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Beefless Stroganoff With Zucchini Pasta Noodles

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 6
Author: Danielle Fahrenkrug


  • SAUCE:
  • 1 Tbsp. gluten free flour
  • 2 Tbsp. olive oil
  • 1 medium onion sliced
  • 8 oz. fresh mushrooms sliced
  • 10-12 oz. of beef broth chicken broth or vegetable broth or combine any of them.
  • 8 oz. milk I used whole or coconut milk
  • 1 cup of sour cream 0% Greek Yogurt OR 4 oz. cream cheese (I liked all variations)
  • 1 tsp. beef seasoning mix
  • BASE:
  • 3 zucchini's made into pasta strands; chop up leftover ends for mushroom sauce
  • 2 cups of favorite noodles


  • Prepare zucchini noodles and cook regular noodles. Set aside.
  • In a large skillet, over medium heat, add olive oil, onion slices, mushrooms, and any extra chopped zucchini ends that would not turn into pasta.
  • Saute for a few minutes until the onion starts to turn transparent in color. Turn your burner down to low. Sprinkle with flour & beef seasoning mix.
  • Add broth and milk. Stir until warm. Add sour cream OR Greek yogurt OR cream cheese right before you are ready to serve and stirring until melted and mixed in.
  • Plate raw zucchini and add noodles then top with mushroom broth mixture.