Surprisingly Healthy Decadent Mushroom Sauce

Do you ever fancy a rich, creamy sauce for your pasta but feel too guilty to actually eat it? Greek yoghurt is a wonderful alternative to cream, is low in fat, and very high in protein. I adore mushrooms so used them as the base for this recipe, but you could use tomatoes, aubergine (eggplant), or even a meat based broth as your base for this sauce. I use this sauce on chickpea pasta, but it could be used on any type of pasta, gnocchi, a vegetable bake, chicken, or pork.

Ingredients
1 small pack mushrooms (around 300g / .7lb)
1 shallot or 1/2 a small onion
3 cloves garlic
Fresh thyme or tarragon and a sprig of fresh rosemary
salt and pepper to taste (I recommend Saltopia's Mushy Love)
1.5 cups low fat Greek Yoghurt (I prefer Fage or Siggis)
1tbsp olive or avocado oil to sauteé the vegetables
Grated Pecorino or Parmesan (optional)

Method
Finely chop the shallot and garlic, put a frying pan with high sides on a low to medium heat and add the oil. Once the oil is warm add the shallot and garlic, stir regularly.
Slice the mushrooms quite thinly, and add the the pan, after around 5 minutes it should be starting to soften, finely chop the herbs and add to the saucepan, stirring regularly. Once the mixture begins to brown, add half the yoghurt, it will begin to melt into a cream. Add salt and pepper to taste and continue stirring while adding the rest of the yoghurt to the mixture. Before serving add the cheese if desired, I'd recommend a robust hard cheese such as pecorino to bring depth to the flavour.  

This recipe is gluten free and vegetarian, to make vegan you can substitute the yoghurt for a vegan yoghurt such as Forager or Daiya.