Gluten-free · Russian · 25 min
Creamy Vegan Mushroom Stroganoff with Thyme & Baby Spinach
- 25 min
- 2–6 servings
- 713 kcal / serving
A creamy vegan mushroom stroganoff with thyme and spinach coats tender pasta in a smooth coconut-milk sauce. It comes together in about 25 minutes for a comforting weeknight dinner.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (5 oz) pkgbaby spinach
- 8 fl ozchicken or vegetable broth
- ½ (13.5 fl oz) cancoconut milk
- 6 ozfettuccine pasta
- ½ small pkgfresh thyme
- 2 clovesgarlic
- ¾ lbwhite mushrooms
- 1 mediumyellow onion
- yellow onions
From the pantry: balsamic vinegar, black pepper, cornstarch, extra virgin olive oil, garlic powder, onion powder, paprika, salt, soy sauce
Cookware
chef's knife · colander · cutting board · garlic press (optional) · large pot · measuring cups · measuring spoons · mixing bowls · nonstick skillet · stirring spoon · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ (5 oz) pkgbaby spinach
- ½ small pkgfresh thyme
- 2 clovesgarlic
- ¾ lbwhite mushrooms
- 1 mediumyellow onion
- yellow onions
Pantry & dry goods
- 8 fl ozchicken or vegetable broth
- ½ (13.5 fl oz) cancoconut milk
- 6 ozfettuccine pasta
2 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby spinach | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| chicken or vegetable broth | 8 fl oz | 16 fl oz | 24 fl oz |
| coconut milk | ½ (13.5 fl oz) can | 1 (13.5 fl oz) can | 1 ½ (13.5 fl oz) cans |
| fettuccine pasta | 6 oz | 12 oz | 18 oz |
| fresh thyme | ½ small pkg | 1 small pkg | 1 ½ small pkgs |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| white mushrooms | ¾ lb | 1 ½ lb | 2 ¼ lb |
| yellow onion | 1 medium | 2 medium | 3 medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Cook the pasta in salted water until al dente, then drain.
- Warm a large skillet over medium heat.
- Chop the yellow onion.
- Add a thin layer of oil to the skillet and swirl to coat the bottom.
- Sauté the onion until it softens, about 3–4 minutes.
- Slice the mushrooms and mince the garlic.
- Add the mushrooms, garlic, and spices to the skillet; cook until the mushrooms soften, 4–5 minutes.
- Whisk together the coconut milk and cornstarch in a small bowl.
- Stir in the coconut-milk mixture, broth, soy sauce, and vinegar; bring to a boil, then simmer until the sauce thickens, 5–6 minutes.
- Strip thyme leaves from the stems and add to the skillet, stirring to combine.
- Add spinach in handfuls, waiting for each batch to wilt before adding the next.
- Toss the drained pasta with the sauce and vegetables until well coated, then serve.
Two tips
- Chop the onion and garlic ahead of time to speed assembly.
- Keep leftovers in the fridge and reheat with a splash of broth or coconut milk to loosen the sauce.
Nutrition per serving
- Calories
- 713 kcal
- Protein
- 24 g
- Carbs
- 95 g
- Fat
- 30 g
- Fiber
- 9 g
- Sodium
- 99 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.