Vegetarian Stroganoff Recipe

This vegetarian version of classic beef stroganoff uses mushrooms for a warm, filling dish both vegetarians and meat-eaters can enjoy. It’s a low-calorie vegetarian stroganoff that’s also gluten-free.


  1. Heat oil in saucepan set over medium-high heat; sauté onion and garlic for 3 minutes. Add mushrooms, thyme, salt and pepper. Cook for 8 to 10 minutes or until golden and liquid has evaporated.
  2. Stir in tomato paste; cook for 1 minute. Sprinkle flour over top and cook for 1 minute.
  3. Whisk in vegetable broth; bring to boil. Reduce heat and simmer for 4 to 6 minutes or until slightly thickened. Remove from heat and stir in sour cream.
  4. Cook noodles according to package directions; drain well.
  5. Toss noodles with mushroom mixture until well coated. Sprinkle with parsley before serving.

Tip: If mixed mushrooms are not available, use cremini or brown mushrooms or a combination of exotic mushrooms, such as oyster, shiitake and cremini.

Makes 4 servings. Per serving: 330 calories, 14 g fat, 6 g saturated fat, 50 mg cholesterol, 240 mg sodium, 38 g carbohydrate, 3 g fiber, 7 g sugars, 12 g protein

A Pasta Fits original recipe.

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