Why You’ll Love This Vegan Mushroom Stroganoff Pasta

• It’s unbelievably creamy without any dairy. Seriously, the sauce is so rich and velvety, you might not believe it’s vegan. We achieve this through a combination of soaked cashews and a touch of Dijon mustard, which creates an emulsion that’s just dreamy.
• The mushroom flavor is deep and robust. By using a mix of mushroom varieties and taking the time to sauté them properly, we develop a ton of umami that forms the incredible base of the sauce. It’s savory, earthy, and utterly satisfying.
• It’s surprisingly quick and straightforward. While it tastes like it simmered for hours, this dish comes together in about 30 minutes. Most of the work is just letting the mushrooms do their thing in the pan while you boil the pasta.
• It’s a fantastic crowd-pleaser. Whether you’re cooking for vegans, vegetarians, or just curious omnivores, this pasta is a guaranteed hit. It’s familiar enough to feel comforting but unique enough to be exciting.

Ingredients & Tools

• 400 g pasta of choice (wide ribbon noodles like pappardelle or fettuccine are ideal)
• 600 g mixed mushrooms (cremini, shiitake, and oyster work wonderfully), sliced
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 120 ml dry white wine (or substitute with vegetable broth)
• 250 ml vegetable broth
• 2 tbsp tamari or soy sauce
• 1 tbsp Dijon mustard
• 2 tsp smoked paprika
• 150 g raw cashews, soaked in hot water for at least 15 minutes
• 3 tbsp nutritional yeast
• Juice of ½ a lemon
• Small handful fresh parsley, chopped, for serving
• To taste salt and freshly ground black pepper
• 2-3 tbsp olive oil or vegan butter

Tools: A large, high-sided skillet or Dutch oven, a blender, and a large pot for pasta.

The key here is the mushroom mix—using different types gives you a more complex flavor and varied texture. And don’t skip soaking the cashews! It’s what ensures your sauce becomes perfectly smooth and not gritty.

Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes

Before You Start: Tips & Ingredient Notes

• Soak those cashews properly. If you have time, soak them in cold water for a few hours. If you’re in a rush, pouring boiling water over them and letting them sit for 15-20 minutes while you prep everything else works perfectly.
• Don’t crowd the mushrooms. This is the golden rule! If you dump all the mushrooms into the pan at once, they’ll steam and become soggy. Cook them in batches if your pan isn’t huge to get that beautiful, caramelized sear.
• What if I don’t have a high-powered blender? No worries! Just soak the cashews a bit longer, and blend the sauce components for a full minute or two to ensure it’s super smooth. A little patience goes a long way.
• White wine vs. broth. The wine adds a lovely acidity that brightens the rich sauce, but using extra broth is absolutely fine. The dish will still be delicious—just a touch richer and deeper.
• Pasta shape matters. While any pasta works, wider, flatter noodles like pappardelle or fettuccine are fantastic because they hold onto the creamy sauce so well. Ribbed pasta like rigatoni is another great option.

How to Make Vegan Mushroom Stroganoff Pasta

Serving Suggestions

Complementary Dishes

• A simple arugula salad with a lemon vinaigrette — The peppery bite of arugula and the sharp acidity of the dressing cut through the richness of the pasta perfectly, balancing the meal.
• Garlicky sautéed greens like kale or spinach — This adds another vegetable element and a lovely textural contrast, plus it’s an easy way to get more greens on the plate.
• Crusty, warmed bread — Absolutely essential for mopping up every last bit of that delicious, creamy sauce from the bowl. No drop left behind!

Drinks

• A crisp, unoaked Chardonnay or Sauvignon Blanc — If you’re enjoying the wine version, a glass of the same wine you cooked with is a perfect match. The acidity complements the sauce beautifully.
• A light-bodied, malty beer like a Vienna Lager — The toasty notes in the beer harmonize with the earthy mushrooms without overpowering the dish.
• Sparkling water with a twist of lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing against the creamy, savory pasta.

Something Sweet

• Dark chocolate almond clusters — A few pieces of something dark and slightly bitter after this rich meal feels just right, and it’s wonderfully simple.
• Lemon sorbet — The ultimate palate cleanser. Its bright, sharp flavor is a fantastic contrast and leaves you feeling refreshed.
• Vegan berry crumble — If you want to go all out, the sweet-tart berries and crunchy oat topping make for a wonderfully cozy dessert pairing.

Top Mistakes to Avoid

• Mistake: Skipping the mushroom browning step. This is where most of the flavor comes from! Steamed, pale mushrooms will result in a much flatter-tasting sauce. Patience here is key.
• Mistake: Not reserving pasta water. That starchy water is your secret weapon for creating a silky, restaurant-quality sauce that clings to the pasta. Without it, you might end up with a sauce that’s a bit too thick or gloppy.
• Mistake: Overcooking the pasta before adding it to the sauce. Remember, it will continue to cook a little in the hot sauce. If you cook it to soft in the water, it can become mushy by the end.
• Mistake: Forgetting the acid at the end. The lemon juice is not just a garnish—it’s a crucial flavor component that balances the richness. Without it, the dish can taste a little one-dimensional.

Expert Tips

• Tip: Use the mushroom stems for stock. If you’re using shiitakes, don’t throw away the tough stems! Toss them in a freezer bag, and when you have a good collection, use them to make a super-flavorful homemade vegetable broth.
• Tip: Add a splash of pickle brine. Sounds weird, I know, but if you have some brine from a jar of dill pickles, adding a teaspoon at the end can mimic the tangy depth that sour cream traditionally provides.
• Tip: Make it ahead for flavors to meld. This pasta is great fresh, but it’s also fantastic as leftovers. The flavors deepen and meld together beautifully overnight, making it a perfect next-day lunch.
• Tip: Boost the umami even more. For an extra layer of savory depth, add a teaspoon of miso paste to the blender when you make the cashew sauce. It adds an incredible background note.

FAQs

Can I make this nut-free?
Absolutely! The best substitute for the cashews is raw, shelled sunflower seeds. Soak them the same way you would the cashews, and blend until smooth. The flavor is slightly earthier but still creates a wonderfully creamy sauce. Another great option is to use a cup of canned white beans (cannellini or navy), rinsed and drained, blended with the broth. The texture will be a bit different, but still delicious and creamy.

How long do leftovers keep?
Stored in an airtight container in the refrigerator, leftovers will keep for 3-4 days. The sauce will thicken up considerably, so when reheating, do it gently on the stovetop over low heat, adding a splash of vegetable broth or water to loosen it back up. I don’t recommend freezing this one, as the creamy sauce can separate and become grainy upon thawing.

What other vegetables can I add?
This recipe is very flexible! Thinly sliced leeks are a wonderful addition with the onions. You could also stir in a couple of handfuls of fresh spinach or chopped kale during the last minute of cooking, just until wilted. For a pop of color and sweetness, some thawed frozen peas stirred in at the end are lovely.

My sauce is too thin. How can I thicken it?
If your sauce hasn’t thickened to your liking, let it simmer for a few more minutes uncovered—the excess liquid will evaporate. If you’re still in a rush, you can make a quick slurry by mixing a teaspoon of cornstarch with a tablespoon of cold water, then stirring it into the simmering sauce. It should thicken up within a minute.

Can I use a different type of mushroom?
Of course! While a mix is ideal for complexity, you can absolutely use just one type. Cremini (baby bella) mushrooms are a great all-purpose choice. If you want to get fancy, king oyster mushrooms sliced lengthwise have a fantastic, almost scallop-like texture. Even standard white button mushrooms will work in a pinch, though their flavor is more mild.