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Mushroom Stroganoff Pasta

Mushroom Stroganoff Pasta

If you’re looking for a quick, delicious, meat free meal this Mushroom Stroganoff Pasta is full of flavour and quick, easy to prepare.


  1. Blend together the cashew nuts, cashew milk, marmite and vinegar and blitz until smooth. Keep aside for later.
  2. In a high-sided frying pan on a medium heat, add 1 tbsp. of olive oil, onions and garlic and gently fry for 5 minutes until softened.
  3. Add in the sliced mushrooms, thyme and seasoning and cook for a further 5 minutes.
  4. Pour in the vegetable stock, bring to the boil and turn down to a simmer. Add in the pasta and stroganoff sauce, cover with a lid and cook for 10 minutes or until the pasta is cooked through. If the pasta is slightly dry, add in more vegetable stock until the desired consistency is reached.
  5. Season the pasta and finish with grated vegan cheese.