Chobani Vegetarian “Strogannoff”

by Alexandra

Mushrooms are seriously a girl’s best friend sometimes. And who’da thunk they’d go with yogurt?

Chobani is amazing.

Versatile, delicious, so nutritious —

Chobani is absolutely my favorite brand of Greek yogurt. I’m no Fage fan, and Oikos just rubs me the wrong way. Yeah, Siggi’s is good, but way, way, way overpriced.

In a medium pan, cook 1/2 sliced red onion and 3 cloves of minced garlic in 1 tablespoon olive oil. After 3 minutes, add 4 oz sliced button mushrooms and cook, stirring frequently, for 5 more minutes.

While the veggies cook, prepare 3 servings of whole wheat thin spaghetti and cook until “al dente.”

Also, mix two 6 oz containers of plain 0% Chobani with 1/4 cup skim milk, 1 tbs Worcestershire sauce, 1 tablespoon soy sauce, 1 tablespoon beef boullion granules, 1/4 teaspoon freshly cracked black pepper, 1 teaspoon dried oregano, and 1 teaspoon dried parsley.

When the vegetables are done, add the pasta and yogurt sauce. Heat just until the sauce is hot. *Do not boil or the yogurt will curdle*