Green cabbage: 150g (1.5 cups, thinly sliced), Mushrooms: 150g (1.5 cups, sliced), Onion: 50g (1/2 small, thinly sliced), Garlic: 6g (2 cloves, minced), Whole wheat pasta: 70g (2.5 oz, dry), Greek yogurt: 60g (1/4 cup), Vegetable broth: 120ml (1/2 cup), Flour: 10g (1 tbsp), Olive oil: 10ml (2 tsp), Paprika: 2g (1/2 tsp), Dried thyme: 1g (1/4 tsp), Dijon mustard: 5g (1 tsp), Worcestershire sauce: 5ml (1 tsp), Salt: 2g (1/2 tsp), Black pepper: 1g (1/4 tsp), Fresh parsley: 5g (1 tbsp, chopped)
1. Cook 70g whole wheat pasta according to package instructions. Drain and set aside. 2. In a large skillet, heat 10ml olive oil over medium heat. 3. Add 50g thinly sliced onion and cook until translucent, about 3 minutes. 4. Add 6g minced garlic and cook for 30 seconds until fragrant. 5. Add 150g sliced mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes. 6. Add 150g thinly sliced green cabbage and cook until slightly wilted, about 3-4 minutes. 7. Sprinkle 10g flour over the vegetables and stir to coat. Cook for 1 minute. 8. Gradually add 120ml vegetable broth, stirring constantly to prevent lumps. 9. Add 2g paprika, 1g dried thyme, 5g Dijon mustard, 5ml Worcestershire sauce, 2g salt, and 1g black pepper. 10. Bring to a simmer and cook until the sauce thickens, about 3-4 minutes. 11. Remove from heat and stir in 60g Greek yogurt. 12. Add the cooked pasta to the skillet and toss to combine. 13. Serve hot, garnished with 5g chopped fresh parsley.
