Light + Creamy Mushroom Stroganoff

5 from 1 vote

Prep Time10

Cook Time15

Total Time25

Servings: servings

Calories: 302kcal

1 9 oz package refrigerated fresh fettuccine ( or 8 oz. dry egg noodles)
1 tablespoon olive oil
½ cup chopped onions about 1 small oninon
2 cloves garlic minced
½ teaspoon paprika optional
1 16 oz. mushrooms cremini (or white), cleaned and sliced
2 tablespoon all-purpose flour
1 cup vegetable broth or beef broth
1 ½ teaspoon tomato paste or ketchup
1 tablespoon Worcestershire sauce vegetarian version or sub Braggs Aminos to keep things vegetarian
¼ cup sour cream reduced fat (or plain Greek yogurt)
salt and fresh ground pepper to taste
parsley chopped (for garnish)
grated Parmesan cheese for garnish

Cook pasta according to package directions, drain and set aside.
Meanwhile, Heat a large non-stick skillet over medium-high heat , add the oil and swirl to coat. Add the onions and sauté until lightly browned (approx. 3-4 min.) Add the garlic and paprika and continue to cook for an additional 1 min. Add mushrooms and cook, stirring frequently for an additional 5 min. (until mushrooms have softened and released most of their liquid). Add the flour and stir to incorporated. Stir in the vegetable broth, tomato paste and Worcestershire sauce. Continue to cook until sauce has thickened (approx. 2-3 min).
Remove from heat and stir in the sour cream and salt and pepper to taste.
>Serve mushroom stroganoff over noodles or stir noodles into mushroom mixture and plate. Garnish with fresh chopped parsley and a sprinkle of fresh grated Parmesan cheese if desired.

*sub rice, baked potato, or toasted crusty artisan bread for noodles

* for lower carb options serve over zucchini noodles or cauliflower rice