Lactose-Free Creamy Mushroom Stroganoff
This quick and comforting lactose-free mushroom stroganoff is rich, savoury, and packed with flavour, perfect for an easy midweek dinner. Using lactose-free milk and cream, it delivers the creamy texture you love, without the discomfort.
Lactose Free Creamy Mushroom Stroganoff
Rated 5.0 stars by 1 users
Category
Main
Cuisine
European
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
Calories
420
Craving something creamy and comforting but need to skip the lactose? This Lactose-Free Creamy Mushroom Stroganoff with Pasta delivers all the richness of a classic stroganoff, without the lactose. Made with real dairy alternatives like lactose-free cream and milk, it’s the perfect solution for those who are lactose intolerant but still love bold, savoury flavours. Ready in just 30 minutes, it’s a hearty and satisfying meal that doesn’t compromise on taste.
Ingredients
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280g dried pasta (tagliatelle, penne, or fusilli work well)
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1 tbsp olive oil
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1 tbsp lactose-free butter
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1 large onion, finely sliced
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2 garlic cloves, minced
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500g mixed mushrooms (e.g. chestnut, button, portobello), sliced
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1 tbsp plain flour
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1 tbsp Dijon mustard
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1 tsp smoked paprika
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250ml lactose-free milk
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100ml lactose-free cream
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1 tbsp lemon juice
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Salt and black pepper to taste
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Fresh parsley, chopped (to serve)
Directions
Bring a large pan of salted water to the boil. Add the pasta and cook according to the packet instructions (usually 8–10 minutes) until al dente. Drain and set aside, reserving a small splash of the pasta water.
While the pasta is cooking, heat the olive oil and lactose-free butter in a large frying pan over medium heat. Add the onion and cook for 5–7 minutes until soft and golden. Add the garlic and cook for 1 minute more.
Stir in the mushrooms and cook for 7–8 minutes until they soften and start to brown.
Sprinkle over the flour, mustard, and smoked paprika. Stir and cook for 1 minute.
Slowly pour in the lactose-free milk, stirring to prevent lumps. Add the lactose-free cream and bring to a gentle simmer. Let it bubble for 3–4 minutes, until the sauce thickens.
Stir in the lemon juice, season with salt and black pepper, and mix in half the parsley. If the sauce is too thick, add a splash of the reserved pasta water.
Toss the drained pasta into the pan with the stroganoff sauce. Mix well to coat. Serve immediately, topped with the remaining parsley.
Recipe Note
If you're having trouble finding the lactose-free products used in this recipe, check out our lactose-free products database for options and where to buy!
Nutrition
Nutrition
- Serving Size
- Per Serving
- per serving
- Calories
- 420
- Carbs
- 48 grams
- 16%
- Protein
- 11 grams
- 22%
- Sugar
- 7 grams
- 14%
- Fat
- 20 grams
- 29%
- Fiber
- 4 grams
- 14%
