Mushroom Pasta

The old-school Hamburger Helper stroganoff was my jam, but when I started changing my eating habits to more nutritious foods, eating highly processed food was no longer an option. Oh, boy, did I miss the stroganoff. For years, I looked for healthier recipes but couldn't find one with ingredients that worked for me. One would say it was healthy, but it still used heavy cream in its sauce, or one would look promising, but there was red meat in it, which I do not eat. I started to play around with the ingredients that were the main parts of stroganoff. It took me a while to create a recipe that left me satisfied. When I give people this recipe, I tell them not to go into eating it, thinking it will be exactly the flavor of Hamburger Helper stroganoff, because it’s not! However, it does the job and takes care of the craving. As your eyes wander below, you will see that the sauce is based on Greek yogurt. Don’t shy away from this recipe because of that! I always use Greek yogurt instead of sour cream, and you barely notice the difference after a while.

The Goods:

• 1 Medium Yellow Onion

• 1 Cup White Mushrooms Chopped

• 2 Garlic Gloves Minced

• 1 Pound of Ground Turkey

• 2 Cups + 3/4 Cup Whole Wheat Penne or Bow Tie Noodles

• 2 TBSP Olive Oil Divided

• 1/4 Cup Grated Parmesan + more for serving

• 1 Cup Greek Yogurt

• 1 Cup Chicken Broth

• 1 TBSP All-Purpose Flour

• 1/4 Tsp Pepper

• 1 Tsp Sea Salt

• 1/2 Tsp Paprika

• For Garnish- Fresh Parsley

Step 1: Heat 1 TBSP of olive oil over medium-high heat in a pan. Add ground turkey and break it up into pieces. Stir in the sea salt, pepper, and paprika. Cook until no longer pink, then set aside in a bowl.

Step 2: Add 1 TBSP of olive oil over medium-high heat in a pan. Add onions and mushrooms and cook until onions are translucent and mushrooms have a nice browning. Add in the garlic and stir for about 2 minutes. Don’t let the garlic brown or burn!

Step 3: Bring a pot of water to a boil and add noodles with a sprinkle of salt. Cook according to package directions. Drain and set aside once they are ready.

Step 4: Add the turkey back to the pan with the mushrooms, onion, and garlic mixture. Then add the 1 TBSP of flour and stir to incorporate everything.

Step 5: Add the Greek yogurt to the pan and stir to heat it. Next, add the Parmesan cheese. Heat the chicken broth in the microwave for 1 minute and then add it to the pan. This will help prevent the sauce from separating.

Step 6: Bring the sauce to a boil, cover, and then simmer on low heat for 10 minutes. You can occasionally stir it. After 10 minutes, add the noodles and coat them with the sauce. The sauce is not made with cream; it will be a little looser, but if it looks like too much liquid, turn up the heat and stir vigorously. This will help any remaining liquid escape by evaporating from the pan.

Step 7: If desired, serve and garnish with fresh parsley and extra parmesan. Enjoy!