Indian, Italian

Greek Yogurt Cilantro Pasta

This recipe was one of those on the whim type recipes and of course… when things are starting to go bad in the house, as usual, I have to figure out a way to use them all! I am such a bad shopper sometimes – I just love vegetables so much that I tend to over shop for them and expect that I’ll use them all… and then I end up in situations where I need to work fast! (Which is also the reason to what I give half my creativity credit to :)).

I made this recipe with my Tandoori Vegetables on the side (Recipe here). The combination of both was just beyond me and I did not expect them to marry so well! I actually made the greek yogurt dip to use on the side, but then I just decided to make a quick penne pasta instead with the dip!

But I do have to say – I never imagined using greek yogurt with pasta! Although it would be a great base for a white sauce as well, but it was phenomenal!

Ingredients for Greek Dip/Sauce

  • 2 cups greek yogurt (I used the fat free one)
  • 1/4 cup of milk OR 1/4 cup of water (whatever you choose will taste great regardless!)
  • 1 jalapeno with seeds (you can take out seeds if you don’t like spice!)
  • 1 bunch of cilantro
  • 1 teaspoon of cracked black pepper
  • 2 cups of penne pasta cooked (Or any pasta of your choice)
  • Salt to taste
  • Optional: 1/2 cup of Habanero cheese grated

Directions for Greek Dip/Sauce

  1. Follow directions on the pasta box to prepare Penne Pasta or any pasta of your choice! Cook fully
  2. In a blender, add in greek yogurt, milk or water, jalapeno, cilantro, black pepper, and salt and blend all ingredients together.
  3. Add in the sauce to the hot pasta, mix and serve!
  4. Optional: you can grate some Habanero cheese for the top!
  5. Eat with Tandoori veggies on the side!

Enjoy! 🙂

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