The Best Vegan Pasta Recipe
This vegan mushroom stroganoff recipe is incredibly decadent and full of flavor. It is dairy-free yet super creamy thanks to coconut milk and vegan yogurt. It has all the flavors of classic stroganoff without the meat or dairy. Mushrooms are an excellent substitute for meat in this vegan recipe. The addition of fresh thyme makes this recipe so fragrant and comforting. This pasta recipe will be your new favorite. The exquisite creamy sauce tossed with farfalle will have you dreaming about the next time you can make this easy dinner recipe.
What is Stroganoff?
Beef Stroganoff is a dish that originated in Russia. It usually has tender beef sautéed with mushrooms and onions, slathered in a rich creamy sauce and served with noodles. It is a very popular dish worldwide because it is so comforting and filling. Some people omit the beef as I did but the creamy sauce is what really gives it the stroganoff touch. In classic beef stroganoff the sauce includes decadent sour cream. I have replicated the creamy texture with plain vegan yogurt in this vegan mushroom stroganoff recipe.
Ingredients for Vegan Mushroom Stroganoff
These ingredients are available year round and are easy to find. Some of the vegan ingredients like Vegan Worcestershire could be more difficult so you may order them from amazon. I have linked the brand I use in my amazon store. This is an affiliate link and I earn a small commission. Thanks for supporting my work.
- baby bella or white mushrooms
- olive oil
- garlic
- yellow onion
- vegan butter
- vegan worcestershire sauce
- unsweetened coconut milk
- salt
- pepper
- thyme
- plain vegan yogurt
- baby spinach
- farfalle pasta
- red pepper flakes
- flour
How to Make Vegan Mushroom Stroganoff
- Put on water to boil on the back burner for cooking the pasta. Once it is boiling, cook the pasta according to the package, drain and add 1 tbsp vegan butter to keep from sticking and reserve until the sauce is ready.
- In a large sauce pan heat the oil on medium. Add the mushrooms and cook for 5 minutes without stirring much so that the begin to brown. Move them to the side and add the garlic and onions plus 2 tbsp vegan butter and cook for 5 minutes stirring occasionally.
- Add vegan worcestershire, a sprinkle of salt and pepper and cook for 5 more minutes. The mushrooms will be well browned and the onions very fragrant. Add the thyme and 1 tbsp flour to make a quick roux. Stir well to combine.
- Then add the coconut milk and bring to a boil.
- Turn down to low and add spinach and stir well. The sauce will be thick and creamy. Add the yogurt last and stir well.
- Combine the cooked pasta with the rich sauce. Taste for salt and add if desired. Garnish with black and crushed pepper flakes.
More delicious Vegan Pasta Recipes
Vegan Mushroom Stroganoff
Ingredients
- 8 oz baby bella or white mushrooms sliced
- 1 tsp olive oil
- 2 cloves garlic chopped
- ½ yellow onion sliced
- 3 tbsp vegan butter
- 1 tbsp vegan worcestershire sauce
- 1 can unsweetened coconut milk
- ½ tsp salt
- pepper to taste
- 4-5 sprigs thyme
- 3 tbsp plain vegan yogurt
- 2 cups baby spinach
- 1 pound farfalle pasta
- red pepper flakes
- 1 tbsp flour
Instructions
- Put on water to boil on the back burner for cooking the pasta. Once it is boiling, cook the pasta according to the package, drain and add 1 tbsp vegan butter to keep from sticking and reserve until the sauce is ready.
- In a large sauce pan heat the oil on medium. Add the mushrooms and cook for 5 minutes without stirring much so that they begin to brown. Move them to the side and add the garlic and onions plus 2 tbsp vegan butter and cook for 5 minutes stirring occasionally.
- Add vegan worcestershire, a sprinkle of salt and pepper and cook for 5 more minutes. The mushrooms will be well browned and the onions very fragrant. Add the thyme and 1 tbsp flour to make a quick roux. Stir well to combine.
- Then add the coconut milk and bring to a boil.
- Turn down to low and add spinach and stir well. The sauce will be thick and creamy. Add the yogurt last and stir well.
- Combine the cooked pasta with the rich sauce. Taste for salt and add if desired. Garnish with black and crushed pepper flakes.
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