INGREDIENTS

2 tablespoon olive oil

3 shallots, peeled and finely chopped

1-2 cloves garlic, peeled and crushed

2/3 lbs fresh wild mushroom, wiped and sliced

1 tablespoon balsamic vinegar

1.1 lb packet of fresh Penne

¼ teaspoon freshly grated nutmeg

Salt and freshly ground black pepper

12 Deca & Otto plain Greek yogurt

2 tablespoon freshly chopped basil and parsley

INSTRUCTIONS

Heat the oil in a large saucepan and sauté the chopped shallots and crushed garlic for 2-3 minutes without browning. Stir in the mushrooms and vinegar and cook for another 3-4 minutes.

​

​

​

​

Meanwhile, cook the Penne according to the pack instructions and drain well.

​

​

​

​

Stir the pasta into the mushrooms and reheat. Season to taste. Add the Deca & Otto plain Greek yogurt and stir well. If liked, Parmesan cheese can be sprinkled on just before serving.

​

​

​

​

​

Serve piping hot and garnish with fresh herbs.

1