Fusilli with Parsley-Mushroom Sauce

In a small bowl combine the yogurt, cheese, parsley, sour cream and pepper; cover and refrigerate.

In a large kettle cook the fusilli according to package directions, omitting the salt. Meanwhile, heat the olive oil in a heavy 7-inch skillet over moderately high heat for 1 minute.

Add the mushrooms, onion and garlic and cook, stirring occasionally for 5 to 7 minutes or until the onion is soft.

Add the wine to the mushroom mixture and cook for 1 to 2 minutes or until most of the liquid is absorbed.

Add the yogurt-cheese mixture and heat through; do not boil or the sauce will curdle.