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4.75 from 8 votes

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 good grating of hard cheese!
Course Main
Cuisine British
Keyword mushrooms, Pasta, Walnut
Prep Time 5 minutes
Cook Time 27 minutes
Total Time 32 minutes
Servings 4
Author Camilla Hawkins


  • 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


  • 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.