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Mushroom Stroganoff Pasta Bake Square
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5 from 9 votes

Mushroom Stroganoff Pasta Bake

Creamy vegan & dairy-free pasta bake that's easy to make and also gluten-free!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Dinner
Cuisine: British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 3 people
Author: James Wythe
Cost: £5

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

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: In the fridge for up to 3 days. It is just as delicious the next day or a couple of days after that! 
To Freeze: Allow to cool, freeze in containers for up to 4 months. Allow to defrost and bake again until piping hot.
Tip 1: I find rotini or fusilli pasta shapes work best for this as it absorbs the sauce into the twirls. 
Tip 2: Evenly slice the mushrooms so they cook evenly.
Tip 3: If you don't want a crispy top layer of pasta then simply cover the baking dish in tin foil before baking. 

Nutrition

Calories: 402kcal | Carbohydrates: 38g | Protein: 7g | Fat: 26g | Saturated Fat: 19g | Fiber: 4g | Sugar: 5g