Oh, creamy pasta dishes just have a way of making everything feel right in the world, don’t you think? There’s something so comforting about twirling a fork through rich, velvety sauces, and this mushroom stroganoff pasta is no exception. It’s got that perfect blend of earthy mushrooms and creamy goodness that just dances on your taste buds. I remember the first time I made this dish for my family; the smell of sautéing garlic and onions filled the kitchen, and everyone came running, asking what was cooking! It’s a meal that’s not just filling; it brings people together around the table. Trust me, once you try this recipe, it’ll become one of your go-to comfort foods, perfect for any night of the week!
Ingredients for Mushroom Stroganoff Pasta
Gathering the right ingredients is key to making this mushroom stroganoff pasta sing! Here’s what you’ll need:
- 8 ounces pasta: Any type you love works great—fettuccine, penne, or even gluten-free!
- 2 cups mushrooms: Freshly sliced—cremini or button mushrooms add lovely flavor.
- 1 onion: Chopped finely to bring that sweet depth to the sauce.
- 2 cloves garlic: Minced for that aromatic kick.
- 1 cup vegetable broth: This adds richness; homemade or store-bought is perfect.
- 1 cup sour cream: For that creamy texture—don’t skimp on this!
- 2 tablespoons olive oil: To sauté everything to perfection.
- 1 tablespoon soy sauce: A splash for umami goodness.
- Salt and pepper: To taste, because seasoning is everything!
How to Prepare Mushroom Stroganoff Pasta
Alright, let’s dive into making this delicious mushroom stroganoff pasta! It’s super easy, and I promise you’ll love how it all comes together.
- First, cook your pasta according to the package instructions until it’s al dente. Don’t forget to reserve a bit of pasta water—this can come in handy later!
- While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the chopped onion and minced garlic. Sauté for about 3-4 minutes until they’re soft and fragrant.
- Next, toss in those sliced mushrooms. Stir them well, and let them cook for about 5-7 minutes until they’re browned and tender.
- Now, pour in the vegetable broth and soy sauce. Let everything simmer together for about 5 minutes, allowing those flavors to meld beautifully.
- Once the broth has reduced a little, stir in the sour cream, mixing it until the sauce is creamy and luscious.
- Finally, combine your cooked pasta with the sauce, adding a splash of the reserved pasta water if needed to achieve your desired consistency. Give it all a good toss, and season with salt and pepper to taste.
- Serve hot and enjoy the warm, comforting goodness!
Why You’ll Love This Recipe
- Quick and easy to prepare—ready in just 25 minutes!
- Perfectly creamy and rich, with a delightful mushroom flavor.
- Comfort food that brings the family together.
- Versatile; you can use any pasta and add your favorite veggies.
- Vegetarian-friendly, satisfying, and oh-so-delicious!
Tips for Success
To make your mushroom stroganoff pasta truly shine, here are some of my favorite tips! First off, don’t skimp on the sautéing time; browning the mushrooms adds a ton of flavor, so let them get nice and golden. If you’re looking to add a bit more richness, try stirring in a splash of white wine before adding the broth—yum! For a vegan twist, simply swap out the sour cream for a plant-based alternative like cashew cream or coconut yogurt. And don’t forget to taste as you go! Adjust the seasoning with salt and pepper until it’s just right. You’ve got this!
Nutritional Information
Now, let’s talk numbers! This mushroom stroganoff pasta is not only delicious but also relatively balanced. Each serving (about one plate) has approximately 350 calories, 10g of fat, and 12g of protein. You’ll also get around 50g of carbohydrates and 4g of fiber, making it a satisfying meal. Keep in mind, these values are estimates and can vary based on specific ingredients used, but it’s a tasty dish you can feel good about!
FAQ Section
Can I use other types of mushrooms? Absolutely! While I love using cremini or button mushrooms, you can experiment with portobello or shiitake for a deeper flavor. Just remember to slice them evenly for even cooking!
What can I substitute for sour cream? If you’re looking for a dairy-free option, try using cashew cream or a plant-based yogurt. They both work wonderfully in this mushroom stroganoff pasta!
How do I store leftovers? Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, just warm it gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce.
Can I freeze this dish? While I recommend enjoying it fresh, you can freeze the sauce separately from the pasta. Just make sure to store it in a freezer-safe container for up to a month. When ready to enjoy, thaw and reheat!
Serving Suggestions
This mushroom stroganoff pasta pairs beautifully with a fresh side salad or some roasted vegetables to balance the creaminess. You could also serve it alongside a crusty piece of garlic bread for some extra indulgence. If you’re feeling fancy, a sprinkle of fresh parsley or chives on top adds a lovely pop of color and flavor. Enjoy this comforting dish with your favorite wine for the perfect cozy meal!
Storage & Reheating Instructions
Storing leftovers of your mushroom stroganoff pasta is super simple! Just transfer any unused portions to an airtight container and pop it in the fridge. It’ll stay fresh for about 3 days. If you want to keep it for longer, you can freeze the sauce separately from the pasta. Make sure to use a freezer-safe container and it should last for up to a month. When you’re ready to enjoy it again, thaw the sauce overnight in the fridge. To reheat, gently warm it in a skillet over low heat, adding a splash of vegetable broth or water to loosen the sauce if needed. Stir well and you’re good to go!
Mushroom Stroganoff Pasta: 6 Comforting Delights Await
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This mushroom stroganoff pasta is a creamy and flavorful dish that combines mushrooms and pasta in a rich sauce.
Ingredients
- 8 ounces pasta
- 2 cups mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1 cup sour cream
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- Salt to taste
- Pepper to taste
Instructions
- Cook pasta according to package instructions.
- In a skillet, heat olive oil over medium heat.
- Add onions and garlic, sauté until soft.
- Add mushrooms, sauté until browned.
- Pour in vegetable broth and soy sauce, simmer for 5 minutes.
- Stir in sour cream, mix well.
- Combine sauce with cooked pasta.
- Season with salt and pepper.
- Serve hot.
Notes
- You can use any type of pasta.
- For a vegan version, substitute sour cream with vegan alternatives.
- Feel free to add vegetables like peas or spinach.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: European
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 20mg
Keywords: mushroom stroganoff pasta
