Captivating Introduction
Close your eyes and picture a steaming bowl of Mushroom Stroganoff Pasta: the air fills with the warm, earthy scent of sautéed mushrooms and shallots, tangy sour cream loosening into silky ribbons that cling to every strand of fettuccine. Each bite gives you a plush, velvety mouthfeel, punctuated by the gentle chew of mushrooms and the bright, herbaceous lift of parsley. It’s comfort food that feels sophisticated — a hug in a bowl with a touch of restaurant polish.
This dish is perfect for chilly weeknights when you want something quick and satisfying, for laid-back dinner parties where guests linger over conversation, or for solo slow evenings when you crave something restorative. If you love creamy mushroom pastas, you might also enjoy this Creamy mushroom pasta guide that explores similar textures and techniques.
At a glance
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Difficulty Level: Easy / Weeknight-friendly
Nutrition Highlights
The nutrition estimates below are per serving (recipe yields approximately 4 servings). These values are calculated from common ingredient nutrition averages (USDA FoodData Central) and are intended as estimates — actual values will vary with specific brands and substitutions.
- Calories: ~413 kcal per serving
- Protein: ~11 g per serving
- Carbohydrates: ~50 g per serving
- Fat: ~20 g per serving
- Fiber: ~2.5 g per serving
- Sodium: ~440 mg per serving (varies widely with broth and soy sauce choice)
Note: For authoritative guidance on portion sizes and nutritional recommendations, resources such as the USDA FoodData Central, the CDC, and the Mayo Clinic are excellent places to verify ingredient-specific values.
Why You’ll Love It
This Mushroom Stroganoff Pasta delivers on multiple fronts: deeply savory umami from browned mushrooms, creamy tang from sour cream, and the satisfying comfort of pasta. It’s an ideal crowd-pleaser — elegant enough for guests yet simple enough for everyday cooking. The recipe is adaptable for those watching calories or animal products, and it’s perfect during mushroom season when caps are at their most fragrant. Serve it for cozy dinners, small gatherings, or any time you want fast, soulful food.
Cooking Directions
Ingredients:
- 8 oz pasta (fettuccine or egg noodles)
- 2 cups mushrooms (sliced) — about 140 g
- 1 medium onion (chopped) — about 1 cup
- 2 cloves garlic (minced)
- 1 cup sour cream
- 2 tablespoons olive oil
- 1 cup vegetable broth
- 1 tablespoon soy sauce
- Salt and pepper to taste
- Chopped parsley for garnish
Optional ingredients and substitutions:
- Use Greek yogurt or crème fraîche in place of sour cream for tangier or higher-protein options.
- Swap olive oil for butter for a richer flavor.
- Replace soy sauce with tamari (gluten-free) or reduced-sodium soy sauce to control salt.
- Add a splash of white wine when deglazing for extra brightness.
- For added protein, stir in cooked chickpeas or sliced grilled chicken.
Step-by-step instructions:
- Cook the pasta according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the onion and sauté until translucent, about 4–5 minutes.
- Add the garlic and mushrooms; cook until the mushrooms are browned and tender, about 6–8 minutes. Avoid crowding the pan so the mushrooms brown rather than steam.
- Stir in the vegetable broth and soy sauce, and simmer for 5–7 minutes, allowing the liquid to reduce slightly.
- Reduce the heat to low and stir in the sour cream until well combined. Do not boil after adding sour cream to prevent curdling.
- Season with salt and pepper to taste. Remember that soy sauce and broth add sodium, so taste before adding more salt.
- Toss the cooked pasta with the mushroom sauce and serve hot, garnished with chopped parsley.
Practical tips:
- Dry pasta cooks faster than fresh; check doneness a minute early for perfect al dente.
- If the sauce seems too thick, loosen it with a splash of reserved pasta water or additional broth.
- To keep the sour cream from breaking, temper it by stirring a few tablespoons of hot broth into the sour cream before adding to the pan.
- For deeper flavor, let mushrooms brown undisturbed for a couple of minutes before stirring.
(For inspiration where oyster mushrooms are the star, see this oyster mushroom variation guide.)
Best Pairings
- Simple sides: a crisp green salad dressed with lemon vinaigrette or roasted garlic green beans.
- Bread: crusty baguette or garlic toast to mop up the sauce.
- Wine/Drink: a medium-bodied white like Chardonnay or a light red such as Pinot Noir; for non-alcoholic, try sparkling water with lemon.
