Prep Time: 40 minutes
Cooking Time: 20 minutes
Although there is not meat in this dish, it is still very hearty. The recipe also cooks up a large quantity of food. As I generally only cook for two and a half (Lucy being the half), I almost always halve this recipe. I’ve found you can freeze the leftovers and reheat them in the mic or on the stovetop with great results. All of that at about $1.00 a serving, Colorful Vegetable Stroganoff is a Kitchen Survival all-star!
12 oz. uncooked linguine
2 cups broccoli florets
2 cups carrots, sliced
1/3 cup sliced ripe olives
1 cup cottage cheese
3/4 cup sour cream
1/2 cup grated Parmesan cheese
3 Tbs. butter
1 med. onion, chopped
2 cloves garlic, minced (how to)
1 jar (4.5 oz.) sliced mushrooms, drained
2 Tbs. all-purpose flour
1 tsp. oregano
1/2 tsp. salt
1/4 tsp. black pepper
2 cups milk
1. Cook linguine to desired doneness, as directed on packaging, adding broccoli and carrots during the last 5 minutes of the pastas cooking time. Drain; return to saucepan. Stir in olives.
2. In a small bowl, combine cottage cheese, sour cream and 1/4 cup of the Parmesan cheese; mix well. Set aside.
3. Melt butter in a 3-quart saucepan. Add onion, garlic, and mushrooms; cook over medium heat 2 to 3 minutes or until onion is tender. Stir in flour, oregano, 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 of the hot sauce you just prepared into the cottage cheese mixture. Now mix the cottage cheese mixture (that you just added the 1 cup of hot sauce to) into the remaining sauce. Cook until thoroughly heated into sauce. 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.
I like serving a cup of Garlic Soup as an appetizer course with Colorful Vegetable Stroganoff.