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 3 tomatoes, seeded and
finely chopped- 1 teaspoon chopped fresh thyme
or ½ teaspoon dried thyme
- 2 cups Plain Mountain High Yoghurt
- Salt and pepper
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 cloves garlic, crushed
- 1½ pounds mushrooms, sliced
- 1 pound fresh cheese-
or spinach-filled tortellini
- Parmesan cheese (optional)
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In a large glass or ceramic bowl, combine tomatoes and thyme. Add yoghurt and stir. Season with salt and pepper to taste. Set aside.
In a large skillet over medium heat, warm the oil and sauté onions. Cook until just translucent, about 5 minutes. Add garlic and cook for 2 more minutes. Add mushrooms and continue cooking for about 10 minutes until mushrooms release their liquid and liquid is mostly gone.
Meanwhile, in a large non-aluminum pot, cook the tortellini according to package directions. When tortellini is done, drain and return to same pot. Add mushroom mixture and yoghurt mixture, stirring to coat the tortellini. Serve immediately. Garnish with freshly grated parmesan cheese, if desired.
Makes 4 servings.
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| Calories - 470 |
| Total Fat - 17g |
| Cholesterol - 35mg |
| Potassium - 1174mg |
| Sodium - 503mg |
| Total Carbohydrates - 60g |
| Protein - 24g |
| Fiber - 8g |
| Calcium - 35% |
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Serving size: 3 cups.
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*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
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