Description
This rich, creamy pasta dish is loaded with tender mushrooms and coated in a luscious sour cream sauce, all cooked in just one pot for easy cleanup. It’s a perfect vegetarian comfort food for busy weeknights!
Ingredients
Units
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- 2 tablespoons butter (or olive oil for vegan)
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 16 oz (450g) mushrooms (button, cremini, or portobello), sliced
- 1 teaspoon paprika (optional, for extra warmth)
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 4 cups (1 liter) vegetable broth
- 12 oz (340g) pasta (penne, fettuccine, or any short pasta)
- 1/2 cup (120ml) sour cream (or vegan alternative)
- 2 tablespoons cream cheese (optional, for extra creaminess)
- 1 tablespoon Dijon mustard
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
1. Cook the vegetables
- In a large pot or deep pan, heat butter and olive oil over medium heat.
- Add the chopped onion and cook for 3–4 minutes until softened.
- Stir in the garlic and mushrooms and cook until the mushrooms are browned and tender (5–7 minutes).
2. Add seasonings
- Stir in the paprika, thyme, salt, and black pepper. Cook for 1 minute until fragrant.
3. Cook the pasta
- Pour in the vegetable broth and bring to a boil.
- Add the pasta and reduce the heat to a simmer.
- Cook according to package instructions, stirring occasionally, until the pasta is cooked and most of the broth has been absorbed (10–12 minutes).
4. Finish the sauce
- Stir in the sour cream, cream cheese (if using), and Dijon mustard.
- Cook for another 2–3 minutes until creamy and well combined. Adjust seasoning if needed.
5. Serve
- Garnish with fresh parsley and a sprinkle of black pepper.
- Serve hot with garlic bread or a fresh green salad on the side.
Notes
- Use vegan sour cream and vegan butter for a fully plant-based version.
- Add spinach or peas for an extra veggie boost.
- Store leftovers in an airtight container in the fridge for up to 3 days.