Lemon Garlic Yogurt Pasta
A no-cook pasta sauce stirred together while the pasta boils. Yogurt, lemon, garlic and olive oil turn into something creamy without any cream.
Method
- Get the pasta on. Salt the water properly, it is the only chance to season the pasta itself.
- While it cooks, mix the yogurt, grated garlic, lemon zest and juice, olive oil and parmesan in a large bowl. Season it well.
- Take the yogurt bowl and set it somewhere warm, or stand it over the pasta pot for a minute. Cold yogurt hitting hot pasta is what makes this split.
- Save a full mug of pasta water before draining.
- Add the drained pasta straight into the yogurt bowl with a splash of the hot water and toss fast and continuously until it turns glossy and coats the strands.
- Add more pasta water if it looks thick. Finish with herbs and lots of black pepper.
A no-cook pasta sauce stirred together while the pasta boils. Yogurt, lemon, garlic and olive oil turn into something creamy without any cream.
Nutrition per serving
- Calories
- 480 kcal
- Protein
- 20 g
- Carbs
- 70 g
- Fat
- 18 g
- Fibre
- 4 g
- Sugar
- 6 g
- Sodium
- 520 mg
Values are estimates based on USDA FoodData Central and vary with brands and portioning.
Chef notes
This splits if you get lazy about temperature, and split yogurt sauce looks curdled and grainy. Two safeguards. Warm the yogurt before the pasta goes in, and use full-fat, because low-fat yogurt splits almost every time. Keep tossing rather than letting it sit. Raw grated garlic is strong here, so if you are sensitive to it use half a clove. It tastes like a much more complicated dish than it is.
Substitutions
- Greek yogurt: creme fraiche is more forgiving and will not split — Parmesan: pecorino, or nutritional yeast to keep it vegetarian|Dill: parsley, mint, or basil
Serving suggestions
A green salad and bread. Some toasted pine nuts or a spoon of chilli oil on top is very good.
Storage
Best fresh. The sauce tightens and can split when reheated.
Reheating
Reheat gently in a pan with plenty of extra water, stirring the whole time.
Equipment
- Pasta pot
- Large mixing bowl
- Box grater
Variations
- With greens
- wilt spinach into the hot pasta before tossing
- Spicy
- add chilli flakes and a spoon of harissa
- Protein
- fold through shredded cooked chicken or chickpeas
Why it works
Yogurt proteins tighten and separate when they hit high heat suddenly. Warming the yogurt first and loosening it with starchy pasta water raises its temperature gradually and coats the proteins in starch, which holds the emulsion together into a smooth sauce.
Frequently asked questions
My sauce curdled, what happened?
The yogurt was too cold or the heat too high. Warm it first and toss off the heat.
Can I use low-fat yogurt?
Not recommended, it splits easily. Full-fat is much more stable.
Is the garlic very strong?
It is raw, so yes. Use half a clove if you prefer it milder.
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