Vegan Mushroom Stroganoff made with Pumpkin Puree and Coconut Milk. This is the Perfect Weeknight Dinner Recipe. Made in Under 30 Minutes.
Pumpkin recipes are all over the internet lately.
This means that Pumpkin season is here?
But, I always feel that pumpkin never leaves our consciousness.
As far as I am concerned, its ALWAYS pumpkin season!
This week, its all about pumpkins! I have 3 recipes planned for pumpkin week that you will absolutely love!
First up, its this pumpkin mushroom stroganoff made with coconut milk and tomato sauce. Its much more fun to add pumpkin into a pasta recipe than I thought. I have always used it in soups like this pumpkin soup or into a pumpkin dip.
Next, I will bring you a pumpkin smoothie which is just magnificent! Also, I plan to ramble on about not making it to all the books my summer reading list. It should be a fun read, so, be sure to come back for it.
The last recipe in pumpkin week is actually about my favorite way to store pumpkin puree and use it all year round. I think you will appreciate how easy it is to make.
But, for now, let’s talk about this creamy mushroom stroganoff.
Have you noticed that I have made so many mushroom recipes on this blog? Subconsciously, I have been craving them lately and no idea why.
If anyone knows why I am so obsessed with mushrooms, please enlighten me.
During the week, when things get so busy or you are late getting home because of bumper-to-bumper traffic, I think you will appreciate quick and easy dinners.
That theme was on my mind when I made this recipe, so, I made sure that it was ready in 30 minutes. If you want to save even more time, buy pre-sliced mushrooms for this recipe. I used button mushrooms, but, you can get creative and use different types. This photo has button mushrooms, oyster mushrooms, portobello mushrooms and shitake mushrooms
I added pumpkin puree because its faster. However, if you do have the time, I think making your own pumpkin puree from scratch would make this creamy mushroom straganoff taste even better.
To make pumpkin puree, preheat oven to 350°. Wash and cut a pumpkin into half. Remove all the seeds and strings. Very lightly oil the inside of the pumpkin and then cover with foil. If you have left over pumpkin puree, check out how I like to preserve the leftover pumpkin puree.
Place in oven for 65 minutes or until the insides are very tender. Remove and let it cool before scraping the insides and placing them into a blender and blend until pureed
For the pasta, I have to tell you something funny. When I was deciding on making this recipe, I intended to use only farfalle pasta. However, when I went to make it, I realized that I didn’t have enough of it.
So, I decided to add (affiliate link) ridged elbow pasta left over from my easy weeknight pasta recipe and turns out, I didn’t have enough of that either. After I chuckled a little, a lightbulb went off in my head.
Why not use both in this recipe? It can’t be that bad, right?
And, I am am delighted to tell you that it was so delicious. I think the farfalle appealed to the adult me and the elbow pasta appealed to the kid in me.
You can use any pasta you want for this recipe. Its common to use it on top of linguini or spaghetti.
Do you love this easy stroganoff recipe?
Vegan Mushroom Stroganoff
Ingredients
- 3 cup button mushrooms thinly sliced
- 2 tsp coconut oil
- ¼ cup red onions finely chopped
- 2 cloves garlic crushed
- 1 tsp ginger crushed, optional
- ½ cup tomato sauce from a can, unsalted
- ½ cup pumpkin puree
- 1 cup coconut milk
- 1 tsp dried oregano
- 1 tsp dried parsely
- 1 tsp dried basil optional
- 3 tsp sea salt or regular salt
- 2 cup water
- 1 tsp freshly ground pepper
- 2 cup bow tie pasta cooked (About 1 cup uncooked)
- cilantro for garnish
Instructions
- Add the oil to a hot pan and heat for 30 seconds
- Add the onions and let them caramelize
- Add the garlic and let it brown
- In a medium saucepan, add the olive oil and allow it to heat
- Add the crushed garlic and ginger
- Sautee for 30 more seconds and then add the mushrooms
- Cook the mushrooms for about 10 minutes on medium heat until softened, stirring frequently
- When the mushrooms have shrunk to half their size, turn up the heat slightly and let the mushrooms crisp a little
- Add the tomato sauce, spices, salt and pepper
- Mix well and let it cook until most of the tomato sauce is turned into past. The mixture should be almost dry
- Add the pumpkin puree, water and coconut milk. Mix well
- Feel free to add crushed nuts like pistachio or pecans
- Heat for about 5 more minutes and then turn off the heat
- Add the bow tie pasta and garnish before serving
This is really good! But your recipe lists 2 cups of water and that’s obviously way too much. In a reply to someone’s previous comment I saw you said that water was just for cooking the pasta…but your instructions literally say to add it into the mixture. Look at step 11: “Add the pumpkin puree, *water* and coconut milk. Mix well.” So people are making this into a soup LOL.