- Add-ons: roasted cherry tomatoes, sautéed spinach, or a sprinkle of grated Parmesan (or nutritional yeast for a dairy-free finish).
- Serve plain as a comforting main, or alongside grilled vegetables and a cup of warm broth for a fuller spread.
Storage Instructions
- Room temperature: Do not leave perishable cooked pasta at room temperature for more than 2 hours.
- Refrigeration: Store in an airtight container for up to 3–4 days. Reheat gently in a skillet with a splash of broth to restore creaminess.
- Freezer: You can freeze the dish for up to 2 months, but texture may change (sour cream can separate). To freeze, cool completely, portion into freezer-safe containers, and reheat slowly from frozen, stirring frequently. For best quality, consider freezing the mushrooms and broth separately from the pasta, then combine when reheating.
Chef’s Advice
- Mushroom selection: Cremini, shiitake, or a mixed wild mushroom blend provide deeper flavor than plain white button mushrooms.
- Browning is everything: get good color on the mushrooms — it’s where much of the dish’s flavor lives. Use medium-high heat and don’t overcrowd the pan.
- Control creaminess: for a silkier sauce, finish with a tablespoon of butter or a small splash of heavy cream. For lighter versions, use low-fat Greek yogurt but add it off the heat.
- Taste as you go: because broths and soy sauces vary in salt, seasoning at the end ensures balance.
Creative Twists
- Vegan Stroganoff: Replace sour cream with full-fat coconut cream or cashew cream, and swap soy sauce for tamari. Add smoked paprika for depth.
- Gluten-free option: Use a gluten-free pasta and tamari instead of regular soy sauce.
- Mushroom & Spinach Stroganoff: Stir in a couple of handfuls of baby spinach at the end until just wilted for extra greens.
- Protein boost: Fold in cooked lentils or white beans for a plant-based protein lift.
- Herb-forward: Finish with chopped tarragon or chives for a fresher, brighter profile.
Recipe Q&A
Q: Can I make this ahead?
A: Yes — prepare the sauce and pasta separately, refrigerate up to 3 days, and combine when reheating.
Q: My sauce split when I added the sour cream. How do I fix it?
A: Remove from direct heat and whisk in a small splash of warm broth or use an immersion blender to smooth it out. Next time, temper the sour cream first.
Q: What’s the best mushroom to use?
A: Cremini or shiitake give richer flavor than white buttons; for a woodsy profile, use mixed wild mushrooms.
Q: How do I make it lighter?
A: Use low-fat Greek yogurt in place of sour cream and reduce olive oil to 1 tablespoon.
Q: Can I double the recipe?
A: Yes — double ingredients and use a larger skillet or work in batches to ensure mushrooms brown properly.
Conclusion
This Mushroom Stroganoff Pasta is a quick, comforting, and versatile recipe that shines whether you’re cooking for family, feeding friends, or treating yourself to a cozy solo dinner. Try the base as written, then play with the creative twists to make it your own — and share your results so this recipe can become part of your kitchen rotation. For more inspiration, see this creamy mushroom version from Supper With Michelle, and for a different vegetarian take check out the Mushroom Stroganoff (Vegetarian Version) at Vikalinka.
Print
Mushroom Stroganoff Pasta
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick and comforting Mushroom Stroganoff Pasta featuring creamy sour cream, sautéed mushrooms, and fettuccine, perfect for cozy dinners.
Ingredients
- 8 oz fettuccine or egg noodles
- 2 cups mushrooms (sliced)
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 1 cup sour cream
- 2 tablespoons olive oil
- 1 cup vegetable broth
- 1 tablespoon soy sauce
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Cook the pasta according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the onion and sauté until translucent, about 4–5 minutes.
- Add the garlic and mushrooms; cook until the mushrooms are browned and tender, about 6–8 minutes.
- Stir in the vegetable broth and soy sauce, and simmer for 5–7 minutes.
- Reduce the heat to low and stir in the sour cream until well combined.
- Season with salt and pepper to taste.
- Toss the cooked pasta with the mushroom sauce and serve hot, garnished with chopped parsley.
Notes
For additional protein, consider adding cooked chickpeas or grilled chicken. Use Greek yogurt or crème fraîche instead of sour cream for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 413
- Sugar: 2g
- Sodium: 440mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2.5g
- Protein: 11g
- Cholesterol: 30mg
