Mushroom Stroganoff Pasta
Mushroom Stroganoff Pasta is a quick Italian pasta dish: about 25 minutes from start to finish, for 4 servings. The main ingredients are egg noodles, mixed mushrooms and sour cream. It is vegetarian. Each serving has about 430 calories and 14 g of protein.
- Total time
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 430 kcal
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Ingredients
For 4 servings
- 400 gegg noodles
- 500 gmixed mushrooms
- 150 mlsour cream
- 1onion
- 3 clovesgarlic
- 40 gbutter
- 4 sprigsfresh thyme
- 1 tspDijon mustard
- 1 handfulfresh parsley
Instructions
- Slice the mixed mushrooms. Dice the onion finely. Melt butter in a large skillet over high heat and cook the mushrooms in batches without crowding until golden brown, about 5 minutes per batch.
- Add the diced onion and minced garlic to the skillet and cook for 3 minutes. Add the fresh thyme sprigs and cook for 1 more minute.
- Reduce heat to low. Stir in the sour cream and Dijon mustard. Gently warm through without boiling. Season with salt and pepper.
- Cook the egg noodles in salted boiling water according to package directions. Drain well.
- Toss the noodles with the mushroom stroganoff sauce. Serve garnished with chopped fresh parsley.
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 14 g
- Fat
- 18 g
- Carbs
- 52 g
Approximate values for one serving.
About this recipe
- Cuisine: Italian, Russian
- Dish type: Pasta
- Diet: vegetarian
- In cookbook: Pasta Night
