This vegan spring vegetable stroganoff is incredibly simple and ridiculously delicious. It takes about 20 to 30 minutes to throw together. You can use all kinds of spring veggies in the stroganoff recipe, but I enjoy using mushrooms, asparagus and peas! This an almost one pot meal, you just boil the pasta separately and blanch the peas and asparagus in the same water. Then sauté the mushrooms and make the sauce in one large pan, then toss the pasta with the sauce!
What You Need For This Vegan Stroganoff:
- Pasta: I used mafalda.
- Asparagus, Peas, Mushrooms: These are the veggies I love to use.
- Shallots and Garlic: To start the sauce.
- White Wine, Veggie Broth and Vegan Cream Cheese: These are the base of the creamy stroganoff sauce. I used Kite Hill Cream Cheese.
- Lemon Zest and Juice: It is perfect in the creamy sauce and goes so well with the veggies.
With just a few easy to find ingredients, you can impress everyone with this vegan spring vegetable stroganoff! One of my favorite things about spring is the produce that’s in season. I always plan to take full advantage of this season’s vegetables. They are so fresh and bright. I try to use all the greens before summer is over. This is one of my favorite easy springtime dinners!
Why Should You Make This Springtime Pasta?
- It is super simple and fast to make.
- Tasty and a great way to eat your veggies.
- It’s so creamy and lemony.
- Anyone can make this, it is totally foolproof.
- Can easily be made gluten-free by just using some gluten-free pasta!
Vegan Spring Vegetable Stroganoff
Ingredients
- 8 Ounces Pasta, I used Mafalda
- 12 Ounces Asparagus, cut into 1 inch pieces
- 1 Cup Frozen peas
- 2 Tablespoons Olive oil
- 1 Shallot, diced
- 4 Cloves Garlic, chopped
- 20 Ounces Baby bella mushrooms, chopped
- 1/2 Cup White wine, vegan
- 1 1/4 Cup Vegetable broth
- 8 Ounces Vegan cream cheese, I used Kite Hill
- 1 teaspoon Cornstarch(optional)
- 1 teaspoon Water(optional)
- 1 teaspoon Lemon zest
- 1 teaspoon Lemon juice
- Salt and Pepper to taste
- Vegan Parmesan for serving if desired
Instructions
- Cook the pasta according to the package directions.
- When the pasta has about 2-3 minutes left to cook, add the peas and asparagus to the boiling water with the pasta and let simmer for the remainder of the time.
- Drain the pasta, peas and asparagus.
- While the pasta cooks, heat the olive oil on medium high in a large non-stick skillet.
- Add the shallots, garlic and mushrooms to the skillet. Sauté, reducing heat as needed until the mushrooms begin to brown. About 5-10 minutes. Season with a pinch of salt and pepper.
- Remove the shallots, garlic and mushrooms from the skillet. Put them in a bowl and set aside.
- Add the white wine to the skillet. Simmer for 1-2 minutes to start reducing.
- Then add the vegetable broth, vegan cream cheese and a few pinches of salt and pepper.
- Bring to a simmer, reduce heat to medium low and whisk constantly until the vegan cream cheese has melted completely into the sauce and the sauce is thick and creamy.
- If you want the sauce to be thicker, whisk together the cornstarch and water in a small mixing bowl until the cornstarch has dissolved in the water. Add it to the sauce now and whisk to combine. This will thicken it up quickly.
- Add the lemon zest and lemon juice to the skillet and whisk to combine.
- Add the mushrooms back into the skillet and stir to combine.
- Add the asparagus, peas and pasta to the skillet, then toss to combine everything. Season with another pinch of salt and pepper.
- Taste and adjust seasonings. Adding more salt, pepper or lemon if needed.
- Serve immediately with fresh herbs and vegan Parmesan if desired.
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Nutrition
Love this one like I do all your recipes, Lauren! ❤️
Quick question; how long did you have to wait for your sauce to thicken? Mine never did (even used Kite Hill cream cheese, though I had the chives version) – I ended up adding a roux, and it turned out delish! Wondering if I just didn’t wait long enough…?
Thanks so much for all of your efforts!
Hi there!
It does take a little while to thicken. I really appreciate your feedback and have added an option in the recipe to help thicken with a cornstarch slurry in case anyone else encounters the same issue! Thanks again!
This looks really good.
What brand of noodles and where to find them, they look like egg noodles but obviously not since your recipes are vegan?
These are malfada noodles and the brand is San Giorgio!
Made this today. So good. This is a keeper. Added some agar agar to thicken. It does thicken as it sits
This was fabulous! The sauce thickened perfectly without have to add the cornstarch. Came together quickly after prepping the veggies.
I love your recipes. Thank you!
I made this tonight and it was so delicious. Easy , fast and a great weeknight meal. Lauren your recipes never disappoint. I had all the ingredients in my pantry (even the malfalda pasta). Woohoo. Will absolutely make this again.
This is fantastic. I’ve made it before. This time I used homemade tofu cream cheese and it worked great! Love your recipes. ❤️😋