Saute the onions and garlic in half the butter over medium heat about 4 minutes, stirring constantly until onions begin to turn transparent.
In the meantime, saute the mushrooms in the rest of the butter for about 4 minutes, until tender but still firm. Lower the temperature. Add the onion mixture. Saute for about 15 minutes.
Add the yogurt, nutmeg, basil, salt and pepper. Heat through, stirring constantly and ensuring that the mixture does not boil. pour the sauce over pasta and toss gently. Sprinkle with chopped parsley, and serve with a generous amount of grated parmesan cheese. Makes enough for a lb of pasta.
Originally Submitted
9/26/2010
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