Ingredients:

1 cup sweet onions, thinly sliced
3 cloves garlic, finely minced
4 tbsp butter
2 pounds portabella mushrooms sliced
1 cup yogurt
½ tsp nutmeg
2 Tbsp basil, finely chopped salt and pepper
¼ cup parsley
Parmesan cheese, grated

Sauté the onions and garlic in half the butter for about 4 minutes, stirring constantly until the onions begin to turn transparent. Meanwhile, sauté the mushrooms in the rest of the butter for about 4 minutes, until tender but still firm. Lower the temperature. Add the onion mixture. Sauté for about 15 minutes. Add the yogurt, nutmeg, basil, salt and pepper. Heat through, stirring constantly and ensuring that the mixture does not boil. Pour the sauce over pasta and toss gently. Sprinkle with chopped parsley, and serve with grated Parmesan cheese. This makes enough sauce for 1 pound of pasta, or 6 servings. Enjoy!