Vegetable Stroganoff

veggie stroganoffIngredients
1 cup sliced carrot
1 cup broccoli flowerets
1 cup cauliflower flowerets
Vegetable cooking spray
1 teaspoon olive oil
1 (8-ounce) package pre-sliced fresh mushrooms
3 cloves garlic, minced
1/2 teaspoon dried tarragon
1/4 teaspoon low-sodium Worcestershire sauce
1 cup evaporated skimmed milk
1 cup nonfat sour cream
4 cups cooked fettuccine (cooked without salt or fat)
1/2 cup freshly grated Parmesan cheese
Freshly ground pepper
Fresh basil sprigs (optional)

1. Arrange carrot, broccoli, and cauliflower in a steamer basket over boiling water. Cover and steam 6 to 8 minutes or until vegetables are crisp-tender. Drain well.
2. Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add mushrooms and garlic; sauté until tender. Add vegetables, tarragon, and Worcestershire sauce; stir well.
3. Combine milk and sour cream, stirring until smooth. Add to vegetable mixture, and cook until thoroughly heated. (Do not boil.) To serve, place l cup pasta on each serving plate; spoon l cup vegetable mixture over each serving. Sprinkle with Parmesan cheese and freshly ground pepper. Garnish with fresh basil sprigs, if desired. Yield: 4 servings

Nutritional Information
Per Serving
Calories 401
Fat 6.5g (Sat 2.8g Mono 2.1 g Poly 0.8g)
Chol 12mg
Protein 23.5g
Carbohydrate 61.1 g
Sodium 373mg

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Vegetable Stroganoff

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