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.