This creamy stroganoff is served on a bed of spinach fettuccine which makes a very colorful entrée.
Cook fettuccine according to package directions. Drain. Keep warm.
Meanwhile, melt butter in 3-quart saucepan until sizzling; add mushrooms, onion and garlic. Cook over medium heat 5-7 minutes or until mushrooms are tender.
Stir flour and pepper into mushroom mixture. Stir in vegetable broth and tomato paste. Continue cooking, stirring constantly, 2-3 minutes or until mixture comes to a boil. Boil 1 minute, stirring constantly.
Stir in sour cream. Continue cooking 1-2 minutes or until mixture is heated through. (Do not boil.) Serve mushroom mixture over hot cooked fettuccine.
*Substitute 1(9-ounce) package refrigerated spinach fettuccine.
Dietary Fiber: 9g
WE MADE THIS LAST NIGHT FOR DINNER.....YUM! IT WAS VERY GOOD REHEATED THE NEXT DAY FOR LUNCH ALSO!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/809
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