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Mushroom Stroganoff with Gluten-Free Pasta

Easy Mushroom Stroganoff with Gluten-Free Pasta That Wows

This Mushroom Stroganoff with Gluten-Free Pasta combines earthy mushrooms and creamy sauce for a comforting, gluten-free meal that delights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mushroom Stroganoff
  • 8 oz Cremini or Button Mushrooms fresh, sliced
  • 1 Yellow Onion finely chopped
  • 2 cloves Garlic minced
  • 2 cups Vegetable Broth low-sodium
  • 1 cup Sour Cream or Dairy-Free Alternative
  • 1 tbsp Dijon Mustard
  • 2 tbsp Olive Oil or Vegan Butter
  • 1 tbsp Fresh Thyme or Parsley chopped
  • to taste Salt & Black Pepper
For the Gluten-Free Pasta
  • 8 oz Gluten-Free Pasta like penne or fettuccine
  • to taste Salted Water
Optional Topping
  • 2 tbsp Chopped Chives or Green Onions
  • to taste Grated Parmesan or Vegan Cheese

Equipment

  • large pot
  • Colander
  • Skillet
  • whisk

Method
 

For the Gluten-Free Pasta
  1. Bring a large pot of salted water to a rolling boil over high heat. Add gluten-free pasta and cook until al dente, about 8–10 minutes, stirring occasionally.
  2. Scoop out ¼ cup of hot pasta water, then drain pasta in a colander. Keep pasta warm while you prepare the stroganoff sauce.
For the Stroganoff
  1. Warm olive oil (or vegan butter) in a broad skillet over medium heat until fragrant and shimmering, about 1 minute.
  2. Add finely chopped onion to the skillet; cook over medium heat until translucent and tender, about 3 minutes, stirring often.
  3. Stir in minced garlic and cook for 30 seconds until aromatic, being careful not to let it burn.
  4. Add sliced mushrooms and sauté until they release moisture and turn golden brown, about 5–6 minutes.
  5. Pour in vegetable broth, scraping up any flavorful brown bits from the pan. Simmer for 2 minutes until the sauce slightly reduces.
  6. Lower heat; whisk in sour cream (or dairy-free alternative) and Dijon mustard. Warm gently until the sauce is smooth and creamy, about 2 minutes without boiling.
  7. Season sauce with salt and pepper to taste. Add pasta and reserved water; toss gently until noodles are fully coated.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 12gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 600mgPotassium: 450mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 40mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze for longer storage in a freezer-safe container for up to 3 months. Reheat gently, adding a splash of vegetable broth or reserved pasta water to restore creaminess.

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