mushroom stroganoff with fresh pasta

Here’s a recipe for a delicious mushroom stroganoff-style sauce that goes perfectly with your favorite type of pasta. It’s creamy, tangy, and super delicious! I’ve gotten many requests for my fresh pasta recipe so I’m including that as well! I infused this batch with lemon and parsley which pairs very well with the mushroom stroganoff. I hope you’ll give it a try! If you post to Instagram, use #plantbasedartist! I’d love to see your creations:)


makes about four servings

for mushroom stroganoff:

1 tablespoon extra virgin olive oil

3/4 cup diced fennel

1/2 cup diced celery

1/2 cup sliced shiitake mushrooms (I used rehydrated)

8 oz (about 2 cups) sliced cremini mushrooms (you can substitute either of the mushrooms with your favorite type

1 tablespoon all purpose flour

1 1/2 cup warm water

1/2 teaspoon white balsamic vinegar (substitute lemon juice)

1/4 cup plain almond yogurt (or plain yogurt of choice)

1 tablespoon nutritional yeast (optional)

salt and pepper to taste

1/2 – 1 teaspoon truffle oil (highly recommended, but not totally essential if unavailable)

2 tablespoons chopped parsley (or more if desired)

for fresh lemon parsley pasta:

1/2 cup semolina

1/2 cup whole wheat flour (use all purpose flour for a more traditional taste and texture)

1/4 cup lukewarm water

1/4 cup roughly chopped parsley (simply leave out the parsley/lemon zest for plain pasta)

1 teaspoon extra virgin olive oil

1/2 teaspoon lemon zest


to prepare the mushroom stroganoff, begin by heating oil in a nonstick pan at medium/high heat. add the fennel and celery and cook until soft. when the fennel and celery begin to brown add all the mushrooms and continue to cook until the mushrooms have cooked through and have begun to brown. reduce the heat to medium/low and sprinkle the flour over it. stir constantly and cook until the flour just begins to brown. this is to take off the raw edge from the flour. add the water and mix well. simmer on medium/low heat until the sauce begins to thicken. stir in the vinegar, yogurt, nutritional yeast, and season generously with salt and pepper. simmer for a couple minutes until well combined. you’ll want to keep the sauce relatively loose as it will thicken upon standing. so, add more water if necessary and adjust seasonings to taste. finish the sauce with the truffle oil and remove it from the heat. top with chopped parsley.

for the fresh pasta, combine the flour and semolina on a flat surface such as your counter or cutting board. in a small blender, combine the water, parsley, oil, and lemon zest and blend until smooth. make a well with your hands in the flour and pour in the parsley mixture. slowly incorporate the flour into the liquid until a dough is formed. note that you may not need all of the flour. add just enough flour until the dough stops sticking to the board/counter. i had about 2 tablespoons of flour leftover. knead the dough for about 10 minutes- until the dough is smooth, and elastic. cover the dough with plastic and allow it to rest at room temperature for about 15 minutes. roll out the dough (ideally with a pasta machine) and cut into ribbons or desired shapes. i would recommend watching basic pasta dough technique videos on youtube if you’re doing this for the first time. i like to let my pasta dry for about half an hour before boiling, because i prefer the texture. add the pasta to generously salted boiling water (add a touch of olive oil to prevent sticking). note that there is no salt in the dough itself, so it is vital to salt the boiling water. the pasta will only need to be boiled for about 2 minutes, or until it begins rise to the top of the water surface. it’s very important to boil the pasta immediately before serving. serve with the mushroom stroganoff, ideally adding it directly to a pan of warm sauce without rinsing. top with parsley and enjoy!

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