Ingredients
300g FAGE Total 2%
2 tbsp olive oil
3 shallots, peeled and finely chopped
1-2 cloves garlic, peeled and crushed
300g fresh wild mushroom, wiped and sliced
1 tbsp balsamic vinegar
500g packet of fresh Penne Rigate
¼ tsp freshly grated nutmeg
Salt and freshly ground black
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Steps
- Heat the oil in a large saucepan and sauté the chopped shallots and crushed garlic for 2-3 minutes without browning. Stir in the mushrooms and vinegar and cook for another 3-4 minutes.
- Meanwhile, cook the Penne Rigate according to the pack instructions and drain well.
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Stir the pasta into the mushrooms and reheat. Add the nutmeg and season to taste. Add the yoghurt and stir well.
