Rich and Creamy Mushroom Pasta Stroganoff
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 3 cups sliced mushrooms (button or cremini)
- 1/2 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1/4 cup white flour
- 2 cups vegetable broth
- 1 cup unsweetened plant-based milk (e.g., almond, oat, or soy)
- 1 tablespoon soy sauce
- 12 oz pasta (fettuccine or any preferred shape)
- Fresh parsley, chopped, for garnish
- Salt and pepper to taste
Directions:
1. Cook the pasta according to package instructions. Reserve 1/2 cup of pasta water and drain the rest.
2. Heat olive oil in a large skillet over medium heat. Sauté the onion and garlic until softened, about 5 minutes.
3. Add the mushrooms and cook until they release their moisture and begin to brown, about 8 minutes.
4. Stir in the smoked paprika and thyme, cooking for 1 minute to enhance the flavors.
5. Sprinkle the flour over the mushrooms, stirring to coat evenly. Slowly add the vegetable broth while stirring to prevent lumps.
6. Pour in the plant-based milk and soy sauce, stirring until the sauce thickens, about 3–4 minutes. Adjust seasoning with salt and pepper.
7. Toss the cooked pasta in the sauce, adding reserved pasta water if needed for consistency.
8. Garnish with fresh parsley and serve warm.
Recipe Information: 10 mins prep | 25 mins cooking | 35 mins total | 340 calories | Serves 4