Sundays are a pasta day at our house.  Veggiedub and I are always looking for new and healthy pasta dishes to experiment with, and I found one last week on that sounded delicious.  It’s a mushroom stroganoff dish, and we had most of the ingredients on hand.  Below is the recipe with our tweaks.


  • 8 ounces uncooked ribbon noodles (230g) We used a bag of organic whole wheat Farfalle pasta.
  • 1 tablespoon Earth Balance buttery spread (15g)
  • 1 yellow onion, chopped (140g)
  • 3 tablespoons whole wheat flour, divided (20g)
  • 2 cups beefless beef broth or veggie broth (.5 liters) Note:  We used one cup of water that our dry mushrooms were soaked in.  This helps bring out the mushroom flavors.
  • 1 tablespoon soy sauce (15ml) We used Bragg’s Aminos.
  • 1 teaspoon lemon juice (5ml)
  • 1 teaspoon tomato paste (6g)
  • 1 1/2 pounds mushrooms (half portobello and half button mushrooms), cut into large 2-inch chunks (740g) We used a combo of organic fresh button & dried mixed mushrooms.  Any mushrooms will do here, so pick your favorites.  We also used a cup of the dry mushroom water in the two cups of veggie broth. Dry mushrooms need to soak before using them.
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon salt (3g)
  • 1 tablespoon white wine vinegar (15ml) We used organic Rice Vinegar.  I am certain ACV would work as well.
  • 1/4 cup vegan sour cream – optional (55g) We omitted this as many vegan sour creams have a lot of processed ingredients.
  • 10 turns of freshly ground black pepper
  • 1/4 cup flat-leaf parsley, minced (6g)


Cook the noodles per the direction on the package. Under cook them a bit because they will be cooked again once incorporated into the sauce. Drain, and set aside.

In a large saucepan, melt the Earth Balance and saute the onions for three minutes on medium heat. Add 2 tablespoons of flour and cook for 30 seconds, stirring constantly.

Gradually add the broth, soy sauce, lemon juice and tomato paste, while stirring at the same time. Stir until mixture becomes thick and bubbly, about a minute.

Add the mushrooms, thyme, sage and salt. Stir to combine. Cook for 5 minutes, stirring frequently until mushrooms have shrunk in size.

Add the vinegar and simmer for 4 more minutes.

Add the noodles, sour cream, 1 tablespoon of flour, black pepper and parsley and cook on low for an additional 5 minutes. Garnish with parsley.