Pasta With Mushrooms, Cauliflower and Peas

• 1 pound fresh white mushrooms
• 1 teaspoon olive oil
• 8 ounces whole onion or 7 ounces chopped onion (1 2/3 cups)
• 4 ripe plum tomatoes
• 1 tablespoon parsley
• 3 cups cauliflower florettes
• 1/4 teaspoon hot pepper flakes
• 8 ounces fresh pasta shells or other small pasta
• 1 cup nonfat yogurt
• 1 cup reduced fat ricotta
• 2 ounces Parmigiano Reggiano (or 4 tablespoons, grated)
• 1 cup frozen peas
• Freshly ground black pepper
• 1/4 teaspoon salt, optional

1. Wash and trim mushrooms and slice them in food processor.
2. Heat oil in large nonstick pot or skillet; add mushrooms and cook over medium-high heat.
3. Chop whole onions finely in food processor by pulsing and add to mushrooms; continue to saute until onions soften.
4. Bring water for pasta to boil in covered pot.
5. Wash, trim and quarter tomatoes; wash, dry and coarsely chop parsley; chop tomatoes and parsley finely in food processor by pulsing; add to onions and mushrooms; reduce heat to simmer.
6. Chop cauliflower in food processor by pulsing; add to pot with hot pepper flakes; cover and continue cooking about 5 minutes, until vegetables are soft.
7. Cook the pasta.
8. In food processor, blend yogurt and ricotta.
9. Coarsely grate Parmigiano and stir into yogurt mixture.
10. Add the peas to the vegetables and cook 2 minutes longer.
11. Remove from heat; stir in yogurt mixture; season with pepper and salt, if desired.
12. Drain pasta and stir in.

white mushrooms, olive oil, onion, tomatoes, parsley, cauliflower florettes, hot pepper, pasta shells, nonfat yogurt, ricotta, frozen peas, freshly ground black pepper, salt

Taken from cooking.nytimes.com/recipes/7940 (may not work)