Sunny Tortellini (Serves Four)

Robyn Ridler, Portland, OR

2 cups plain yogurt
1/2 cup finely chopped sun-dried tomatoes
2 scallions, chopped
1/2 tsp. dried thyme
freshly ground black pepper to taste
dash of tamari
1 lb. cheese tortellini
1 large onion, chopped
2 shallots, chopped
2 cloves garlic, crushed
3-5 tbsp. vegetable oil
1 1/2 lbs. sliced fresh mushrooms

Cook tortellini according to package directions. While tortellini is cooking, combine yogurt, tomatoes, scallions, thyme, pepper, and tamari. Mix well and set aside.

Saute onion, shallots, and garlic in oil. Add mushrooms and continue coooking for 15-20 minutes until mushrooms are shrunken, stirring occasionally.

When tortellini is done, drain and return to pot. Add the mushroom mixture immediately and toss. Add the yogurt mixture, stirring to coat the pasta and mushrooms.

Serve immediately. Tastes great served with a tossed green salad and fresh bread.

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