Mushroom Stroganoff Pasta

A quick dinner for a busy night. Easy and tasty!

Mushroom Stroganoff Pasta


  • 13.25 ounce package multigrain corkscrew pasta shapes
  • ¼ cup extra virgin olive oil
  • 1 medium onion, peeled and diced
  • 8 ounces mushrooms, thinly sliced
  • 3 Tbsp all-purpose flour
  • 1 tsp dried thyme, crumbled
  • ½ tsp ground black pepper
  • 2 cups lower sodium vegetable broth (or chicken broth for non-veg’s)
  • 2 Tbsp dried parsley
  • 1 Tbsp vegan Worcestershire sauce
  • ¼ cup whole milk
  • ½ cup grated Parmesan cheese


Bring a large pot of water to boil, add the pasta and cook for time on package, drain.

Meanwhile heat a large skillet over medium heat, add the oil and onion, cook until tender, add the mushrooms and continue cooking until golden. Let come to a gentle simmer, thickening. Add the parsley and Worcestershire sauce, stirring in. Add the spices and flours, cook for a couple of minutes, stirring often. Add in the broth and stir to dissolve the flour. Turn to medium-low and add the milk and the Parmesan cheese.

Let the sauce gently bubble while the pasta cooks, add the hot cooked pasta and toss well. Serve immediately.

Serves 3 to 4.



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