Fusilli With Parsley-Mushroom Sauce

• 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

1. In a small bowl combine the yogurt, cheese, parsley, sour cream and pepper; cover and refrigerate.
2. 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.
3. Add the mushrooms, onion and garlic and cook, stirring occasionally for 5 to 7 minutes or until the onion is soft.
4. Add the wine to the mushroom mixture and cook for 1 to 2 minutes or until most of the liquid is absorbed.
5. Add the yogurt-cheese mixture and heat through; do not boil or the sauce will curdle.

yogurt, olive oil, parmesan cheese, black pepper, sour cream, parsley, fusilli, mushrooms, yellow onion, garlic, white wine, parsley sprigs, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1048275 (may not work)