Recipe: Fusilli with Parsley and Mushroom Sauce

FUSILLI WITH PARSLEY AND MUSHROOM SAUCE

1/2 cup plain low-fat yogurt
1/4 cup grated Parmesan cheese
1/4 cup minced parsley
2 tablespoons sour cream
1/8 teaspoon black pepper
8 ounces fusilli,* rotelle, or spaghetti
1 Tablespoon olive oil
mushrooms (see note)
6 medium-size yellow onions, chopped (see note)
2 cloves garlic, minced
1/4 cup dry white wine

In a small bowl, combine the yogurt, cheese, parsley, sour cream and black pepper; cover and refrigerate.

In a large kettle, cook the fusilli according to package directions, omitting the salt.

Meanwhile, heat the olive oil in a heavy 7 inch skillet over moderately high heat for 1 minute. Add the mushrooms, onion, and garlic and cook, stirring occasionally for 5 to 7 minutes or until the onion is soft.

Add the wine to the mushroom mixture and cook for 1 to 2 minutes or until most of the liquid is absorbed.

Add the yogurt-cheese mixture and heat through; do not boil or the sauce will curdle.

Drain the fusilli and return it to the kettle. Add the mushroom mixture and toss well with 2 forks to mix. Transfer the fusilli to a heated platter.

*Fusilli resembles long strands of spaghetti twisted like a corkscrew. Short thicker corkscrew pasta is also known as rotelle.

Servings: 4
Source: Reader's Digest Great Recipes for Good Health

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A Note from Betsy at Recipelink:

The copy of this recipe didn't state the number of mushrooms so my suggestion would be to use 3/4 to 1 lb of fresh mushrooms, sliced or chopped. Your choice of mushrooms (I think Baby Bellas would be nice). Looking at this recipe I would lower the number of onions to 1 or 2 (or to your taste).