Mountain High Yoghurt


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Featured Recipe

Fruit Crepes

Cooking With
Yoghurt

Yoghurt Tortellini

Fresh tortellini and fresh thyme make this dish extra wonderful, but frozen tortellini and dried thyme work great, too.

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)

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.