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

Creamy Mushroom Stroganoff with Pumpkins

Quick under 30 minute creamy mushroom stroganoff with pumpkins
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people
Calories 569kcal
Author Healing Tomato



  • 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



Calories: 569kcal | Carbohydrates: 65g | Protein: 16g | Fat: 30g | Saturated Fat: 25g | Sodium: 3853mg | Potassium: 1198mg | Fiber: 6g | Sugar: 10g | Vitamin A: 9800IU | Vitamin C: 13.4mg | Calcium: 86mg | Iron: 7.3mg