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Mushroom Stroganoff with Creamy Sauce & Herbs

A creamy Vegan Mushroom Stroganoff pasta, richly flavored with Cashew Cream and Mediterranean Herbs

369 Reviews


Cooking Time

2 People

Serving Size





Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking

What you'll need

Olive oil | Salt | Black pepper | Cooking pot | Cooking pan | Measuring jug | Strainer | Chopping board | Knife

Cooking Instructions


Step 5 : Final Touches

Blend in the reserved pasta water, then add the cooked pasta, season with salt and pepper. Remove from heat and mix in truffle oil.

180 g Fusilli Pasta
150 ml Pasta's Cooking Water
180 g Button Mushroom
140 g White Onion
5 g Garlic
1 g Chives
4 g Corn Starch
4 g Dried Thyme
5 g Dijon Mustard
240 g Home Made Cashew Cream
5 ml Truffle Oil


Dairy, Nuts, Gluten

Step 1 : Prep the Ingredients

Peel and finely chop garlic and white onion. Finely chop half the mushrooms and thinly slice the rest. Finely chop chives

Nutritional Information

Energy (kJ/kcal)    


Protein (g)    


Carbohydrates (g)    


Fibers (g)    




Fats (g)


  • The nutritional information provided is only for ingredients supplied by COOKFRESH.

  • Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.

Step 3 : Sauté the Mushrooms

In a pan with olive oil over medium heat, sauté onion until translucent (3-4 minutes). Add sliced mushrooms, half the salt, garlic, and thyme, cooking until fragrant (1-2 minutes). Incorporate the rest of the mushrooms and cook for another 1-2 minutes.

Step 2 : Cook the Pasta

In boiling salted water, cook fusilli pasta for 13-15 minutes until al dente. Drain, reserving a cup of pasta water

Step 4 : Make the Sauce

Stir in cornstarch and Dijon mustard. Add cashew cream and simmer, stirring on medium-low heat.

Step 6 : Serve and Enjoy!

Serve up the creamy vegan pasta between the dishes and garnish with the chopped chives.


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