Herby mushroom pasta

Serves 4 : Very easy : Quick

Ingredients
240gm pasta shells
1 onion, thinly sliced
½ tsp crushed garlic
400gm brown mushrooms, sliced
125ml red wine
10 ml soy sauce
200ml vegetable stock
2 tsp dried oregano
1 – 2 Tblsp fresh sage, finely chopped
1 Tblsp cornflour

2 Tblsp fat free natural yoghurt

Method
Cook the pasta in plenty of lightly salted water. Until al dente.
Drain and keep warm.

Spray a deep frying pan with non-stick cooking spray.
Dry fry the onions and garlic until the onion softens and begins to brown.
Add the mushrooms and continue stir frying for 2 – 3 minutes.
Pour in the wine, stock and soy sauce.
Simmer for 5 minutes or until the mushrooms are tender.

Mix the cornflour to a paste with a little water.
Add to the mushrooms, stirring, and allow the sauce to thicken.
Stir through the oregano and sage.
Remove from the heat.
Stir in the yoghurt.

Serve the mushrooms over the pasta and garnish with a little chopped parsley.
Accompany with a green salad.