Monday, November 20, 2006

Creamy comfort

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
Cook the pasta in salted water until al dente. In the meantime, simmer the fish in the milk over a very low heat for about 7 minutes, then flake it. Drain the pasta and mix with the fish and the milk. Stir in the yoghurt and chopped dill. Season with freshly ground white pepper.

Ridiculously easy and quick to make, too. What are you waiting for?


Anonymous said...

Wouldn't this be something to try with your lemmon pepper?

wheresmymind said...

Interesting use of yoghurt...looks incredible