Mushroom & Walnut Penne - Organic & Vegetarian
A nutritious and delicious organic, low fat, vegetarian pasta dish made with mushroom, walnuts, white wine and yogurt, finished off with a grating of hard cheese!
Servings 4
Ingredients
- 1 Red onion large, finely sliced
- 2 Garlic cloves crushed
- 200 g White mushrooms
- 80 g Walnut halves
- 250 ml 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
Instructions
- 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.