Vegetable Stroganoff

Oxmoor House
4 servings.


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1 cup sliced carrot
1 cup broccoli flowerets
1 cup cauliflower flowerets
Vegetable cooking spray
1 teaspoon olive oil
1 (8-ounce) package presliced fresh mushrooms
3 cloves garlic, minced
1/2 teaspoon dried tarragon
1/4 teaspoon low-sodium Worcestershire sauce
1 cup evaporated skimmed milk
1 cup nonfat sour cream
4 cups cooked fettuccine (cooked without salt or fat)
1/2 cup freshly grated Parmesan cheese
Freshly ground pepper
Fresh basil sprigs (optional)


Arrange carrot, broccoli, and cauliflower in a steamer basket over boiling water. Cover and steam 6 to 8 minutes or until vegetables are crisp-tender. Drain well.

Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add mushrooms and garlic; saute until tender. Add vegetables, tarragon, and Worcestershire sauce; stir well.

Combine milk and sour cream, stirring until smooth. Add to vegetable mixture, and cook until thoroughly heated. (Do not boil.) To serve, place 1 cup pasta on each serving plate; spoon 1 cup vegetable mixture over each serving. Sprinkle with Parmesan cheese and freshly ground pepper. Garnish with fresh basil sprigs, if desired.

Created date

August 2009

Nutritional Information

Calories 401
Caloriesfromfat 15 %
Fat 6.5 g
Satfat 2.8 g
Monofat 2.1 g
Polyfat 0.8 g
Protein 23.5 g
Carbohydrate 61.1 g
Fiber 0.0 g
Cholesterol 12 mg
Iron 0.0 mg
Sodium 373 mg
Calcium 0.0 mg