An Unusual Pasta SaucePosted: April 29, 2010
Good morning! While I sit here and contemplate going back to bed, I thought I’d get cracking on some blogging. Time to get back in the swing of things. So here we go – the first meal from my kitchen in almost a month! And I didn’t have to lift a finger because a certain fiance made it for me the night I got back.
We spoke on the phone at one point while I was in San Diego and he told me about this pasta dish he made for himself which included a yogurt sauce. At first I thought that sounded… gross? But he assured me it was delicious and would make it for me when I got home. The man doesn’t lie.
So here it is – Phil’s very own recipe for an unusual pasta sauce that tastes surprisingly good. When you’re sick of tomatoes, give this a try.
Pasta with Yogurt Sauce
- 250g pasta (we used quinoa elbows, but feel free to substitute with whatever you’d like – just don’t use spaghetti or linguine)
- 3 cloves garlic, finely chopped
- 1-2 red chilis, finely chopped
- 250g prawns (cooked and peeled)
- 4 heaped tbsp plain yogurt (we used goat yogurt)
- juice of 1 lime
- 1 tsp dried oregano
- salt + pepper
- olive oil
- Start boiling the pasta water. Once it is up to the boil and the pasta is in, get started on the sauce in another pan.
- Fry the garlic and chilis in the olive oil for 1-2 minutes. Add the prawns, and cook for another 1-2 minutes.
- Turn the heat up and add the herbs and lime juice. Let it sizzle for a minute, then add the yogurt. Stir well and season – let it warm through, then turn the heat off.
- At this point, the pasta should be cooked. Drain it, and combine the sauce and pasta in one pan. Toss to coat and serve hot.