Savor the Creamy Goodness of Vegan Mushroom Stroganoff with Pasta


Indulge in a comforting and satisfying meal with our Vegan Mushroom Stroganoff with Pasta, a delightful twist on the classic dish that’s both flavorful and nourishing. Made with tender mushrooms, aromatic herbs, and a creamy plant-based sauce, this recipe is sure to become a favorite in your kitchen. Whether you’re following a vegan lifestyle or simply looking to incorporate more plant-based meals into your diet, this dish is a perfect choice for any occasion.


  • 8 oz (225g) of your favorite pasta (such as fettuccine or penne)
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 16 oz (450g) mushrooms, sliced (choose your favorite variety)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper, to taste
  • 2 tablespoons all-purpose flour
  • 2 cups (480ml) vegetable broth
  • 1 cup (240ml) unsweetened plant-based milk (such as almond or oat)
  • 2 tablespoons nutritional yeast (optional, for added flavor)
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon lemon juice
  • Fresh parsley, chopped, for garnish


  1. Cook the pasta according to package instructions until al dente. Drain and set aside.
  2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until soft and translucent, about 5 minutes.
  3. Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 8-10 minutes.
  4. Stir in the dried thyme, dried rosemary, salt, and pepper, and cook for another 2 minutes to toast the herbs.
  5. Sprinkle the flour over the mushroom mixture and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
  6. Slowly pour in the vegetable broth and plant-based milk, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer and cook until the sauce thickens, about 5-7 minutes.
  7. Stir in the nutritional yeast (if using), soy sauce or tamari, and lemon juice. Taste and adjust seasoning as needed.
  8. Add the cooked pasta to the skillet and toss to coat evenly with the sauce. Cook for an additional 2-3 minutes to heat through.
  9. Serve the Vegan Mushroom Stroganoff with Pasta hot, garnished with chopped fresh parsley.

Nutritional Information:

  • Serving Size: 1 cup
  • Calories: 300
  • Total Fat: 8g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 400mg
  • Total Carbohydrates: 45g
  • Dietary Fiber: 6g
  • Sugars: 4g
  • Protein: 10g

Weight Watchers Points:

  • Each serving of this Vegan Mushroom Stroganoff with Pasta is approximately 7 SmartPoints on the Weight Watchers program. Adjustments can be made based on individual preferences and serving sizes.

Experience the rich and creamy flavors of our Vegan Mushroom Stroganoff with Pasta, a comforting dish that’s sure to please vegans and non-vegans alike!