An Italian dish the whole family will enjoy.
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
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.