Fusilli With Parsley-Mushroom Sauce - cooking recipe

Ingredients

1/2 c. plain low-fat yogurt
1 Tbsp. olive oil
1/4 c. grated Parmesan cheese
1/8 tsp. black pepper
2 Tbsp. sour cream
1/4 c. minced parsley
8 oz. fusilli, rotelle or spaghetti
6 oz. mushrooms, sliced thin
1 medium-size yellow onion, chopped
2 cloves garlic, minced
1/4 c. dry white wine
parsley sprigs (optional)
1/4 c. minced parsley

Preparation

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.