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!

Front view of a black ladel filled with Creamy Mushroom Stroganoff with Pumpkin and pasta. Ladel is on top of the rest of the stroganoff in a pan. In the background, a tiny plate with cooked farfalle pasta and another plate with dried herbs is visible

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.

Overhead view of a black ladel filled with Creamy Mushroom Stroganoff with Pumpkin and pasta. Ladel is on top of the rest of the stroganoff in a pan

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.

Overhead view of a black ladel filled with Creamy Mushroom Stroganoff with Pumpkin and pasta. Ladel is on top of the rest of the stroganoff in a pan

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

Overhead shot of mushrooms iin a cast iron skillet with a wooden stirring spoon on the side

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?

Overhead view of a pan filled with farfalle pasta in a creamy sauce.

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?

Front view of a black ladel filled with Creamy Mushroom Stroganoff with Pumpkin and pasta. Ladel is on top of the rest of the stroganoff in a pan. In the background, a tiny plate with cooked farfalle pasta and another plate with dried herbs is visible

Vegan Mushroom Stroganoff

Rini
Quick under 30 minute creamy mushroom stroganoff with pumpkins
5 from 3 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 2 people
Calories 569 kcal

Ingredients
  

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

Video

Nutrition

Calories: 569kcalCarbohydrates: 65gProtein: 16gFat: 30gSaturated Fat: 25gSodium: 3853mgPotassium: 1198mgFiber: 6gSugar: 10gVitamin A: 9800IUVitamin C: 13.4mgCalcium: 86mgIron: 7.3mg
Keyword How to make vegan stroganoff, vegan pasta recipes
Tried this recipe?Let us know how it was!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

30 Comments

  1. 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.

    1. 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

  2. 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.

  3. 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?

    1. 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.

  4. 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.

    1. 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. 🙂