Pasta With Portobello Mushrooms

• 1 pound pappardelle or fettuccine, fresh or dried
• 2 tablespoons olive oil
• 6 large shallots, finely minced
• 1/4 cup coarsely grated ginger
• 1 pound portobello mushrooms or any assortment of wild and common white mushrooms (champignons de Paris), cleaned, trimmed and sliced
• 1 1/4 cups reduced-fat ricotta cheese
• 1 1/4 cups nonfat plain yogurt
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• Freshly ground black pepper to taste
• 1/4 cup chopped parsley
• 1/2 cup coarsely grated Parmigiano Reggiano

1. Cook the pasta in boiling water.
2. Heat the oil in a large skillet, and saute the shallots, ginger and mushrooms until the mushrooms soften and release their liquid.
3. Blend the ricotta and yogurt thoroughly.
4. Then, thoroughly blend a little of the yogurt mixture with the cornstarch to form a smooth paste.
5. Spoon the cornstarch mixture into the remaining yogurt-ricotta mixture, and blend thoroughly.
6. Reduce the heat under the mushrooms to very low.
7. Stir in the yogurt mixture, and cook until the sauce is warmed, but not hot.
8. If it gets hot, it will separate.
9. Season with salt and pepper, and spoon over the pasta.
10. Sprinkle with parsley.
11. Serve with cheese.

olive oil, shallots, ginger, portobello mushrooms, ricotta cheese, nonfat plain yogurt, cornstarch, salt, freshly ground black pepper, parsley

Taken from cooking.nytimes.com/recipes/4031 (may not work)