5 from 7 votes

Mushroom Stroganoff Pasta

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This vegetarian mushroom stroganoff pasta is easy to make and ready in around 20 minutes! The browned mushrooms, onions, garlic, thyme and cream make up the perfect creamy sauce to enjoy with the spirali pasta. So comforting!
Prep time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
£0.91
Makes: 6
Main
Russian
mushroom stroganoff, Stroganoff Pasta
Freezable

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Mushroom Stroganoff Pasta

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5 from 7 votes
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
£0.91
Main
Russian
mushroom stroganoff, Stroganoff Pasta
Freezable
Servings: 6
This vegetarian mushroom stroganoff pasta is easy to make and ready in around 20 minutes! The browned mushrooms, onions, garlic, thyme and cream make up the perfect creamy sauce to enjoy with the spirali pasta. So comforting!

Ingredients

  • 1 large onion, thinly sliced not diced (£0.09)
  • 3 cloves of garlic, minced (£0.69/3)=(£0.23)
  • 500 g spirali pasta (£0.65)
  • 500 g chestnut mushrooms, sliced into quarters (£0.80x2)=(£1.60)
  • Handful of fresh thyme, leaves removed from the stem (£0.50)
  • 300 ml single cream (£0.80)
  • 180 g green beans, trimmed and sliced (£0.90)
  • 1 lemon (£0.20)
  • 60 g bag rocket salad (£0.50)

Cupboard Essentials

  • 400 ml beef stock/vegetable stock
  • 1 tbsp Worcester sauce

Method

  • Add the olive oil into a large non-stick frying pan on a high heat. Preheat the oil and then add the mushrooms into the pan. Refrain from stirring for around 5 minutes so that you get as much browning as possible, I fried my mushrooms in batches of two to maximise browning.
  • Once the mushrooms have cooked, reduce the heat, stirring the onions & thyme into the pan with a pinch of salt. Continue to gently fry until the onions are translucent, this will take around 6 minutes. You can add a splash of water if it feels like your onions are being stubborn and not cooking.
  • During this time, add your pasta and sliced green beans (same pot) to salted boiling water, timer set according to the packet time minus 2 minutes. For me this was 8 minutes.
  • Now that the onions are translucent, add the minced garlic, gently frying for a minute before adding the beef stock and worcester sauce. Gently simmer for around 5 minutes or until the beans are tender.
  • Transfer the undercooked pasta into the sauce and continue to cook on a low heat. Pour the cream into the pan with the juice of half a lemon (more to taste) and stir to form the delicious stroganoff sauce. Continue to cook until the pasta is al dente and serve with lots of black pepper.

Nutrition

Servings: 6 servings
Fat: 11g
Calories: 421kcal
Carbohydrates: 67g
Protein: 14g

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Thank you so much for trying my recipe! I hope you loved it. I’d be so grateful if you could leave a comment/rating - it makes my day hearing your feedback!

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Comments

  1. I feel like a step has been missed here when do I put in the cream ?

    1. Mimi Harrison | 9 months ago

      Hi Sarah, so sorry about this! For some reason step 5 in the recipe hadn’t transferred over with the new site. I’ve just added it now, thanks for bringing this to my attention

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