This Gluten Free Creamy Beef and Mushroom Pasta is the weeknight dinner I come back to again and again when I want something that feels indulgent and comforting without taking a lot of time or effort. Ground beef and mushrooms come together in a rich and creamy sauce made with both sour cream and cream cheese. Then it gets tossed with gluten free egg noodles for a pasta dish that tastes like a homemade beef stroganoff but comes together in about 30 minutes.

It is one of those dinners that feels like you put in a lot more effort than you actually did.

The secret to the sauce is using both cream cheese and sour cream rather than just one or the other. The cream cheese melts into the hot beef mixture and adds a rich and velvety body to the sauce while the sour cream adds the tangy and slightly acidic flavor that makes a good stroganoff taste complete.

Together they create a sauce that is thicker, richer, and more stable than a sour cream only version.

I use Jovial Gluten Free Brown Rice Egg Tagliatelle because the wide noodles hold the creamy sauce beautifully and the egg noodle flavor is the closest thing to a traditional stroganoff noodle in the gluten free pasta world.

If you are looking for more gluten free pasta recipes you might also enjoy my Gluten Free Chicken Parmesan Pasta Casserole, my Gluten Free Taco Pasta Bake, my Gluten Free Instant Pot Chili Mac and Cheese or my Gluten Free One Pot Hamburger Helper Copycat.

You can find all my meal recipes here: Gluten Free Meal Recipes

Why This Sauce Is Better Than Standard Stroganoff

Most creamy beef pasta and stroganoff recipes use only sour cream in the sauce. This recipe uses both cream cheese and sour cream and the difference is significant.

• Cream cheese adds body and richness. When cream cheese melts into the hot beef and mushroom mixture it creates a thick and velvety texture that coats every noodle beautifully. It also acts as an emulsifier which means the sauce holds together and does not break or become greasy even as it sits.
• Sour cream adds tang and flavor complexity. The slightly acidic flavor of sour cream is what gives this dish its stroganoff character. Without it the sauce would taste rich but flat. The combination of both gives you a sauce that is thick, creamy, tangy, and completely satisfying.
• The result is a sauce that is significantly more stable and flavorful than a sour cream only version. It reheats better, holds together longer, and tastes more like a restaurant quality stroganoff than most homemade versions.

Why Gluten Free Egg Noodles Make This Recipe

The pasta choice matters more in this recipe than in most gluten free pasta dishes. Here is why egg noodles are the right choice.

• Traditional beef stroganoff is always served over wide egg noodles. The egg noodle flavor and texture is deeply associated with the dish and using a rice noodle or a corn pasta produces a version that tastes good but does not have the same comforting familiarity.
• I use Jovial Gluten Free Brown Rice Egg Tagliatelle because the wide flat noodles hold the creamy mushroom sauce beautifully and the egg content gives them a flavor and texture that is the closest available match to traditional stroganoff egg noodles.
• If you cannot find Jovial egg tagliatelle any wide gluten free pasta shape works. Pappardelle, fettuccine, or even a wide rotini will all hold the sauce well. Avoid thin pasta shapes like spaghetti or angel hair since they do not hold a cream sauce as effectively.

Tips for the Best Gluten Free Creamy Beef and Mushroom Pasta

• Drain most of the grease after browning the beef. Too much grease will make the sauce oily rather than creamy. Tilt the pan and use a spoon to remove most of the excess fat. You do not need to remove every drop since a small amount adds flavor but too much will ruin the sauce texture.
• Reserve one cup of pasta water before draining. The starchy pasta water is the best way to thin out the sauce if it becomes too thick without making it watery or breaking the cream sauce. Add it a splash at a time and stir until the sauce reaches your desired consistency.
• Cut the cream cheese into small cubes before adding it to the pan. Small pieces melt much faster and more evenly than large chunks. If the cream cheese is not melting smoothly lower the heat and stir constantly until it is fully incorporated.
• Do not overcook the pasta. Gluten free pasta can go from perfectly cooked to mushy very quickly. Cook it to just al dente since it will continue to soften slightly when tossed with the hot sauce.

Variations and Substitutions

This recipe is easy to customize based on what you have on hand.

• Swap the protein. Ground turkey or ground chicken work well as lighter alternatives to ground beef. Ground pork also works beautifully and adds a slightly richer flavor. The sauce technique is identical regardless of which ground meat you use.
• Use fresh mushrooms. This recipe uses frozen mushrooms for convenience but fresh cremini, baby bella, or white button mushrooms are excellent substitutes. Add them after the onion and cook until they release their moisture and begin to brown.
• Add vegetables. A handful of baby spinach stirred in at the end adds color and nutrients without changing the flavor profile. Frozen peas work the same way and are a natural fit with the creamy mushroom sauce.
• Make it dairy free. Substitute dairy free cream cheese and dairy free sour cream for the regular versions. The sauce will be slightly less rich but still very good.
• Serve over rice. If you do not have gluten free pasta on hand this sauce is delicious served over white or brown rice.

Storage and Reheating

Store leftover gluten free creamy beef and mushroom pasta in an airtight container in the refrigerator for up to four days. The pasta will absorb some of the sauce as it sits which is normal.

To reheat add the pasta to a skillet over medium low heat with a small splash of water or chicken broth. Stir gently until warmed through. The extra liquid helps bring the sauce back to its original creamy consistency. You can also reheat in the microwave at 50 percent power in 60 second intervals stirring between each one.

This recipe does not freeze well since cream cheese and sour cream based sauces can separate and become grainy after freezing and thawing.

Supplies

If you make this Gluten Free Creamy Beef and Mushroom Pasta I would love to hear what you think! Leave a comment below and let me know how it turned out or tag me on Instagram so I can see your bowl.

This is one of those easy gluten free weeknight dinners that earns a permanent spot in your dinner rotation so save it to your favorite Pinterest board so you always have it ready when you need a quick and comforting meal on the table fast!

Ingredients

• Ground Beef
• Yellow Onion
• Minced Garlic
• Mushrooms
• Sea Salt
• Dried Parsley
• Dried Sage
• Coarse Ground Black Pepper
• Dried Oregano
• Gluten Free Worcestershire Sauce
• Sour Cream
• Cream Cheese
• Jovial Brown Rice Egg Tagliatelle

Instructions

In a large stock pot boil water and cook the pasta according to the instructions on the box.

While the pasta is cooking in a large deep sided skillet over medium heat brown the ground beef. Add the onion, garlic and mushrooms and cook until softened.

Add the salt, parsley, sage, pepper, oregano, gluten free Worcestershire sauce, sour cream and cream cheese to the beef mixture. Stir the ingredients together letting the cream cheese melt into the mixture.

When the pasta is done, drain reserving one cup of liquid.

Add the pasta to the sauce mixture and stir to coat. If the sauce is too thick add some of the reserved pasta liquid until the sauce is to your desired consistency.