. Mushrooms make an amazing meat replacement when you cook them right.
They offer a chewy texture and they’re full of umami flavor that replicates the richness of meat.
Mushrooms offer a lot of health benefits as well. They are full of B vitamins, minerals and antioxidants, according to Healthline
Use either white button mushrooms or baby bella mushrooms in this recipe.
Wipe off the dirt with a damp paper towel. Don’t rinse mushrooms under the sink because this will make them slimy and too water dense.
I highly recommend you use vegan sour cream for this recipe, but you can also substitute for unsweetened and plain vegan yogurt.
My mom’s secret for stroganoff is topping with ¼ tsp of nutmeg at the very end.
Taste the sauce and make sure to add salt if it needs it.
Read the label of Worcestershire sauce to make sure it doesn’t have anchovies. A lot of the cheaper brands don’t have anchovies in it. I use the Kroger brand.
Top with fresh parsley and a little vegan parmesan cheese to send this recipe over the top.
Use any flat or spiral noodle that you can find. I’ve used rotini as well as ribbon, since wide egg noodles are made with eggs. You can also try it with large fettuccini noodles.
Make sure to add the flour to the broth before adding the broth in to the pan. This will dissolve the flour and ensure that you won’t get clumps.
- This also tastes really good if you add in some seitan for a more meaty texture and added protein. Just saute it with the mushrooms.
Try these recipes next
- White bean and kale winter soup
- Dairy free pesto pasta
- 1 pound package of noodles
- 2 TBL of vegan butter
- 1 small onion – diced
- 5 cloves of garlic – minced
- 1 pound of button or baby bella mushrooms
- 1.5 cups of vegan beef flavored broth
- 2 TBL of Worcestershire (check label that it doesn’t contain anchovies)
- 2 TBL of flour
- ¼ tsp of dried thyme
- ¾ cup of vegan sour cream (or unsweetened plain vegan yogurt)
- ¼ tsp of nutmeg
- Salt and pepper to taste
- Top with vegan parmesan or fresh parsley
- Cook your noodles while you prepare the mushroom sauce, then set aside.
- Heat a large saute pan on medium low heat and add 2 TBL of vegan butter
- Let the pan heat up for one minute
- Add the chopped onions and saute for one minute
- Add 1 pound of sliced mushrooms and the minced garlic and saute until mushrooms are cooked down. Should take about 5 minutes. Season with a pinch of salt
- Add 2 TBL of flour to 1.5 cups of vegan beef flavored broth. Stir until flour dissolves
- Once flour dissolves, add the broth and flour mixture to pan along with ¼ tsp of dried thyme and 2 TBL of Worcestershire sauce. Stir constantly until sauce thickens
- Once sauce is thick, add ¾ cup of vegan sour cream and mix it in well.
- Sprinkle in ¼ tsp of nutmeg
- Taste and add salt and pepper if needed
- Top with some vegan parmesan cheese and fresh parsley
- Serve over cooked noodles
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