Sorry for the late response. We are in the process of remaking this recipe and will make sure the instructions are clearer about the water amount. Appreciate your patience and you can always use the contact form to get in touch with questions. If you want, we can send you an email update when the post has been updated. Thank you
I love this recipe but 2 cups of water is excessive.
Its for cooking the pasta. When the pasta is cooked, you discard the water.
Yes, 2 cups made it like a soup. Much less next time.
Thank you so much, Mez.
I made this tonight! Oh my goodness!! It was so easy and so delicious! Thank you so much. I’ll be making this again…and passing it along.
Yay! Thank you so much Jo. I am really glad to hear that.
Hey there! I’m thinking of making this recipe for a vegetarian couple with a new baby who are getting some help through Meal Train. They would love to have entrees that they can freeze. What are your thoughts about being able to freeze this stroganoff?
Thank you, Gordon. I would freeze just the sauce without the pasta. This way, you just have to thaw it and make pasta when you are ready to serve.
Does it taste pumpkiny? It looks so good.
Hello Susan, No, it doesn’t taste pumpkin at all. It has just the right amount of pumpkin in it. If you are worried about it tasting too pumpkiny, reduce the amount a little.
Thank you!
You are welcome, Susan.
That creamy sauce is calling out to me. I can’t wait to make this for dinner this week!
Thank you, Sandi
Such a delicious stroganoff, perfect for mushroom lovers!
Thank you, Jaclyn
Fantastic dish and I always look for more ways to use pumpkin puree. Perfect in this savory dish. Mixing up the pasta makes this a gourmet meal in my opinion!
Thank you, Sandra
This was so good and creamy! I love that it was made without dairy too!
Thank you, Cindy
I love mushrooms and pistachios so you got me with this one. I’m thinking maybe a spinach lasagne for this sauce? Hmm, the possibilities are endless.
Tweeting this post!
Thank you so much, Karen. You have made my day. Spinach lasagne sounds really good. You have my mouth watering at the thought. Let me know how it turns out.
I am thinking I could use your creamy mushroom sauce as a gravy for Sunday roast. Thanks for a lovely looking sauce recipe that I am sure I could use in lots of recipes as a nice topper.
Thank you. I am glad you like it. If you have other dishes that you use it on, let me know. I am always fascinated to see how my recipes are modified.
I love this recipe. I make homemade raviolis and this would be a delicious sauce. Thanks for sharing. I’m pinning and sharing.
Joanne
Thank you Joanne! The sauce works great with Ravioli and I love how great it tastes. Thank you for spreading the word! 🙂
I had no idea that pistachios are aphrodisiacs. I better stock up on those 😀 I love mushrooms and use them a lot. This sauce looks delicious and creamy. Thanks and Pinning!
Thank you, Cindy. I didn’t know anything about Pistachios until I started researching recipes for Valentine’s day. Now, I am going to be putting it in more dishes. You are a wonderful person for saying these kind words. Your pinning it makes me very happy. 🙂