Introduction

This Vegetarian Stroganoff is a creamy and comforting dish that brings rich mushroom flavors to your table. Perfectly cooked penne pasta is tossed in a savory sauce made from baby bella mushrooms, herbs, and a touch of tangy sour cream. It’s a satisfying meal that’s easy to prepare and ideal for weeknight dinners.

A large silver pan filled with penne pasta coated in a creamy sauce, sprinkled with finely grated parmesan cheese on top. The pasta is mixed with small green herbs and bits of mushrooms, giving it a varied texture and light green and brown colors throughout. The pan rests on a white marbled surface with blurred bowls and a woman's wooden spoon in the background, adding a cozy kitchen feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz. uncooked penne pasta

2 Tbsp. olive oil

16 oz. baby bella mushrooms, sliced

1 small onion, diced

1 clove garlic, minced

1 tsp. dried thyme

½ tsp. salt

¼ tsp. pepper

2 Tbsp. flour

1 cup vegetable stock

1 Tbsp. vegan Worcestershire sauce

½ Tbsp. Dijon mustard

¼ cup sour cream

Flat leaf parsley, chopped (for garnish)

Shaved Parmesan cheese (optional)

Instructions

Step 1: Cook the penne pasta according to package directions until al dente. Drain and set aside.

Step 2: In a medium skillet, heat olive oil over medium heat. Add the sliced mushrooms and diced onion, cooking until tender and slightly browned, about 5 minutes, stirring occasionally.

Step 3: Add minced garlic, dried thyme, salt, and pepper to the skillet. Stir well to combine all ingredients evenly.

Step 4: Sprinkle the flour over the mushroom mixture and stir continuously until the flour is fully absorbed and no longer visible.

Step 5: Gradually stir in the vegetable stock, vegan Worcestershire sauce, and Dijon mustard. Bring the sauce to a simmer and cook until it thickens, about 5 minutes.

Step 6: Remove the skillet from heat and stir in the sour cream until smooth and creamy.

Step 7: Toss the cooked penne pasta in the sauce until well coated.

Step 8: Serve warm, garnished with chopped flat leaf parsley and shaved Parmesan cheese if desired.

Tips & Variations

For a vegan version, substitute the sour cream with a plant-based alternative and omit the Parmesan cheese or use a vegan cheese.

Try adding a splash of white wine to the sauce for added depth of flavor.

Use cremini or button mushrooms if baby bella mushrooms aren’t available.

If you prefer a thicker sauce, add a little more flour when cooking or reduce the vegetable stock slightly.

FAQs

Can I use other types of pasta?

Yes, you can use any pasta shape you like, such as fusilli, farfalle, or rigatoni. Just adjust the cooking time accordingly.

Is this dish gluten-free?

Not as written, since it uses flour and regular pasta. To make it gluten-free, use gluten-free pasta and a gluten-free flour alternative like cornstarch or rice flour.