A healthier option for a white sauce.
- 500 gr pasta
- 500 gr mushrooms
- 150 ml white wine
- 200 gr yogurt
- 1 tsp corn flour
- 200 ml milk
- 1 Tbsp grated parmesan
- 3 Tbsp parsley
- olive oil
- salt, pepper, soy sauce
Slice mushrooms, push in water, stir fry with garlic. Add salt, pepper and soy sauce and once they are out of water add the wine.
Once softened, add parsley and set aside.
Add yogurt in new pot at low heat. Using the wine pot will cause coagulation.
Add milk, cornflour, salt, pepper and parmesan. Keep stirring.
Add in mushrooms.
Add in drained pasta, and serve.