A creamy and hearty vegan version of the classic Stroganoff made with mushrooms and dairy-free ingredients for a satisfying comfort meal.

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Cook the pasta according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Add garlic and mushrooms. Cook until mushrooms release their juices and begin to brown, about 8-10 minutes.
Stir in smoked paprika and flour, cooking for 1-2 minutes to eliminate the raw flour taste.
Slowly pour in the vegetable broth while stirring to avoid lumps. Add soy sauce and bring to a simmer.
Once the mixture thickens slightly, stir in the plant-based cream and nutritional yeast (if using). Simmer for another 5 minutes.
Season with salt and pepper to taste. Add the cooked pasta and toss to combine.
Serve hot, garnished with fresh parsley.