Greek yoghurt pasta
Oh boy, we’re going to be talking about a fun one today – it’s my favourite cheat of a dinner just now. This Greek yoghurt pasta sounds weird, but my oh my is something to be coveted. Preferably with a large glass of wine on the side.
There are many things that we can put in the ‘comfort food’ category – mac and cheese, pesto-covered gnocchi, basically anything that involves cheese and carbs in large quantities. Plus my prawn ceviche, but I’m just weird like that. This pasta is the latest addition to my line up.
A lot of things you read about comfort food suggest that it’s mainly a winter necessity, but there are days all year round where you need dinner to be a bit of a hug, and this is where this Greek yoghurt pasta comes in to play.
It’s not necessarily something you would think of making – but we make pasta sauces with all sorts of cheeses and cream, so it’s not as far out as it might initially seem. There’s also something more to this dish. The flavours balance really well. The sauce has a tanginess to it from the yoghurt; the onions a sweetness; the parmesan a saltiness. Together they are something you can savour on your own or serve up to company with minimal effort and zero shame.
So if you’ve had a day that needs a pick me up and you want something to make dinner the best part of the day, try this recipe and let me know how you get on.
This is comfort food at its best. Very simple. Very easy to make. Great flavours, and something to give you a hug in food form. Serves 2.
- 3 tbsp olive oil or rapeseed oil
- 300g chopped red onions
- 2 tsp balsamic vinegar
- 1 tsp brown sugar
- 225g Greek yoghurt
- 50g parmesan
- 225g fresh tagliatelle
Heat the oil in a large frying pan on a medium-high heat. When it’s hot, add in the onions and stir through to make sure they’re properly coated. Turn down the heat to medium-low and cook the onions, turning them every couple of minutes. After 15 minutes add in the balsamic vinegar and sugar. Cook for another 10-15 minutes until a golden purple colour.
Cook the pasta as per the pack instructions (or your own, if you’ve made it) in salted water.
Drain the pasta once cooked to al dente, keeping back about 50-60ml of the pasta water.
Mix the yoghurt with about half of your pasta water, it should loosen a little but not become too runny. Toss the tagliatelle and yoghurt mixture. Add more of the pasta water if you want the sauce thinner.
Serve by putting the pasta in a bowl, add the onions and their juices on top and then grate the cheese over the whole bowl.
Keywords: Greek yoghurt pasta