Stroganoff with Farfalle

Talk about fusion cooking! I love mixing cuisines, and stroganoff with farfalle is a good example of a fusion recipe. Combining pasta with stroganoff sounds like a marriage of Italy and Russia, doesn’t it?

I use lean ground turkey instead of beef to lower fat and cholesterol, and whole grain pasta to bump up the fiber. For a quick and nutritious one-pot meal, try this skillet recipe. Use whatever pasta you like. I like farfalle (bowtie) pasta, but its cooking time is longer than noodles.



  • Nonstick cooking spray
  • 1 pound lean ground turkey
  • 6 oz. frozen chopped onion
  • 1 tsp. minced garlic
  • 1 Tbsp. Worcestershire sauce
  • 1 Tbsp. tomato paste
  • ½ tsp. paprika
  • 1 can condensed cream of mushroom soup
  • 1 soup can water or broth
  • 1 8 oz. can mushrooms, rinsed and drained
  • 3 oz. dried whole wheat pasta
  • 1 cup sour cream



  1. Spray a large skillet with the nonstick cooking spray. Combine turkey and onions in the skillet over medium heat and brown.
  2. Add all other ingredients except pasta and sour cream. Stir to combine.
  3. Stir in the pasta, cover the skillet, and simmer for ten minutes or just until pasta is cooked. (Cooking time depends on size of the pasta)
  4. Remove skillet from heat, let stand 5 minutes, then stir in the sour cream.


Yield: 4 servings

©2011 RECIPES FOR RECOVERY by Cheryl Norman

Stroganoff with Farfalle

Stroganoff with Farfalle

Purists would shun canned ingredients in favor of homemade sauce and fresh mushrooms. If you have the time, indulge. But if you’re pressed for time, remember that taking a little help from a canned ingredient to cook your own food still trumps a salt-and-fat-laden drive-thru meal.

1 Comment

Filed under Healthful Eating, mushrooms, pasta dishes, turkey

One response to “Stroganoff with Farfalle

  1. Sounds interesting and easy, thanks!

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