Disclaimer: Our editors have used AI to create or enhance parts of this article and some images. All content has been fact-checked by our team to ensure accuracy.
Hey, pasta lovers!
Get ready to elevate your dinner game!
Today, I’m diving into a super simple recipe for tomato pasta sauce with Greek yogurt.
It’s rich, creamy, and packed with flavor.
Plus, the Greek yogurt gives it an awesome twist that you won’t want to miss!
Let’s whip up some deliciousness together!
Possible Ingredient Alternatives
Greek yogurt, a key ingredient in this recipe, can be replaced with coconut yogurt for a dairy-free option. Coconut yogurt offers a similar tangy flavor and creamy texture while accommodating vegan diets. Use the same amount as called for in the recipe.
Butter can be substituted with olive oil for a plant-based alternative that maintains the rich mouthfeel. This swap also increases the dish’s heart-healthy monounsaturated fat content. Use an equal amount of olive oil as butter.
Aleppo pepper can be replaced with a mixture of sweet paprika and cayenne pepper to achieve a similar flavor profile. Use 1 1/2 teaspoons of sweet paprika and 1/2 teaspoon of cayenne pepper as a substitute. This combination provides the mild heat and subtle fruitiness characteristic of Aleppo pepper while using more commonly available spices.
Preparation Time | 10-15 minutes |
Cooking Time | 20-30 minutes |
Total Time | 30-45 minutes |
Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1600-1800
- Protein: 50-60 g
- Fat: 70-80 g
- Carbohydrates: 220-240 g
Ingredients
- 450 grams unripe tomatoes
- 1 garlic clove
- 25 grams butter (or use olive oil)
- 150 grams greek yogurt (or crème fraîche)
- Zest of 1 lemon
- 1 tablespoon sugar
- 2 teaspoons aleppo pepper (or use black pepper or a bit of chili)
- 1 teaspoon salt
- 400 grams uncooked pasta
Step 1: Sautéing the Garlic
Begin by melting butter in a pan over medium heat.
Once the butter is melted, add the garlic and sauté until it becomes fragrant.
Ensure the garlic does not burn, as it can become bitter.
Step 2: Cook the Green Tomatoes
Next, add the chopped green tomatoes to the pan along with the zest of a lemon and a tablespoon of sugar.
Cook the mixture until the tomatoes are softened, stirring occasionally.
This will take a few minutes as the tomatoes release their juices and start to break down.
Step 3: Blend and Season the Sauce
Transfer the cooked tomato mixture to a blender or food processor.
Add Greek yogurt or crème fraîche, then blitz until you achieve a smooth consistency.
Season the sauce with salt and Aleppo pepper or black pepper to taste.
Step 4: Cook the Pasta
As the sauce is nearing completion, cook your pasta based on the package instructions, allowing for about 80-100g dry weight per person.
Ensure the pasta is cooked al dente, then drain it well.
Step 5: Combine Pasta and Sauce
Once the pasta is drained, add it to the pan with the sauce.
Stir gently to ensure all the pasta is coated with the flavorful sauce.
Step 6: Serving Suggestions
Serve immediately while hot.
Top each plate with a little extra sauce, and perhaps a sprinkle of chopped parsley for added freshness and color.
Remember, if reheating the sauce, do it very gently to avoid splitting.
If the sauce does split, simply add a couple more spoonfuls of Greek yogurt or crème fraîche and blend again for a smoother consistency.