Ingredients
2 tbsp olive oil
3 shallots, peeled and finely chopped
1-2 cloves garlic, peeled and crushed
2/3 lbs fresh wild mushroom, wiped and sliced
1 tbsp balsamic vinegar
1.1 lb packet of fresh Penne Rigate
¼ tsp freshly grated nutmeg
Salt and freshly ground black pepper
2 containers of 6 oz FAGE Total 0%
2 tbsp freshly chopped basil and parsley
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Steps
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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. Season to taste. Add the FAGE Total Greek Yogurt and stir well. If liked, Parmesan cheese can be sprinkled on just before serving.
- Serve piping hot and garnish with fresh herbs (if your children don’t object).
- Additional Notes: A totally low fat pasta recipe that all the family can enjoy. A blend of wild mushrooms tossed together with freshly cooked penne , a hint of vinegar and nutmeg and deliciously creamy FAGE Total 0% Greek Yogurt.
