Recipes

FUSILLI WITH PARSLEY-MUSHROOM SAUCE
  • Ingredients
  • 1 full load of pasta dough made into fusilli
  • 1 cup plain low-fat yogurt
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup minced parsley
  • 4 tablespoons sour cream
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 cup mushrooms, sliced thin
  • 1 medium-size yellow onion, chopped
  • 3 cloves garlic, minced
  • 1/2 cup dry white wine
  • parsley sprigs (optional)
Directions
  1. Make fusilli and set aside
  2. In a small bowl, combine the yogurt, cheese, parsley, sour cream, and pepper; cover and refrigerate
  3. Meanwhile, heat the olive oil in a heavy 7-inch skillet over moderately high heat for 1 minute
  4. Add the mushrooms, onion, and garlic and cook, stirring occasionally, for 5 to 7 minutes or until the onion is soft
  5. Add the wine to the mushroom mixture and cook for 1 to 2 minutes or until most of the liquid is absorbed
  6. Add the yogurt-cheese mixture and heat through; do not boil or the sauce will curdle
  7. Cook fusilli al dente, drain well and return to the cooking pot
  8. Add the mushroom mixture to the pot and toss well with two forks to mix
  9. Transfer the pasta to a heated platter and garnish with parsley sprigs, if desired.


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