Low Fat Vegan Stroganoff Pasta with Mushrooms (Vegan, Gluten-Free)
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A low-fat vegan stroganoff recipe, which can be made gluten-free. You wouldn't guess that this creamy, rich, mushroom stroganoff pasta gets its creaminess from a raw zucchini! This healthy vegetarian twist on the classic "beef" stroganoff is sure to please anyone.
Recipe type: Main
Cuisine: Vegan
Serves: 2-3
  • 10 oz. gluten free pasta of choice (about half a box)
  • 1 lb. mixed mushrooms
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • ½ onion, diced
  • 1 tsp thyme
  • 2 tsp mushroom umami spice (replace with 1 tbsp tamari if unavailable)
  • 1 tbsp tamari or soy sauce
  • ½ tsp black pepper
  • Fresh parsley, chopped
  • 1 small or medium raw zucchini, peeled
  • 2 cups almond milk
  • 2 tbsp cornstarch
  • 3 tbsp nutritional yeast
  • ½ tsp salt
  1. Cook pasta according to package directions. Meanwhile, prepare the cream. Place the raw, peeled zucchini along with the other ingredients for the cream in a high speed blender, and blend until smooth.
  2. Slice and wash mushrooms. Sauté mushrooms and onion in olive oil in a saucepan over medium-high heat, until the mushrooms are browned and the onions are translucent, about 3-5 mins. Then, add garlic, thyme, mushroom umami spice, tamari, and pepper. Sauté until garlic and spices are fragrant, about 3 more mins.
  3. Add cream to the saucepan with the mushrooms and cook over medium heat until flavors are thoroughly infused, about 5 mins, stirring constantly. If it gets too thick, you can add water or more almond milk 2 tbsp at a time, until it is at the consistency of your liking.
  4. Taste sauce and add more salt or tamari if needed.
  5. Serve vegan mushroom stroganoff over cooked and drained pasta. Top with fresh parsley. Enjoy!
Recipe by Zen and Zaatar at https://zenandzaatar.com/low-fat-vegan-stroganoff-pasta/