Ingredients

The following ingredients have 4 Servings
  • 1 Red onion* (large, finely sliced)
  • 2 Garlic cloves* (crushed)
  • 200 g White mushrooms*
  • 80 g Walnut halves*
  • 250 mls White Wine (I used Soave*)
  • 250 ml Organic vegetable or chicken stock made from 1 stock cube
  • 150 ml Low fat plain yogurt*
  • 350 g Penne*
  • Freshly ground salt and pepper
  • Parmigiano Reggiano* (grated or vegetarian hard cheese to serve)
  • A few extra walnut pieces to garnish (optional)
  • *All from the Sainsbury So Organic range

Instruction

  • Heat 1 tbsp of oil in a large non-stick pan on a medium heat and soften the onion and garlic for about 10 minutes under a lid, stirring occasionally.
  • Add another tbsp of oil and add the walnuts and mushrooms and fry until cooked, stirring regularly.
  • Add the stock, wine and seasoning, bring to the boil and then simmer for 12 minutes to make a reduction.
  • Cook the penne according to instructions.
  • Add the yogurt to the reduction over a very low heat and stir through, adjust seasoning if necessary.
  • Drain the pasta and pour over the mushroom and walnut sauce.
  • Place in a large serving bowl and serve with grated Parmigiano Reggiano or vegetarian equivalent and garnish with walnut pieces.