Penne with wild mushrooms

Preparation time 10 mins. Cooking time 10 mins.


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

ΒΌ tsp freshly grated nutmeg

30ml/2tbsp freshly chopped basil and parsley

300g 2% Greek yoghurt

Salt and freshly ground black pepper

Recipe courtesy of Total Greek Yoghurt.



  • Step 1

    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).