I love creamy pasta sauces once in a while but I never order them and only very rarely make them myself. Why? Well, for one, they're not a very healthy choice. What's more, they taste great at first but make you feel stuffed immediately. And after just a little while, the cream goes cloggy and the pasta turns very sticky and unpleasant. I've found something, though - pasta with yoghurt. When I first read the recipe here I was incredulous but I tried and tested it and was convinced. It seems that the greek Total yoghurt can be heated (gently when the fat-free version is used) because it is strained in order to remove the whey. What you get is a gorgeously creamy sauce, silky, rich-tasting, yet light - what more could a girl ask for? Here's my version of
Pasta with yoghurt, smoked fish and dill (serves 2)
- 160g pasta
- 160g smoked fish, such as hot-smoked salmon, mackerel, haddock, trout...
- 150 fat-free Total yoghurt
- 1 dl milk
- some dill, finely chopped
- white pepper
Ridiculously easy and quick to make, too. What are you waiting for?