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Creamy Cashew Mushroom Stroganoff Recipe Easy Egg-Free Fettuccine Dinner

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A comforting and creamy stroganoff made with a rich cashew cream sauce and egg-free fettuccine, perfect for those avoiding dairy and eggs but craving a nourishing pasta dinner.

Ingredients

Scale
  • 2 cups all-purpose flour (240 g)
  • ½ cup chickpea flour (60 g)
  • ¾ cup warm water (180 ml)
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • 1 cup raw cashews (150 g), soaked in hot water for 20 minutes
  • 12 ounces cremini or baby bella mushrooms (340 g), sliced
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 cup vegetable broth (240 ml)
  • ¼ cup white wine (60 ml) (optional, substitute with broth if preferred)
  • 1 teaspoon Dijon mustard
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste
  • 2 tablespoons olive oil (for sautéing)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Prepare the egg-free fettuccine dough: In a large bowl, whisk together 2 cups all-purpose flour, ½ cup chickpea flour, and ½ teaspoon salt. Add ¾ cup warm water and 2 tablespoons olive oil gradually, mixing with a fork until dough starts to come together. Knead on a floured surface for 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 20 minutes.
  2. Make the cashew cream: Drain soaked cashews and place in a blender with 1 cup vegetable broth. Blend on high for 1-2 minutes until completely smooth and creamy. Set aside.
  3. Cook the mushrooms and aromatics: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook another minute until fragrant. Toss in sliced mushrooms and cook 7-8 minutes until browned and softened, stirring occasionally.
  4. Add flavorings and liquids: Pour in ¼ cup white wine (or extra broth), stirring to deglaze the pan and reduce for 2 minutes. Stir in Dijon mustard, smoked paprika, salt, and pepper.
  5. Combine cashew cream and simmer: Pour the cashew cream into the skillet, stirring well to combine. Let it simmer gently for 5 minutes, stirring occasionally, until the sauce thickens slightly. Taste and adjust seasoning.
  6. Roll and cut the pasta: On a floured surface, roll the dough thinly with a rolling pin (about 1/8 inch or 3 mm thickness). Fold the dough loosely and cut into ½-inch (1.3 cm) wide strips for fettuccine. Unfold and separate strands.
  7. Cook the egg-free fettuccine: Bring a large pot of salted water to a boil. Add pasta strands and cook for 3-4 minutes or until al dente, stirring occasionally to prevent sticking. Drain and reserve some pasta water.
  8. Toss and serve: Add cooked pasta to the mushroom stroganoff sauce, gently tossing to coat. If sauce feels too thick, add a splash of reserved pasta water. Garnish with chopped parsley and serve immediately.

Notes

If dough feels sticky, dust with a little more flour but avoid adding too much to prevent tough noodles. Blend cashew cream twice if needed for smooth texture. Cook mushrooms in batches to avoid steaming. Use extra broth or reserved pasta water to adjust sauce consistency. Rest dough well before rolling to improve elasticity. Substitute white wine with broth and lemon juice if avoiding alcohol.

Nutrition

Keywords: cashew mushroom stroganoff, egg-free pasta, creamy stroganoff, plant-based pasta, vegan stroganoff, gluten-free option, easy weeknight dinner

Find it online: https://twinkletaste.com/creamy-cashew-mushroom-stroganoff-recipe-easy-egg-free-fettuccine-dinner/