Mascarpone and Parmesan cheese sauce with Provençal herbs and basil

First, mix the mascarpone cheese, parmesan and natural yogurt in a separate bowl. What I did was to grate part of the Parmesan, and the rest I left as small cubes. These little cubes will surely not melt completely and it gives a great flavor to the sauce. Afterwards, add the spices (in my case Provencal herbs and basil because I liked those flavors, but with pepper it must be very good too).

We sauté the ingredients we have added (in my case, only peas). Then add the sauce and stir, letting the cheese melt well and mix over medium-low heat. We will leave it more or less time depending on the degree of melting we want in the Parmesan cheese. In this photo the yogurt is already added (the previous photo was taken before).

Finally, we can eat it like this or gratinate it. This time I gratinized it and it turned out like this (with some eggplants), I hope you like it! PS: It is a very thick sauce, so I could have used it for several servings. It depends on the amount of sauce you like (: