Vegan Mushroom Pasta in "Paprikash Sauce"

Frying pan from above with fettuccini pasta in a white-orange creamy sauce with sliced crispy mushrooms, red bell pepper sticks and freshly chopped parsley.

Vegan Mushroom Pasta in "Paprikash Sauce"

This vegan mushroom pasta recipe has been inspired by Hungarian Mushroom Paprikash, which is a sour cream-based smoked sweet paprika-infused sauce. You can expect a smoky, tangy, creamy, and delicious pasta dish with lots of button and shiitake mushrooms. And for a bit of color, sweet red bell peppers.

Course Main Course, Sauce

Cuisine Asian, Dairy-free, Egg-free, Gluten-free, Paleo, Vegan, Vegetarian

Keyword creamy vegan pasta, paprikash sauce, sauteed mushrooms, vegan mushroom pasta

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 383kcal

Author Nandor Barta

Equipment

Ingredients

2 servings Pasta
2 Tbsp Vegan butter
9 oz Button mushrooms
2 oz Shiitake mushrooms
½ Bell Pepper
3 cloves Garlic (finely chopped)
3 tsp Soy sauce or tamari
2 tsp Sweet smoked paprika powder
1 cup Sour cream if you need a vegan sour cream recipe
½ cup Water
1 Tbsp Rice flour
1 Tbsp Parsley (fresh)
Salt and Pepper to taste

US Customary - Metric

Instructions

Prepare ingredients

Gently wash them with a damp paper towel or kitchen cloth. We never peel mushrooms, but sometimes cut out the stem if they feel too dry or hard. Button mushrooms release water so that they will shrink. Don’t slice them too thin, not thinner than ¼ inch (0.5 cm).
Wash and chop bell pepper to sticks. Peel and mince garlic cloves. Chop fresh parsley for topping.
Cook pasta as per package instructions.

Let's make the sauce with mushrooms and bell peppers

Take a large frying pan or skillet and bring it to high heat.
Add vegan butter and wait for it to be melted.
Once melted, add sliced mushrooms, a pinch of salt, and black pepper. Stir well.
Add chopped bell pepper sticks. Stir and sautee for 2-3 minutes.
Add soy sauce and stir until it is evaporated.
Lower the heat to medium and add minced garlic. Stir well.
Take a separate bowl and mix sour cream, flour, water and sweet smoked paprika powder. Add the mix to the pan and stir continuously.
Once the sauce is piping hot again and thickens it is ready to be served.
Add chopped parsley as a topping.

Notes

Don't add salt while cooking, as the mushrooms will release even more water. We use soy sauce (which is already salty) to cover that. We recommend adding salt if you like when serving.
The frying pan has to be HOT; otherwise, the mushrooms will be cooked in their own moisture, and thus, you end up with soggy, not sauteed mushrooms. Side note: I like soggy mushrooms too, but that is another story to tell...
If you do a large batch, use a cast-iron skillet as it helps to get them crispy.

Nutrition