mushroom and spinach pasta with parmesan

[cimorene]

I found a recipe for creamy mushroom pasta sauce that substitutes yogurt for the typical dairy products and I've used it for a while with varying success, but lately I've been trying to cut out dairy because unfortunately I find that I feel healthier that way than eating lactose-free versions. So after I fried the mushrooms in butter with basil, then cooked them with the spinach, I added rapeseed oil and lime juice instead of yogurt, then grated a generous handful's worth of parmesan into it and tossed it. And I liked the result better than the version with yogurt! Now I feel cheated for all the times I needlessly used yogurt (frequently adding it too soon and curdling it).

Comments

[laurajv]

Isn't it weird how supposedly-lactose-free stuff often just...doesn't work, even though it's clear lactose is the problem (and not, say, casein). In my particular case, yogurt and hard cheeses are fine, and anything else is just not workable.

[cimorene]

Yeah! Actually as far as I know yogurt isn't a problem for me, but the substitution was a good idea anyway apparently.