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  • Writer's pictureJane Youngberg

Pasta with Lemon, Yogurt, and Mushrooms

- Start by putting a pot of water to boil. Salt it. Cook the pasta shape you're feeling at the moment—rotini or fusilli work well for this—until al dente.


- Meanwhile, in a skillet, saute some mushrooms with a little thyme and garlic in some butter. Salt and pepper to taste. Add some chopped parsley, if you've got it on hand, and slice a scallion or two.


- Toss the drained pasta with a couple tablespoons of yogurt and the juice of half a lemon. The first time I made this I used goat yogurt, because that's what my roommate kept on hand, but plain Greek yogurt is always reliable. Mix the pasta with the mushrooms, adding parmesan, and once again, salt and pepper to taste.


- If you're eating at a table with friends, serve with a lightly dressed arugula salad and some dry white wine. If it's still 2020, and you're eating alone in a cave, just add a couple handfuls of arugula to the mushroom pan with the scallions and bring the wine into your bedroom for companionship.


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