Portobello Mushroom Stroganoff Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Onions, raw, 1 medium, slicedGarlic, 5 cloves, mashedButter, salted, 1 tbsp Olive Oil, Extra Virgin, 1 tbs Delallo Organic fusilli Whole Wheat Pasta, 4 cup Portobello Mushroom (Raw), 1 Whole, slicedBasil, 8 leaves, chiffonadeGreek Yogurt - Fage - 0%, 2 oz Sour Cream, reduced fat, 2 tbsp (optional)Amore Italian Tomato Paste (In a Tube), 1.5 tbsp Kosher salt, to tasteFreshly ground black pepper
Cook pasta until al dente, according to package directions. Reserve 1 cup of pasta water and drain. Drop 1/2 cube of Knorr vegetable bouillion in the water.
In saucepan, heat on medium heat for 1 minute. Add butter and olive oil and saute onion until caramelized. Add garlic and saute for 1 minute. Add portobello and cook until cooked through. Add cup of pasta water, and stir in tomato paste. Add sour cream and yogurt and stir until smooth. Stir in salt and pepper to taste. Add basil and stir. Add dill, and stir in fusilli pasta. Stir until coated. Serve.
Number of Servings: 4
Recipe submitted by SparkPeople user TPM1976.
In saucepan, heat on medium heat for 1 minute. Add butter and olive oil and saute onion until caramelized. Add garlic and saute for 1 minute. Add portobello and cook until cooked through. Add cup of pasta water, and stir in tomato paste. Add sour cream and yogurt and stir until smooth. Stir in salt and pepper to taste. Add basil and stir. Add dill, and stir in fusilli pasta. Stir until coated. Serve.
Number of Servings: 4
Recipe submitted by SparkPeople user TPM1976.
Nutritional Info Amount Per Serving
- Calories: 310.1
- Total Fat: 9.3 g
- Cholesterol: 53.6 mg
- Sodium: 62.8 mg
- Total Carbs: 7.5 g
- Dietary Fiber: 7.9 g
- Protein: 9.3 g
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