Vegan Mushroom Stroganoff with Fusilli

If you’re craving a rich, comforting, and creamy pasta dish that’s completely plant-based, look no further than this Vegan Mushroom Stroganoff with Fusilli. This recipe marries tender fusilli pasta with a luscious mushroom sauce, infused with garlic, onion, and the perfect blend of herbs and spices. The coconut milk base adds a silky texture that makes this stroganoff irresistibly creamy without any dairy. It’s a satisfying, wholesome meal that’s easy to whip up on any weeknight but elegant enough to serve to guests. Plus, it’s packed with umami flavors that mushroom lovers will adore.

Why It’s My Go-To

This Vegan Mushroom Stroganoff with Fusilli has earned a permanent spot in my recipe rotation for several reasons. First, it’s incredibly simple to prepare—all ingredients are straightforward and affordable, making it accessible for busy days or beginner cooks. Second, it’s a crowd-pleaser; the creamy sauce pairs beautifully with fusilli’s twirly shape, capturing every bit of flavor. Third, it’s versatile and adaptable—you can easily swap out mushrooms or add other veggies if you like. Lastly, it’s a great way to enjoy a rich, indulgent meal that’s entirely plant-based but never feels like you’re missing out on anything.

Shopping List

• 8 oz fusilli pasta
• 2 cups mushrooms, sliced (cremini or button mushrooms work well)
• 1 onion, diced
• 3 cloves garlic, minced
• 1 cup vegetable broth
• 1 cup canned coconut milk (full fat for creaminess)
• 2 tbsp olive oil
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp dried thyme
• 1 tsp paprika (smoked paprika adds a nice depth)
• Salt and pepper to taste
• Fresh parsley for garnish

Tools of the Trade

• Large pot – for boiling the fusilli pasta
• Large skillet or sauté pan – to cook the mushroom sauce
• Knife and cutting board – for prepping vegetables
• Wooden spoon or silicone spatula – for stirring the sauce
• Measuring cups and spoons – for accuracy
• Colander – to drain the pasta

Directions: Vegan Mushroom Stroganoff with Fusilli

Step 1: Cook the Fusilli Pasta

Bring a large pot of salted water to a boil. Add the fusilli and cook according to package instructions until al dente, usually about 8–10 minutes. Drain the pasta, reserving about ½ cup of pasta water, and set aside.

Step 2: Sauté Onions and Garlic

In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3–4 minutes until they become translucent. Stir in the minced garlic and cook for another 1 minute, until fragrant.

Step 3: Cook the Mushrooms

Add the sliced mushrooms to the skillet. Cook for 7–8 minutes, stirring occasionally, until the mushrooms release their moisture and become golden brown. This step develops deep umami flavor, so don’t rush it!

Step 4: Build the Stroganoff Sauce

Sprinkle the dried thyme and paprika over the mushrooms, stirring to coat evenly. Pour in the vegetable broth and soy sauce. Let it simmer for 5 minutes, allowing the sauce to reduce slightly and the flavors to meld.

Step 5: Add Coconut Milk and Simmer

Reduce the heat to low and stir in the coconut milk. Let the sauce gently simmer for another 5 minutes, stirring occasionally, until it thickens to a creamy consistency. Season with salt and pepper to taste.

Step 6: Combine Pasta and Sauce

Add the cooked fusilli to the skillet with the sauce. Toss everything together, adding a splash of reserved pasta water if needed to loosen the sauce. Cook for 1–2 minutes more so the pasta soaks up the sauce.

Step 7: Garnish and Serve

Remove from heat and sprinkle with freshly chopped parsley. Serve immediately, perhaps alongside a crisp green salad or your favorite crusty bread.

Smart Substitutions

• Mushrooms: Try cremini, shiitake, or portobello for varied textures and flavors.
• Coconut Milk: For a lighter option, use cashew cream or oat milk, but coconut milk provides the best creaminess.
• Fusilli Pasta: Penne, rotini, or farfalle can be used if you don’t have fusilli on hand.
• Soy Sauce: Tamari is a great gluten-free alternative; coconut aminos can be used for a lower sodium option.
• Herbs and Spices: Fresh thyme can replace dried thyme if available; add a pinch of nutmeg for warmth.

Author’s Commentary

This version of mushroom stroganoff is one of my favorite plant-based comfort meals because it’s so indulgent without dairy or heavy cream. The coconut milk gives it that velvety texture I crave, and the soy sauce adds a savory depth that really rounds out the mushrooms’ earthiness. I often find myself pairing it with other mushroom-forward dishes like the Creamy Spinach Mushroom Fettuccine or layering flavors in a baked casserole such as the Spinach Mushroom Alfredo Lasagna for a cozy weekend feast.

One trick I learned is to not overcrowd the pan when cooking mushrooms; this helps them brown nicely instead of steaming. Also, reserving some pasta water is key to adjusting the sauce consistency without thinning out the flavor. This dish is wonderful for anyone looking to enjoy a hearty, creamy pasta meal that’s fully plant-based but doesn’t compromise on richness or taste.

Meal Prep & Storage Notes

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stove or in the microwave, adding a splash of vegetable broth or coconut milk if the sauce has thickened too much.
• This recipe can be doubled easily for meal prepping lunches or dinners for the week.
• The sauce also freezes well; just thaw overnight in the fridge before reheating.

Questions People Ask

Can I use other types of pasta for this stroganoff?

Absolutely! While fusilli’s curly shape holds the sauce beautifully, penne, rotini, or even tagliatelle are wonderful substitutes. Just cook according to package directions for al dente texture.

Is coconut milk necessary, or can I use a different milk alternative?

Coconut milk gives the stroganoff its signature creamy texture without dairy, but you can substitute with cashew cream or oat milk if you prefer a lighter or less coconutty flavor. Just keep in mind the sauce may be less rich.

How do I make this recipe nut-free?

This recipe is already nut-free since it uses coconut milk instead of nut-based creams. Just ensure your soy sauce or tamari is free from cross-contamination if allergies are a concern.

Can I add other vegetables to the stroganoff?

Definitely! Adding spinach, peas, or even roasted red peppers can add more color and nutrition. Just add quick-cooking veggies towards the end of the sauce simmering step to keep them vibrant and tender.

More from the Kitchen

• Creamy Spinach Mushroom Fettuccine – another luscious mushroom pasta dish with a creamy, garlicky sauce.
• Spinach Mushroom Alfredo Lasagna – a layered vegan lasagna with rich mushroom Alfredo flavors.
• Mushroom Thyme Pearl Couscous Pilaf – a light and flavorful mushroom side that complements pasta dishes beautifully.

Next Steps

If you loved this Vegan Mushroom Stroganoff with Fusilli, consider experimenting with different mushroom varieties or adding fresh herbs like rosemary or sage to elevate the flavor even further. Try pairing it with a crisp, fresh salad or a loaf of garlic bread for a full meal experience. Don’t forget to bookmark this recipe for busy weeknights and share it with friends who love cozy plant-based meals!

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