Serves 4
360 cal · 75 min
Vegetable Stroganoff
Recipe GLPR3c86ad1a53f080
A creamy, comforting stroganoff made with hearty whole wheat pasta, fresh vegetables, and a tangy yogurt-tomato sauce. Tender carrots, zucchini, and bell peppers simmer until golden, then combine with a smooth tomato and yogurt cream. This vegetarian dish delivers rich flavor and satisfying texture in every bite.
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Ingredients
1/2 pound medium shaped whole wheat pasta
1 tablespoon vegetable oil
1 red onion, chopped
2 cloves garlic, minced
2 carrots, diced
1 medium zucchini, diced
1 red bell pepper, chopped
1 tablespoon dried basil
1 14.5-ounce can diced tomatoes with juice, no salt added
2 tablespoons tomato paste, no salt added
1/2 cup plain low-fat yogurt
Directions
Fill a large pot halfway with water and bring to a boil over high heat.
Add the whole wheat pasta to the boiling water and cook until tender, about 12 minutes. Drain and set aside.
While the pasta cooks, heat the vegetable oil in a large skillet over medium heat.
Add the red onion, minced garlic, diced carrots, diced zucchini, and chopped bell pepper to the skillet. Stir in the dried basil and cook until the vegetables are softened and lightly golden, about 20 minutes.
Pour in the canned diced tomatoes with their juice and stir to combine. Let the sauce simmer for about 20 minutes until flavors meld.
In a small bowl, whisk together the tomato paste and plain yogurt until smooth and well blended.
Remove the skillet from heat. Gradually stir the yogurt-tomato paste mixture into the vegetables, stirring constantly to incorporate evenly.
Return the skillet to low heat and warm through for about 5 minutes, stirring gently, until the sauce is heated but not boiling.
Add the cooked pasta to the stroganoff and toss until well combined. Serve hot.
