Easy Mushroom Stroganoff Pasta

You know how sometimes you just crave something cozy, yet you’re standing in front of the pantry peering in like it’s a portal to anywhere but your kitchen? Yeah, me too. Enter: Easy Mushroom Stroganoff Pasta. It’s the warm little hug for chilly nights when you don’t want to think too hard about dinner. It’s got mushrooms, a creamy sauce, and pasta — like a culinary power trio! Trust me; you’re gonna want to try this.

Oh man, let me tell you, this recipe has saved my bacon (and more than a few dinners) plenty of times. My husband calls it “that one mushroom thing I like,” which in our house is high praise, by the way. Even the kiddos reluctantly scarf it down once they see my husband actually enjoying something with mushrooms. We’ve even had nights where we all gather ’round, piling big scoops of this onto our plates, usually with a side of chaotic conversation about everything under the sun. It sorta became a staple when we realized it’s way better than takeout, and the kids started asking, “Are we having the pasta with the mushrooms again?”

Why You’ll Love This Easy Mushroom Stroganoff Pasta

1. It’s basically a bowl of cozy.
2. Mess-up proof—seriously, you’d have to work hard to ruin this.
3. A one-pan kinda deal, which means fewer dishes. Hallelujah.
4. It’s surprisingly fast for how fancy it sounds.

How to Make It

Alright, let’s get cracking. Grab the biggest pan you’ve got, toss it on the stove, and preheat it — we’re talking mushroom paradise here. Chuck in some butter, and once it’s all melty and divine smelling, chuck in heaps of sliced ‘shrooms. Let them do their magic — a bit of browning, a bit of shrinking, you know the drill. Sprinkle a bit of salt to encourage the juiciness.

Next, throw in a handful of garlic, smell it for a sec (how good is that smell, though?), and then mix it around. Deglaze the whole thing with some white wine if you’re feeling fancy or just broth if you’re out of vino-like me half the time. A little bit of flour and broth goes in next to thick this luscious business up.

Bring in the sour cream and, ho baby, it’s literally becoming perfection right in your very own pan. Get that pasta in there, all saucy and cozy. It’s just comfort by the spoonful.

Ingredient Notes

– Mushrooms: If you use those sad button mushrooms, it’s okay. Just cook them until they’re golden heroes.
– Sour Cream: Offers the zingy creaminess life needs. Don’t skip it; once I did, and it was like the Varsity Team not showing up to play.
– Butter: That glorious velvety goodness adds so much flavor. Don’t ask me how, just trust!

**Recipe Steps:**

1. Heat a large pan and melt butter; sauté mushrooms until browned.
2. Add garlic; cook briefly until fragrant.
3. Stir in flour, then add broth or wine; bring to a simmer.
4. Fold in sour cream; incorporate cooked pasta.
5. Serve with an optional sprinkle of parsley.

What to Serve It With

Tips & Mistakes

Just let the mushrooms have their time to shine—don’t rush ‘em. Otherwise, it’s a soggy sauté and no one wants that.

Storage Tips

Look, if you actually have leftovers, first of all, congrats… store them in a container in the fridge. This stuff is shockingly great cold, possibly even straight from the fridge (morning pasta, anyone?). Just like that, breakfast is now a thing.

Variations and Substitutions

If you’re fresh out of sour cream, yogurt weirdly works. Don’t ask me about ratios, though; I just dump until it looks right. And, if you’re trying to skip the creaminess, I once left out sour cream and it wasn’t a disaster… just not as glorious.

Frequently Asked Questions

Easy Mushroom Stroganoff Pasta

This creamy and comforting mushroom stroganoff pasta is quick to make and perfect for a weeknight meal.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 12 oz fettuccine pasta
• ▢ 1 tbsp olive oil
• ▢ 8 oz cremini mushrooms sliced
• ▢ 1 medium yellow onion finely chopped
• ▢ 2 cloves garlic minced
• ▢ 1 cup vegetable broth
• ▢ 1 cup sour cream use dairy or vegan alternative
• ▢ 1 tbsp all-purpose flour
• ▢ 1 tsp paprika
• ▢ 0.5 tsp salt
• ▢ 0.25 tsp black pepper
• ▢ 1 tbsp fresh parsley chopped, for garnish

Instructions

Preparation Steps

• Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
• Heat olive oil in a large skillet over medium heat. Add chopped onions and sauté for 3-4 minutes until translucent.
• Add sliced mushrooms and cook for 6-8 minutes until they release their juices and start to brown.
• Stir in the minced garlic and cook for another 1 minute until fragrant.
• Sprinkle the flour over the mushroom mixture and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste.
• Gradually pour in the vegetable broth while stirring to create a sauce. Add paprika, salt, and pepper, then simmer for 5 minutes until the sauce thickens.
• Remove the skillet from heat and stir in the sour cream until smooth.
• Toss the cooked pasta with the mushroom stroganoff sauce. Garnish with chopped fresh parsley and serve warm.

Notes

This dish pairs well with a green salad or steamed vegetables for a complete meal.