Penne with Wild Mushrooms
Add FAGE Total Yoghurt to pasta for a healthy but creamy sauce.
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
- 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.
Stir the pasta into the mushrooms and reheat. Add the nutmeg and season to taste. Add the yoghurt and stir well.