Creamy Mushroom Stroganoff Pasta (Printable)

Rich vegetarian stroganoff with mushrooms, miso, and creamy sauce. Comfort food ready in 40 minutes.

# Ingredient list:

→ Pasta

01 - 12 oz fettuccine or wide egg noodles
02 - Salt for boiling water

→ Mushrooms and Vegetables

03 - 1 lb mixed mushrooms (cremini, shiitake, or button), sliced
04 - 1 medium yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 tablespoons olive oil
07 - 1 tablespoon unsalted butter

→ Sauce

08 - 1 tablespoon white miso paste
09 - 1 tablespoon soy sauce
10 - 1 teaspoon Dijon mustard
11 - 2/3 cup vegetable broth
12 - 3/4 cup plus 2 tablespoons sour cream or crème fraîche
13 - 1 teaspoon smoked paprika
14 - 1/2 teaspoon black pepper
15 - Salt to taste

→ Garnish

16 - 2 tablespoons fresh parsley, chopped
17 - Freshly ground black pepper for serving

# Step-by-Step Guide:

01 - Cook pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
02 - While pasta cooks, heat olive oil and butter in a large skillet over medium-high heat. Add onions and sauté for 3-4 minutes until translucent.
03 - Add garlic and cook for 1 minute, then stir in mushrooms. Sauté for 7-8 minutes, stirring occasionally, until mushrooms are browned and have released their moisture.
04 - Lower heat to medium. Stir in miso paste, soy sauce, and Dijon mustard, mixing well to coat the mushrooms.
05 - Pour in vegetable broth and smoked paprika, scraping up any browned bits from the skillet. Simmer for 2-3 minutes.
06 - Reduce heat to low. Add sour cream and stir gently until the sauce is smooth and creamy. Do not boil.
07 - Toss the cooked pasta into the skillet, adding reserved pasta water as needed for a silky sauce. Season with black pepper and salt to taste.
08 - Serve immediately, garnished with fresh parsley and extra black pepper.

# Expert Advice:

01 -
  • The miso and soy sauce create an umami depth that makes you forget there's no meat in sight.
  • It comes together in 40 minutes flat, so weeknight dinners feel less chaotic.
  • Creamy without being heavy, and the flavors balance between tangy, earthy, and rich in ways that feel more sophisticated than it should.
02 -
  • Keep the heat low once sour cream goes in or you'll end up with a broken, curdled sauce that no amount of stirring can fix, which I learned the hard way once.
  • That reserved pasta water is genuinely magic for creating a silky, cohesive sauce instead of something that looks separated and sad.
03 -
  • Slice your mushrooms thicker than you think you need to, because they shrink considerably as they release moisture and brown.
  • Reserve that pasta water before you drain the pasta, and keep a mug nearby so you can add it gradually instead of all at once, which gives you better control over the sauce consistency.
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