White Bean Vegetarian Stroganoff
I found this recipe in a blog and modified it a bit. I've modified it to include the beans as suggested. I've also replaced olive oil with butter as it's easier to switch to vegan and the olive oil is just as good as butter, but lighter. If you don't have greek yogurt you can use plain yogurt that has been drained in cheesecloth for at least a few yours.
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INGREDIENTS
Nutrition- 2
- 12ounces farfalle pasta
- 1
White mushroom yogurt sauce
- 2tablespoons olive oil
- 2
- 4
- 3⁄4
- 2⁄3cup dry white wine
- 1teaspoon vegetable bouillon, Better than Bouillon paste is best
- 1cup vegetable stock
- 1lemon, juice of
- 1⁄4teaspoon mustard powder
- 2
- 1
- 1⁄2teaspoon fresh ground black pepper
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DIRECTIONS
- Heat olive oil (or use 2 tbsp butter) and sweat shallots and mushrooms for 5-10 minutes on medium heat.
- Add beans, wine, lemon juice, mustard, 1 cup reserved water and vegetable bouillon or vegetable stock and cook until reduced by half.
- Blanch asparagus in boiling water for 1 minute, remove and then dunk in ice water.
- Boil pasta until al dente in the rapidly boiling water used for asaparagus, drain.
- Combine yogurt, beans and asparagus with rest of sauce and heat for a few minutes. Serve sauce on top of pasta.
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