Pasta Peas and Soysauge

I'm jealous of the prosciutto and peas eating people, so I decided to create my own vegetarian version. It involves fake meat, which isn't very Michael-Pollan-doctrine of me, but everyone needs a smidge of a splurge sometimes. This recipe can take a million variations. This is the one I made this time around based on what I had at home, but when I make it again (and I will, because it was delicious) it will probably be a bit different.

1 tbs butter
1/2 tbs olive oil
1 tsp minced garlic
1/4 cup of sliced and chopped onion
1 or 2 chopped soysauge
2-4 chopped mushroom "meatballs"
2 tbs red wine
1 cup frozen peas
1/4-1/2 tsp red pepper flakes
1/2 tsp smoked paprika
1 8 oz cup of plain greek yogurt
1/4-1/2 cup pasta water
1 tsp lemon juice
1/4 cup chopped fresh basil
1/2 package of just al dente cooked whole wheat pasta
1/3 cup grated parmesan
salt and pepper to season accordingly

Cook pasta just to al dente, drain, saving some of the starchy pasta water and then side aside. In the now empty large sauce pan used to cook the pasta, add the oil and butter and heat on medium high. Stir and when butter is all melted and hot, add the garlic and onion. After about minute add fakes meat. Season. Stir and heat till onion is tender. Add peas, red pepper flakes, paprika and wine, stir and let alcohol cook off. Season. Remove from heat to cool a moment so that it is not too hot for the next step, which is the yogurt. In a medium sized bowl, mix yogurt and water and stir, then add lemon juice. Pour into sauce pan, add basil and parmesan, return sauce pan to low heat. Stir all ingredients well and let sit for a minute then toss in pasta, toss well, season, cover and let simmer on low heat for a few minutes. Serve and eat. It's yummy.