Creamy Vegetable Stroganoff

A delightful and rich vegetable stroganoff bursting with flavors and creamy textures.

Ingredients

1 1⁄2	cups broccoli, flowerets
1 1⁄2	cups cauliflower, flowerets
1 1⁄2	cups carrots, scraped and thinly sliced
3	cups mushrooms, sliced fresh
1	small onion, chopped
1	garlic clove, minced
3	tablespoons butter, melted
2	tablespoons all-purpose flour
2	cups milk
1⁄2	teaspoon teaspoon chicken bouillon granule
1	(2 1/2 ounce) can sliced ripe olives, drained (optional)
1	cup cup ricotta cheese
3⁄4	cup cup sour cream
1⁄2	cup cup parmesan cheese, grated
1	(16 ounce) package linguine

Instructions

• 1. In a medium saucepan, cook the broccoli, cauliflower, and carrot in a small amount of boiling water for 5 minutes or until the vegetables are crisp-tender. Drain well and set aside.
  2. Meanwhile, bring a large pot of salted water to a boil and cook the linguine according to the package directions.
  3. In a large Dutch oven over medium heat, saute the mushrooms, onion, and garlic in melted butter until the vegetables are tender. Add the all-purpose flour, stirring well. Cook for 1 minute, stirring constantly. Gradually add the milk and chicken bouillon granules. Cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Add the reserved vegetables and olives if using; stir well, and set aside.
  4. In a separate bowl, combine the ricotta cheese, sour cream, and 1/4 cup grated Parmesan cheese; mix well. Add the ricotta cheese mixture to the reserved vegetable mixture; stir well. Cook over medium heat until thoroughly heated.
  5. Once the linguine is cooked, drain well. Combine the linguine and vegetable mixture in a large serving bowl, tossing gently. Sprinkle with the remaining 1/4 cup grated Parmesan cheese before serving.

Jul 21, 2024