Stroganoff

It has felt like fall the last few days in Charleston but I know it won’t last. This short chill has given me just enough of a taste to start feeling passionate about making fall recipes. Let’s hope it I make enough recipes to last me until it really does become fall in Charleston.

The trick to healthier stroganoff is watching your portions! Measure out the pasta so it is filling but not indulgent. Increase the zucchini and mushrooms if you want a larger portion rather than increasing the pasta. I’d recommend leaving the zucchini separate if storing for leftovers so it doesn’t get soggy.

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Stroganoff

2 servings

• 2 1/2 cups egg noodles

• 1 cup sliced zucchini

• 1 can full-fat coconut milk, shake to combine

• 4 oz cremini or bella mushrooms

• 1/2 lb mild Italian sausage (use sweet if you are sensitive to heat)

• 1/4 cup diced onion

• 1/2 cup chopped bell pepper (red, yellow, or orange)

• 1 TBS flour

• 1 1/2 tsp Italian Seasoning (salt-free)

• 1/4 tsp red pepper flakes

• 1 clove garlic, minced

• 1/2 tsp dried parsley

• 1/2 tsp sea salt

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1. Bring water, heavily salted, in a stock pot to a boil

2. Brown sausage, breaking up into smaller chunks, in skillet and set aside

3. Mince onion to get 1/4 cup

4. Chop bell pepper to get 1/2 cup

5. Chop mushrooms if needed

6. Mince garlic clove

7. In a deep pan, add ~1 tsp oil over medium heat. Add onion and bell pepper cooking for about 8 minutes

8. Add mushrooms and garlic and cook additional 4 minutes

9. Add 1 1/2 tsp Italian seasoning, 1/4 tsp red pepper flakes, 1/2 tsp dried parsley, 1/2 tsp sea salt, tossing all

10. Sprinkle over flour, coating the veggies

11. Add the coconut milk and bring to a simmer

12. Slice, then quarter, the zucchini to get ~ 1 cup.

13. Cook pasta in the boiling water from step 1 for 7 minutes, then drain

14. Add the coconut milk mixture and the sausage to the pasta and fold to combine

15. Quickly clean out the pan (from the veggies), add a little oil over medium high heat.

16. Sear the zucchini wedges on both sides (should be cooked but still crisp with browning)

17. Serve pasta and top with the fresh zucchini wedges

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Speed it Up

• Buy pre-sliced mushrooms

Prep in Advance

• Cook the pasta in advance and just add to the sauce

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