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Mushroom Stroganoff Shells with Whole Grain Pasta Shells

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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Ingredients Method Notes

Ingredients
  

  • 1 pound whole-grain shell pasta cooked
  • 1 cup lentils cooked
  • 1 teaspoon olive oil
  • 3 cups white button mushrooms quartered
  • 1/2 cup walnuts
  • 1 cup chicken broth
  • 2 teaspoons corn starch
  • 1/4 cup plain low-fat Greek yogurt
Toppings
  • Chives or green onions sliced
  • 1 tablespoon plain low-fat Greek yogurt
  • 2 tablespoons shredded Parmesan cheese

Method
 

  1. Cook the pasta according to package instructions. Drain in a colander and rinse in cold water.
  2. Sauté the mushrooms in olive oil until golden brown. Remove from the pan.
  3. Toast the walnuts in the same pan. Add the mushrooms back to the pan along with the lentils, broth, and corn starch. Bring to a boil then add the pasta and reheat all together.
  4. Remove from the heat and stir in the yogurt.

Notes

Chef's Tips: Garnish with sliced chives or green onions, a scoop of yogurt, and shredded Parmesan cheese.This dish is great by itself or you can add a tossed salad.
Nutrition Facts: each 1 cup serving: 460 calories, 9g fat, 2g saturated fat, 0g trans fat, 5mg cholesterol, 113mg sodium, 77g carbohydrate, 11g fiber, 7g sugars, 24g protein.
Copyright Food and Health Communications, Inc.
Reprinted with permission.