Cook the pasta in a large pot of salted boiling water until just al dente, about 8-10 minutes. Drain and set aside.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and turn golden brown, about 7 minutes. This deepens their flavor and creates a crispy edge.
Add diced onion to the skillet with the mushrooms. Cook for 3 minutes until the onion becomes translucent and fragrant, stirring often.
Stir in the minced garlic and cook for another minute until it becomes fragrant, filling the kitchen with a warm aroma. Be careful not to burn the garlic.
Sprinkle the smoked paprika over the mushroom mixture, stirring well to coat everything evenly. Let this cook for 30 seconds to release the smoky aroma.
Pour in the vegetable broth, scraping the bottom of the pan to loosen any browned bits. Bring the mixture to a gentle simmer and cook for 2-3 minutes, allowing the flavors to meld.
Reduce the heat to low and stir in the non-dairy sour cream until the sauce is smooth and creamy. Let it warm through for 2 minutes, then season with salt and pepper to taste.
Add the cooked pasta directly into the skillet, tossing gently to coat each strand in the rich sauce. Cook for another minute until hot and well combined.
Remove from heat and sprinkle with chopped fresh parsley for a burst of herbal freshness and color. Give everything a final toss to incorporate the herbs evenly.
Serve immediately while hot, with extra parsley if desired. Enjoy the creamy, earthy flavors of this vegan mushroom stroganoff pasta.
