Vegetable Stroganoff Recipe

Name: Vegetable Stroganoff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
Start the water for your linguine, and cook the linguine to the package directions.
3
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.
4
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.
5
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.

596

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Vegetable Stroganoff falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Stroganoff

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