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!
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!
In addition to being vegetarian-friendly, this mushroom stroganoff pasta bake is prepared all in one skillet and then finished off in the oven. Perfect for meal-prepping ahead of a busy week!
- Mushrooms: I used chestnut mushrooms for their size, color, and flavour, but you could also use baby bellas, sliced portobellos, or button mushrooms.
- 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.
- Paprika: Not only does this spice give the sauce a nice color, 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 the recipe card at the bottom of this page for specific quantities.
Start by slicing the mushrooms, dicing the red onion, and mincing the garlic.
Add the veggies to a preheated skillet over medium heat with the olive oil and cook until softened and browned.
Next, add in the mustard, paprika, coconut milk, lemon juice, parsley, and dry pasta. Stir and simmer together for 5 minutes.
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!
- 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.
- 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.
All you need to make this simple dairy-free stroganoff recipe at home is a large skillet and a 9×3 baking dish.
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.
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!
Are you ready to try this delicious recipe?! I am so excited to hear what you think.
Tried this recipe? Please leave a star rating ⭐️⭐️⭐️⭐️⭐️ below and let me know how you get on. Hearing positive feedback is one of the best parts of creating recipes so please review it below and leave a comment!
P.S Never miss a new recipe! Get more healthy recipes sent straight to your inbox weekly – Subscribe and receive a free recipe eBook!
Mushroom Stroganoff Pasta Bake
- 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)
- 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