Colorful Vegetable Stroganoff

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* Exported from MasterCook *

 

Colorful Vegetable Stroganoff

 

Recipe By :Pillsbury® Complete Cookbook

Serving Size : 8 Preparation Time :0:00

Categories : Broccoli Carrots

Linguine Pasta

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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12 ounces uncooked linguine

2 cups fresh broccoli florets

2 cups sliced carrots

1/3 cup sliced ripe olives

1 cup cottage cheese

3/4 cup sour cream

1/2 cup grated Parmesan cheese

3 tablespoons butter or margarine

1 medium onion -- chopped

1 clove garlic -- minced

1 4.5-ounce jar sliced mushrooms -- drained

2 tablespoons all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

2 cups milk

 

1. Cook linguine to desired doneness as directed on package, adding broccoli

and carrots during last 5 minutes of cooking time. Drain; return to saucepan.

Stir in olives.

2. Meanwhile, in small bowl, combine cottage cheese, sour cream, and 1/4 cup

of the Parmesan cheese; mix well. Set aside.

3. Melt butter in 3-quart saucepan. Add onion, garlic, and mushrooms; cook

over medium heat 2 to 3 minutes or until onion is tender. Stir in flour,

salt, and pepper; cook until mixture is smooth and bubbly. Gradually add

milk; cook until mixture is thickened and bubbly, stirring constantly.

4. Stir about 1 cup hot sauce into cottage cheese mixture; stir cottage

cheese mixture into sauce. Cook until thoroughly heated. Do not boil. Pour

cottage cheese mixture over linguine and vegetables; toss to mix. Place on

serving platter; sprinkle with remaining 1/4 cup Parmesan cheese.

 

 

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mc-formatted and posted by - Marisa