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This Mushroom Stroganoff Pasta Bake is the epitome of healthy comfort food. Made with fresh vegetables, coconut milk, and gluten-free pasta, with it’s rich flavour you won’t even know this stroganoff is vegan!
Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
You know what often gets a bad rap? Mushrooms. And I cannot understand why! They’re extremely versatile, super flavourful, and an ideal meat replacement for vegetarian and vegan dishes.
I knew when I sought to create a gluten-free, dairy-free, meat-free stroganoff, mushrooms were the best contender for the star ingredients of this vegan stroganoff recipe. Safe to say, I made the right choice.
A few years ago I created this One-Pot Mushroom Stroganoff and it’s still one of the most popular recipes on my blog so I thought how I could incorporate one of my favourite things… pasta! If you love the taste of mushroom stroganoff then also check out my Gluten Free Mushroom Stroganoff Pie.
In addition to being vegetarian-friendly, this mushroom stroganoff pasta bake is prepared all in one skillet and then finished off in the oven which is similar to my One Pot Pasta recipe. Perfect for meal-prepping ahead of a busy week!
If you’re looking for another delicious plant-based bake recipe then try my Awesome Aubergine Bake or Vegan Pasta Bake or Sausage Pasta Bake. Or if you’re looking for a fish pasta bake then try my Tuna Pasta Bake.
Ingredients to make Mushroom stroganoff pasta bake
- Mushrooms: I used chestnut mushrooms for their size, colour, and flavour, but you could also use baby bellas, sliced portobellos, or button mushrooms. If you have any spare then chuck them into my One Pan Tofu Fajitas.
- Red Onion: I prefer the bite of a red onion in this vegan stroganoff recipe as it pairs nicely with the mushrooms and the mustard-and-coconut-milk sauce, but you could use any onion you like.
- Garlic: I only used two cloves and found the flavour was ideal, but if you’re a garlic lover you could use as many as four (minced).
- Olive Oil: This mild oil imparts a nice flavour on the veggies and sauce, but you could also use another light-tasting oil with a high smoke point, like avocado. I wouldn’t use coconut, as that could make the coconut flavour in this dish too strong.
- Dijon Mustard: Through some trial and error, I found this to be the best mustard to use in this stroganoff recipe. However, you could use yellow in a pinch. If you have some spare then try my Mustard & Maple Glazed Parsnips.
- Paprika: Not only does this spice give the sauce a nice colour, but it offers some smokiness that works well with the mushrooms.
- Coconut Milk: This ingredient is key for the sauce and how we’re able to make this a dairy-free stroganoff recipe. Opt for full-fat coconut milk over light or low-fat.
- Fresh Lemon Juice: This dish needed something vibrant and tart to break up the rich flavours of the sauce, and lemon juice did the trick!
- Fresh Parsley: Similarly to the lemon juice, the chopped parsley offers fresh herb flavour and pops of green that compliment this mushroom stroganoff pasta bake.
- Pasta: Keep this homemade stroganoff gluten-free by using brown rice pasta or chickpea pasta! I found that rotini works best so that the sauce can seep into every curve of the noodle, ensuring a burst of stroganoff flavour in each and every bite.
See recipe card for full information on ingredients and quantities.
Substitutions
- Dairy-Free Milk: Not a fan of coconut milk? You could swap it for another creamy plant-based milk like cashew or oat.
- Onions and/or Garlic: If you’re out of either the red onion or the garlic, you could swap them for minced shallots.
Variations
- Spicy: Add some heat to this mushroom stroganoff pasta bake by incorporating some minced jalapeños, crushed red pepper flakes, or cayenne pepper.
- Noodles: Not a fan of rotini? Use any short gluten-free pasta you like! Macaroni or shells would also work well.
Instructions to make Mushroom stroganoff pasta bake
Step 1: Start by slicing the mushrooms, dicing the red onion, and mincing the garlic.
Step 2: Add the veggies to a preheated skillet over medium heat with the olive oil and cook until softened and browned.
Step 3: Next, add in the mustard, paprika, coconut milk, lemon juice, parsley, and dry pasta. Stir and simmer together for 5 minutes.
Step 4: Finally, pour the stroganoff mixture into an oven-proof baking dish, and bake at 200C (fan) or 390F for 15 minutes. Remove from the oven, and serve warm with fresh chopped parsley and a lemon wedge. Enjoy!
Hint: Make this vegan stroganoff recipe a one-pot meal by cooking it in a large oven-safe skillet, like cast iron!
Leftovers
Store any cooled leftovers in an airtight container in your fridge for up to 3 days. Or portion servings out into individual containers for meal-prep!
You can also freeze this cooked mushroom stroganoff pasta bake if you’re looking to stock your freezer. I recommend doing so in a foil or oven-safe dish to make reheating it even easier later on.
Recipe FAQs
Sure! This eliminates the need to bake it, but I would still simmer it a bit on the stovetop to help the pasta absorb the flavours from the sauce and the mushrooms. Make sure to stir occasionally and coat the pasta.
Technically yes, but then it wouldn’t be a proper main course. It would be more like a delicious side dish of well-seasoned, creamy mushrooms. You could easily serve it with rice or mashed potato if you wanted though!
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Mushroom Stroganoff Pasta Bake
Ingredients
- 500 g mushrooms, (I used chestnut)
- 1 red onion, diced
- 2 garlic gloves, diced
- 1 tbsp olive oil
- 1 tsp Dijon mustard
- 1 tsp paprika
- 1 can coconut milk, (full fat)
- ½ juice lemon
- handful fresh parsley
- 250 g uncooked pasta, (I used brown rice, gluten-free)
Instructions
- Firstly, slice up the mushrooms, dice the onion and garlic
- Heat a non stick pan with olive oil adding in the mushrooms, onion, garlic and fry together until the mushrooms soften roughly 5 minutes
- Now add in the mustard, paprika, coconut milk, lemon juice, parsley, raw pasta and stir and simmer together for 5 minutes
- Finally, pour the mix into an oven proof baking dish and bake at 200C (fan) 390F for 15 minutes
Notes
Nutrition
Best vegan version of stroganoff I’ve ever tasted!
LOVE this 🙂 thank you!
This really looks good!! Allergic to onion and garlic and others in this family. Was wondering what other things could be used in place of these? Thank you in advance for your suggestions!!
We loved this well balanced recipe. Thank you James. This recipe scores a perfect 10 and it will be a regular meal for us. For our own taste I added a smidgen of Parmesan cheese topping. I will add some quality bacon from our local farm for special family occasions too. We are trying a another of your recipes tomorrow James, looking forward to enjoying it
Thank you for this very tasty recipe. Not only did I enjoy it, but my 16-year old son really loved it!!
I made this tonight . Its really easy to make and delicious. Some pasta was hard after baking , how do i stop this happening?
Glad you enjoyed it! I would just make sure to give a stir to combine well before baking
I had my doubts, but it was really easy, quick and tasty! I used three garlic cloves and perhaps would use smoked paprika next time instead of plain paprika. Can’t wait to try another recipe! Looking at the cauliflower cheeze next!
Thanks Mandy 🙂 glad you enjoyed it!
A easy meal