Ingredients

The following ingredients have 6 Servings
  • 12 oz 4 cups pasta
  • 2 lbs brown mushrooms (sliced)
  • 1 medium onion (chopped)
  • 1/4 tsp thyme (dried)
  • 4 garlic cloves (minced)
  • 3 tbsp butter (unsalted)
  • 2 cups vegetable or mushroom broth (low sodium)
  • 3 tbsp cornstarch or whole wheat flour
  • 1/2 cup plain yogurt (at least 3.5% fat)
  • 3/4 tsp salt
  • Ground black pepper (to taste)
  • Parsley or dill (finely chopped)
  • Parmesan cheese (grated)

Instruction

  • Cook pasta in salted water until al dente or as per package instructions. I recommend to add pasta to boiling water at same time as you add broth to mushrooms.
  • Preheat large deep skillet on medium heat and melt butter.
  • Add onion and cook for 3 minutes, stirring occasionally.
  • Add thyme and cook for 30 seconds, stirring often.
  • Add mushrooms and garlic. Cook uncovered on medium-high heat for 10 minutes, stirring occasionally.
  • In a medium bowl, whisk broth, cornstarch, salt and pepper. Add to skillet, bring to a boil, reduce heat to low and let sauce simmer for 5 minutes.
  • Don't forget to add pasta to boiling water now as well.
  • Turn off heat, add yogurt and stir. Garnish with more pepper to taste and dill/parsley.
  • Serve over pasta garnished with parmesan cheese.