In this version, I replaced the full-fat sour cream with a combination of light sour cream and non-fat Greek yogurt, which was surprisingly still full of creamy flavor without the full-fat guilt. I also used ground turkey to replace the usual beef slices – to my delight, the mixture with the ground turkey and the secret addition of Bragg’s Liquid Aminos and beef bouillon didn’t disappoint as the final combination of pasta, sauce and meat felt satisfyingly “beefy” with every bite. I hope you enjoy this new updated version as much as I enjoyed making it!
(makes 8 servings)
1 box whole wheat pasta (or 14 oz.)
1 container 93/7 ground turkey (or 20.8 oz.)
1 beef bouillon cube (or 6g)
1 tsp. Bragg’s Liquid Aminos
4 cloves garlic
8 oz. mushrooms
2 tbsp. tomato paste
2 1/4 cups non-fat plain non-fat Greek yogurt
16 oz. light sour cream
Dash of pepper
1. In a large pot, cook the pasta to the desired firmness. Drain and set aside.
2. Slice mushrooms thinly and mince garlic. Set aside.
3. In a large skillet under medium heat, spray the pan lightly with oil (1-2 sprays). Add ground turkey, pepper and Bragg’s Liquid Aminos and saute until ground turkey is fully cooked.
4. Add garlic in the skillet and stir until garlic is fragrant (about 3 minutes).
5. Add tomato paste in the skillet and stir for 3 minutes until well-combined with the other ingredients.
6. Add mushrooms in the skillet and saute for 5 minutes until mushrooms are soft and have released juices into the pan.
7. Lower temperature to medium-low heat and add Greek yogurt and sour cream. Stir until all ingredients are well-combined.
8. Let the sauce simmer for 10 minutes until it thickens to a consistency of heavy cream, stirring frequently to prevent burning.
9. Pour sauce over pasta and serve.