This Vegetarian Stroganoff recipe is a creamy decadent pasta, perfect for a meatless weeknight dinner option! Made with mushrooms, sour cream, thyme, and white wine, this hearty sauce packs huge favor with healthy nutrients. I like to serve this mushroom stroganoff over pasta, but you can serve it with potatoes. It's a cozy meatless comfort meal dinner that doesn't take long to prepare.
Bring a large pot of water to a boil and cook the pasta according to package directions. Drain, and set aside.
In a large pot, heat the olive oil and add the onions/shallots, garlic, and mushrooms to the pan. Sauté on low for about 10 minutes, until the vegetables begin to soften. Add the white wine and thyme to the pot, and cook for an additional 5 minutes until most of the wine evaporates. Stir in the flour until mixture becomes thick. Remove from heat and add the milk slowly, so you don't curdle the mixture.
Add the cooked pasta, sour cream, and heat the pasta over low heat just until bubbling. Top with fresh parsley, and enjoy!
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