Creamy Vegetable Stroganoff

Ingredients

• 227 g tam buğday makarna · 590 kcal
• 1 yemek kaşığı sıvı yağ · 202 kcal
• 1 adet kırmızı soğan, doğranmış · 108 kcal
• 2 diş sarımsak, ince kıyılmış · 14 kcal
• 2 adet havuç, küp doğranmış · 80 kcal
• 1 adet orta boy kabak, küp doğranmış · 56 kcal
• 1 adet kırmızı dolmalık biber, doğranmış · 76 kcal
• 1 yemek kaşığı kuru fesleğen · 14 kcal
• 1 kutu (411 g) doğranmış domates konservesi (tuzsuz, suyuyla birlikte) · 121 kcal
• 2 yemek kaşığı domates salçası (tuzsuz) · 54 kcal
• 1/2 su bardağı az yağlı sade yoğurt · 124 kcal

Method

1. Cook the pasta in boiling water for about 12 minutes until tender, then drain and set aside.
2. Heat the vegetable oil in a large skillet over medium heat. Sauté the onion, garlic, carrots, zucchini, red bell pepper, and dried basil for about 20 minutes until soft and golden.
3. Add the diced tomatoes with their liquid and simmer for 20 minutes until the sauce thickens and flavors meld.
4. In a small bowl, whisk the yogurt and tomato paste together until smooth. Turn off the heat under the skillet, push the vegetables to one side, and gradually stir the yogurt mixture into the other side.
5. Turn the heat to low, mix everything together, and cook for 5 minutes until heated through. Stir in the cooked pasta and serve warm.

← All recipes