Name: Spaghetti with White Yogurt Sauce
Prep time: 30 min
Cook time: 25 min
Yield: 4
Cuisine: Italiana
Ingredients: 2 cups yogurt, Natural Santa Clara®; 500 grams spaghetti, from #7; 2 liters water; 1 cup cow's milk, Santa Clara®; 1 clove garlic, finely chopped; 3 tablespoons butter; 1 cup pumpkin, Italian cut into fans; 1 cup white button mushrooms, cut into quarters; 1/2 cups peas, cooked; 3 tablespoons Parmesan cheese, grated; 1 tablespoon cornstarch; 3 tablespoons salt; 1 teaspoon pepper

Preparation

5 mins

25 mins

Low

Mix the milk and yogurt in a small pot and heat over very low temperature for 4 minutes, remove from heat and set aside. Dissolve the cornstarch with a little of the previous mixture, stirring constantly to avoid lumps.