NomEatNom - Creamy Greek Yogurt Pasta

Ahhhh, Greek yogurt!

Not only is it packed with protein, calcium, and probiotics, but it’s also oh so creamy and delicious!

My love for Greek yogurt is no secret. In fact, just about every day I enjoy some straight up mixed with a bit of fresh fruit for a snack. Not to mention that I also use it in just about everything…frittatas, pancakes, hummus, muffins, mashed cauliflower, chocolate cake, frozen yogurt…you name it!

Of course, I can’t stop there!

So, here’s another fantastic way to add a little more Greek yogurt to your life: a creamy, healthy, and nommy pasta sauce!

Oh, and to all my fellow experimental chefs out there, feel free to try this sauce with a variety of veggies. I think asparagus or snow peas would make a fantastic variation!

You could also add chicken…

Kalamata olives…

zucchini…

the possibilities are endless!!

Nom, nom, nom!!!

Creamy Greek Yogurt Pasta
(Serves 4 to 5)

Ingredients:

10 oz. whole grain pasta
2 T virgin coconut oil
3 to 4 cloves fresh garlic, peeled and diced
1 red onion, coarsely chopped
2 broccoli crowns
8 oz. mushrooms, sliced
Sea salt, according to taste
Pinch crushed red pepper
1 tsp all-purpose seasoning
4 oz. jar diced pimientos, drained
1 lemon, juiced
12 oz. plain Greek yogurt
1/2 cup Dijon mustard
Freshly shredded Parmesan cheese

Bring a large pot of water to boil and cook until the pasta is al dente.

While the pasta cooks, heat the coconut oil in a large wok, or skillet, over medium-high heat. When the oil has melted, add the garlic and sauté until golden. Then add the onion and broccoli and sauté until tender. Stir in the piminientos, mushrooms, and seasonings. When the mushrooms are tender, remove the pan from the heat.

Meanwhile, in a separate bowl, whisk together the lemon juice, Greek yogurt, and Dijon mustard.

Pour the yogurt sauce over the warm pasta mixture and stir until the pasta is evenly coated.

Sprinkle each serving with the shredded Parmesan.

Enjoy!

Anyone else out there obsessed with Greek yogurt?? What’s your favorite way to devour it?