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One-Pot Comfort Food

One-Pot Creamy Mushroom and Spinach Stroganoff

By PanPotPlates Editorial TeamPublished Apr 13, 2026 | Updated May 11, 2026
Eastern European-Inspired 35 mins onepotcomfortfoodeasyquickdairyfreeleftoversweeknight

One-Pot Creamy Mushroom and Spinach Stroganoff with measured ingredients, 35-minute timing, 4-serving yield, and step-by-step instructions for one-pot, one-pan, skillet, casserole, and sheet-pan recipes.

One-Pot Creamy Mushroom and Spinach Stroganoff
Prep 10 min
Cook 25 min
Total 35 min
Servings 4
Difficulty easy
Cuisine Eastern European-Inspired

Recipe Details

Prep10 min
Cook25 min
Total35 min
Servings4
Difficultyeasy
CuisineEastern European-Inspired
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Ingredients

Servings 4
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 12 ounces cremini or white mushrooms, sliced
  • 4 cups fresh spinach, loosely packed
  • 8 ounces egg-free pasta (such as penne or fusilli)
  • 3 cups vegetable broth, low sodium
  • 1/2 cup raw cashews (soaked in hot water for 15 minutes)
  • 2 tablespoons tomato paste
  • 1 tablespoon soy sauce or tamari (gluten-free if needed)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt, or to taste
  • 2 tablespoons lemon juice
  • Fresh parsley, chopped (for garnish)
Ingredients for One-Pot Creamy Mushroom and Spinach Stroganoff
Ingredients for One-Pot Creamy Mushroom and Spinach Stroganoff

Instructions

  1. Drain the soaked cashews and add them to a blender with 1/2 cup vegetable broth. Blend until completely smooth and creamy. Set aside.
  2. Heat the olive oil in a large deep skillet or wide pot over medium heat.
  3. Add the chopped onion and cook, stirring frequently, until softened and translucent, about 4-5 minutes.
  4. Add the minced garlic and cook for another 30 seconds until fragrant.
  5. Add the sliced mushrooms to the pot and cook until they release their moisture and begin to brown, about 6-8 minutes, stirring occasionally.
  6. Stir in the tomato paste, smoked paprika, dried thyme, salt, and black pepper; cook for 1 minute to combine flavors.
  7. Add the pasta, remaining vegetable broth (2 1/2 cups), soy sauce, and the creamy cashew mixture. Stir to combine all ingredients evenly.
  8. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 12-15 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
  9. In the last 3 minutes of cooking, stir in the fresh spinach leaves until wilted and incorporated into the sauce.
  10. Remove the pot from heat and stir in the lemon juice for brightness.
  11. Taste and adjust seasoning with additional salt or pepper if needed.
  12. Serve warm, garnished with chopped fresh parsley. Enjoy leftovers refrigerated up to 3 days.
One-Pot Creamy Mushroom and Spinach Stroganoff cooking in the recommended pan or pot
One-Pot Creamy Mushroom and Spinach Stroganoff cooking in the recommended pan or pot

Tips

Pan Or Pot Required

To prepare this One-Pot Creamy Mushroom and Spinach Stroganoff perfectly, use a large deep skillet or wide pot .

Cookware Size Guidance

For best results with this creamy mushroom and spinach stroganoff, use a large, deep skillet or wide pot with at least 4 to 5 quarts (4 to 5 liters) capacity.

Cookware Swap Guidance

This recipe works optimally in a large, deep skillet or a wide pot to allow thorough cooking and avoid burning.

Leftovers Quality

Reheat gently and add a splash of liquid when needed to keep the texture moist and tender.

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