Fast and easy mushroom stroganoff that’s huge on flavor. You won’t miss the meat in this filling vegetarian pasta dinner!
Ingredients
1poundcremini mushrooms, sliced
3tablespoonsbutter
1small onion, sliced thin
1cupgrape tomatoes, chopped
2clovesgarlic, minced
1teaspoonfresh rosemary, minced
1cupvegetable stock
⅔cupsour cream
1tablespoonmustard
12ouncesegg noodles
Salt and pepper
Instructions
Prep all your veggies. In a large skillet over medium heat, melt the butter and add the mushroom. Sprinkle with some salt. Cook the mushrooms until they start to lose their liquid, about 5-6 minutes.
Add the onions, tomatoes, garlic, and rosemary. Stir to combine and cook for a few minutes.
Add the stock, sour cream, and mustard. Simmer over medium heat, stirring occasionally until the sauce thickens slightly, maybe 4-5 minutes. Taste and season with salt and pepper.
Cook pasta until it’s al dente. Drain the pasta and toss with a tablespoon of butter.
Divide pasta between plates and top with mushroom sauce.