Vegetable Stroganoff
Servings
41 1/4 cups each
Ingredients
Instructions
  1. Cook pasta according to package directions, drain and set aside.
  2. Meanwhile, heat oil in skillet over medium heat.
  3. Add the onion, garlic, carrots, zucchini, pepper and dried basil and cook until soft and golden, about 20 minutes.
  4. Add the tomatoes and cook until the sauce comes together, about 20 minutes. Turn heat off and move vegetables to one side in the pan.
  5. Put the yogurt and tomato paste in the bowl, stirring until smooth.
  6. Gradually add the tomato paste mixture to the empty side of the skillet, stirring all the while. Turn the heat to low and cook about 5 minutes, until heated through.
  7. Add the cooked pasta and stir until mixed. Enjoy warm.
Recipe Notes

Use any type of pasta in this dish. Experiment with quinoa, black bean, or lentil pasta!
Nutrition Facts
Vegetable Stroganoff
Amount Per Serving (1 1/4 cups eachg)
Calories 189 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 1g
Cholesterol 1mg 0%
Sodium 137mg 6%
Potassium 701mg 20%
Total Carbohydrates 32g 11%
Dietary Fiber 7g 28%
Sugars 10g
Protein 7g 14%
Vitamin A 120%
Vitamin C 123%
Vitamin D0%
Calcium 10%
Iron 17%
* Percent Daily Values are based on a 2000 calorie diet.
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