• 50-75 g – Pasta (macaroni or spaghetti)
• 75 g – Mushrooms
• 10 g – grated cheese
• 1 tbsp – Yoghurt
• 2 tsp – finely chopped Parsley
- Cook the pasta in a pan of slightly salted water until it’s done but is still firm.
- Saute the mushrooms in a non-stick pan until soft.
- Add the pasta and yoghurt to the mushrooms. Mix well.
- Stir in the parsley.
- Transfer to a warmed plate and sprinkle with grated cheese.
Recipe courtesy of Sify Bawarchi