Vegan Mushroom Stroganoff with Fusilli
This Vegan Mushroom Stroganoff with Fusilli is rich, creamy, and packed with umami flavors. A perfect plant-based comfort meal that’s easy to make and utterly delicious!
Servings: 4 servings
Ingredients
- 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
Instructions
- 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.
- 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.
- 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!
- 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.
- 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.
- 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.
- Remove from heat and sprinkle with freshly chopped parsley. Serve immediately, perhaps alongside a crisp green salad or your favorite crusty bread.
Equipment
- Large Pot
- Large Skillet
- Knife
- Cutting Board
- Wooden Spoon
- Silicone spatula
- Measuring Cups
- Measuring Spoons
- Colander
Notes
- Reservethe pasta water to adjust the sauce consistency perfectly without watering down the flavor.
- Use different mushroom varieties like shiitake or portobello to add texture and depth.
- Store leftovers in an airtight container refrigerated for up to 3 days; reheat with a splash of broth or coconut milk.
- The sauce freezes well; thaw overnight before reheating.
- For a lighter sauce, substitute coconut milk with cashew cream or oat milk, but expect less creaminess.