Name: Vegetable Stroganoff
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 serving(s)
Ingredients: 1 1/2 cups broccoli, flowerets; 1 1/2 cups cauliflower, flowerets; 1 1/2 cups carrots, scraped and thinly sliced; 3 cups mushrooms, sliced fresh; 1 small onion, chopped; 1 garlic clove, minced; 3 tablespoons butter, melted; 2 tablespoons all-purpose flour; 2 cups milk; 1/2 teaspoon chicken bouillon granule; 1 (2 1/2 ounce) can sliced ripe olives, drained (optional); 1 cup ricotta cheese; 3/4 cup sour cream; 1/2 cup parmesan cheese, grated; 1 (16 ounce) package linguine

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Recipe by breezermom

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Vegetable Stroganoff created by BakinBaby

There's no meat in this, but it's so hearty you won't miss it! I have substituted low fat ricotta, sour cream, and milk to lower the calories before, and it still turned out good.

Ready In:: 50mins
Serves:
Units:

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ingredients

1 ¹⁄₂ cups broccoli, flowerets
1 ¹⁄₂ cups cauliflower, flowerets
1 ¹⁄₂ cups carrots, scraped and thinly sliced
3 cups mushrooms, sliced fresh
1 small onion, chopped
1 garlic clove, minced
3 tablespoons butter, melted
2 tablespoons all-purpose flour
2 cups milk
¹⁄₂ teaspoon chicken bouillon granule
1 (2 1/2 ounce) can sliced ripe olives, drained (optional)
1 cup ricotta cheese
³⁄₄ cup sour cream
¹⁄₂ cup parmesan cheese, grated
1 (16 ounce) package linguine

directions

Cook the broccoli, cauliflower, and carrot in a small amount of boiling water for 5 minutes or until the vegetables are crisp-tender; drain well and set aside.
Start the water for your linguine, and cook the linguine to the package directions.
While the linguine is cooking, saute the mushrooms, onion, and garlic in melted butter in a large Dutch oven over medium heat until the vegetables are tender. Add the flour, stirring well. Cook for 1 minute, stirring constantly. Gradually add the milk and bouillon granules; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Add the reserved vegetables and olives; stir well, and set aside.
Combine the ricotta cheese, sour cream, and 1/4 cup Parmesan cheese; stir well. Add the ricotta cheese mixture to the reserved vegetable mixture; stir well. Cook over medium heat until thoroughly heated.
Drain the linguine well. Combine the linguine and vegetable mixture in a large serving bowl, tossing gently. Sprinkle with the remaining 1/4 cup Parmesan cheese.

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RECIPE MADE WITH LOVE BY

@breezermom

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@breezermom

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"There's no meat in this, but it's so hearty you won't miss it! I have substituted low fat ricotta, sour cream, and milk to lower the calories before, and it still turned out good."

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review by Nyteglori

8/20/2011

A wonderful vegetable alfredo. Not really a stroganoff though. I did omit the cauliflower. Reviewed for "123"

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photo by BakinBaby

4/8/2011

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review by BakinBaby

4/8/2011

Delish. I made half since it was just hubby and I and still had lots of leftovers. I added some Italian seasoning and a one clove of garlic for the half recipe. Great dish and you're right, you don't even miss the meat.

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review by Laureen in B.C.

2/2/2011

This was a nice dinner. We thought it could use more garlic, it's a lot of pasta for only 1 clove and I'd also add oregano and basil. Thanks

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photo by Laureen in B.C.

2/2/2011

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