Portabella Strogonoff

PortabellaMy kids love pasta. I love pasta too, however my waistline does not love pasta. Over the past six months we have had pasta only a handful of times. I am trying to make healthy meals for my family and often pasta does not fall into the healthy category. In an effort to compromise I searched high and low for healthy pasta recipes and found one that I was able to make work for my family.

If y0u love pasta and portabella mushrooms you will love this recipe.

I used all organic ingredients. I used Organic egg noodles, they look a little funny but taste great. The total cost of this meal was $12.00. The total calorie count is 2052. This recipe makes about 6 servings for a calorie count of 342 per serving.

We had enough for the family and had leftovers for both Caleb and I to have lunch the next day.


  • 3 Tablespoons of butter
  • 1 large onion, peeled and chopped
  • ¾ pound of Portobello mushrooms, sliced
  • 1 ½ cup vegetable broth
  • 1 ½ cups plain greek yogurt
  • 3 tablespoons all-purpose floor
  • ¼ cup fresh parsley
  • 8 ounces of whole wheat egg noodles


  • Cook egg noodles. Be careful to not over -cook the noodles. Once cooked drain and set aside.
  • While the noodles are cooking melt butter in a large skillet. Add onion, and cook over a medium heat until tender. Add mushrooms and cook on high until mushrooms are limp and browned. Remove from pan and set aside.
  • In the same skillet stir in vegetable broth and bring to a boil. Cook until the mixture has reduced by 1/3.  Reduce heat to low and add the mushrooms and onion to the skillet.
  • Remove pan from heat and stir in the yogurt and flour. Then blend in the mushroom and onions. Return skillet to burner and continue cooking over a low heat. Cook until the sauce thickens.  Stir in parsley and season to taste with salt and pepper.
  • In a large bowl mix the egg noodles and sauce. Serve warm.

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