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  • Rachel

one-pot Mushroom Stroganoff🍄

I have probably made this recipe six times already, it is SO good! When I've tried to make "one-pot" pasta dishes in the past, they have always flopped, but this one is amazing 😃...


  • 1 small yellow onion, sliced and quartered

  • 10 ounces (280 g) cremini mushrooms, cut in half or fourths

  • 4 cups dry rotini pasta

  • 4 cups vegetable broth (I use "Better Than Bouillon")

  • 2 tablespoons nutritional yeast

  • 1/4 teaspoon freshly ground black pepper, plus more to taste

  • 1/3 cup cashew butter*

  • 1 tablespoon lemon juice

  • 1/4 – 1/2 teaspoon kosher salt (optional)

  • 2 tablespoons parsley, chopped

  • I like to add some "Beyond Meat Plant-Based Ground Beef" that I fry in a separate pan and add in at the end!


  1. Sauté the Onion: add 1/4 cup (60 ml) of water to a large pot over medium heat. Add in the sliced onions and cook until translucent, about 3 to 5 minutes. You can also sauté the onions in 1 tablespoon of oil instead of water, if you wish.

  2. Cook the Pasta: add in the pasta, mushrooms, beef-flavored broth/veggie broth, nutritional yeast, and black pepper. Bring to a boil over high heat, then reduce the heat to medium-low and let simmer for 10-15 minutes, stirring occasionally to ensure nothing sticks to the bottom of the pan.

  3. Make it Creamy: turn the heat off, then stir in the cashew butter and lemon juice until everything is well incorporated. Taste the pasta and add any additional salt, if necessary.

  4. Serve: top with freshly chopped parsley and black pepper, and serve warm. Store any leftovers in an airtight container in the fridge for up to one week.

Original recipe link below👇

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