Mushroom-kale stroganoff

Total Time
20 min
10 min
10 min
You won't miss the meat when hearty roasted mushrooms stand in for the beef in this quick stroganoff riff. Sautéed lacinato kale ups the veggies, and chickpea pasta lends plant-powered protein. You can look for the recipe for the Savory Mushrooms on the WW website. It makes a big batch, enough for this recipe and to have extra to stir into a batch of steamed rice or to fold into an omelet. If you'd like, you can make half a batch of the mushrooms and you will have just the right amount for this recipe.


Olive oil

1 Tbsp

Uncooked shallot(s)

1 item(s), minced

Uncooked kale

6 cup(s), lacinato, stemmed and thinly sliced

Savory mushrooms

2 cup(s)

Fat free reduced sodium vegetable broth

1 cup(s)

All-purpose flour

1 Tbsp

Kosher salt

½ tsp

Black pepper

½ tsp

Reduced-fat sour cream

½ cup(s)

Cooked chickpea pasta

3 cup(s), rotini


  1. In a large skillet over medium-high heat, warm oil. Add shallot; sauté 2 minutes. Add kale; sauté 3 minutes. Stir in mushrooms.
  2. In a small bowl, whisk broth, flour, salt, and pepper. Add to skillet and cook until thickened, about 1 minute. Remove from heat; stir in sour cream. Toss with pasta.
  3. Serving size: 11⁄3 cups