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Healthy Mushroom Stroganoff

  • 4 Serves
  • 15 minutes
  • 25 minutes

Use up any pasta in your pantry for this comforting vegetarian meal, mixed mushrooms and creamy sauce will put a smile on your face. Pulse pasta is a great healthy option!



4 Serves*
300 g whole grain pasta
1/2 tbsp butter
1 onion, chopped
2 garlic, crushed
400 g mixed mushrooms
1/2 tsp sweet or smoked paprika
1 1/2 tbsp flour
1 1/3 cup vegetable stock
1 tbsp worcestershire sauce
2 tsp thyme leaves
1/2 cup greek yoghurt
1 tbsp parsley chopped
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed


  1. Bring a pot of salted water to the boil, add the pasta and cook as per packet instructions. When al dente, drain and rinse. Set aside.
  2. In a saucepan over medium heat, melt butter and a drizzle of olive oil. Saute the onion and garlic until softened then add the mushrooms and paprika. Cook for 6-7 minutes until the mushrooms are tender.
  3. In a small bowl, whisk the stock, worcestershire and flour to combine.
  4. Deglaze the pan with the stock mixture, add the thyme and let it simmer for 5 minutes until the sauce has thickened. Season to taste.
  5. To finish, take the pan off the heat and stir in the yoghurt. Garnish with parsley and serve over the pasta.

More about this recipe

Nutrition per serving
Calories 377.74kcal/1580.46kj
Total Fat 5.07g
Carbs 72.45g
Sugars 6.34g
Protein 16.89g
Sodium 300.75mg
Fibre 9.12g

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