Healthy Portobello Mushroom Pasta in Greek Yoghurt

It is such a cold and rainy day so what's better than creamy pasta for lunch. However, stubborn me still refuses to use cream for the sauce so i searched around for a healthy version and chanced upon a greek yoghurt base , how apt !

Portobello Mushroom Greek Yogurt Pasta

Ingredients

4 tsp baby pasta

1 tsp olive oil

1 big portobello mushroom (diced)

1 clove garlic (smashed and chopped finely)

3 tbsp homemade chicken stock

2 tbsp greek yoghurt

1/4 tsp basil
1 tsp cheddar cheese (grated)

1/2 tsp wheat flour (optional)

Chopped onions (optional)

Method

Cook baby pasta and set aside. Pan fry the garlic, onion and mushroom with the olive oil . Add in chicken stock to soften the mushroom and leave it at medium heat for 5 minutes. Once mushroom is soften, add in basil and cheddar cheese and mix well. Reduce heat and add in greek yoghurt. You may choose to add in flour if the consistency is too watery. Mix well and serve with pasta.


Since my 11 month baby is toothless , i gave the sauce a few pulses on my handheld blender hence the consistency you see above . I was hoping to share the sauce with her but no, she finished it all by herself ! Leaving me plain pasta :(

A happy messy Baby