Fusilli With Parsley Mushroom Sauce Recipe
Do you want one awesome recipe idea to attempt today? This Fusilli With Parsley Mushroom Sauce is too tasty to be passed up, so make a special note of it it. I prepare this yum Fusilli With Parsley Mushroom Sauce as a Main Dish every month or even more often. The incredible Italian Fusilli With Parsley Mushroom Sauce is mostly prepared with Pasta as the main ingredient. Not trying out this Fusilli With Parsley Mushroom Sauce after reading about it is one of the biggest sins you could possibly imagine of committing.
Ingredients
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
6 ounces mushrooms, sliced thin
1 medium size yellow onion, chopped
2 cloves garlic, minced
1/4 cup dry white wine
Parsley sprigs
Directions
In a small bowl, combine the yogurt, cheese, parsley, sour cream, and 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 two forks to mix.
Transfer the fusilli to a heated platter and garnish with parsley sprigs, if desired.
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 two forks to mix.
Transfer the fusilli to a heated platter and garnish with parsley sprigs, if desired.
