One-Pot Mushroom Stroganoff Pasta

One-pot mushroom stroganoff pasta combines tender noodles, savory mushrooms, paprika, and tangy sour cream for an easy vegetarian stovetop dinner.

Prep: 10 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 2 tablespoons olive oil
• 1 small yellow onion
• 16 ounces cremini mushrooms
• 3 cloves garlic
• 1 teaspoon paprika
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 12 ounces short pasta
• 4 cups low-sodium vegetable broth
• 0.75 cup sour cream
• 2 tablespoons fresh parsley

Cooking instructions

1. Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the onion and mushrooms, and cook for 7 to 9 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown. (about 9 min) — Medium-high heat
2. Add the garlic, paprika, salt, and black pepper. Cook for 1 minute, stirring constantly, until fragrant. (about 1 min) — Medium-high heat
3. Stir in the pasta and vegetable broth. Bring to a boil, then reduce the heat to medium-low. Simmer uncovered for 10 to 12 minutes, stirring every few minutes, until the pasta is tender and most of the broth is absorbed. (about 12 min) — Medium-low heat
4. Remove the skillet from the heat. Let it cool for 1 minute, then stir in the sour cream until smooth and creamy. Taste and adjust the seasoning; garnish with parsley if desired. (about 2 min) — Off heat