Penne with wild mushrooms

Treat the whole family to this tasty and easy to make pasta dish


Preparation time: 10 minutes
Cooking time: 10 minutes


You’ll need:
10ml/2tbsp olive oil
3 shallots, peeled and finely chopped
1-2 cloves garlic, peeled and crushed
300g fresh wild mushroom, wiped and sliced
1tbsp balsamic vinegar
500g packet of fresh Penne Rigate
¼ tsp freshly grated nutmeg
30ml/2tbsp freshly chopped basil and parsley
300g 2% Greek yoghurt
Salt and freshly ground black pepper

This is 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 2% Greek yoghurt.

1 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.
2 Meanwhile, cook the Penne Rigate according to the pack instructions and drain well.
3 Stir the pasta into the mushrooms and reheat. Season to taste. Add the yoghurt and stir well. If liked, parmesan cheese can be sprinkled on just before serving.
4 Serve piping hot and garnish with fresh herbs (if your children don’t object).


Recipe courtesy of Total Greek Yoghurt

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