Yogurt Pasta with Spiced Onion Sauce
Warm pasta with cool garlic yogurt and deeply savory onions cooked with tomato paste and red pepper.
By Moow Editorial ·
- Let the pasta cool for a minute before adding the yogurt so the sauce stays creamy rather than splitting.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 8 plates
- Prep time: 10 minutes
- Cook time: 15 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 8 plates.
- Calories: 340 kcal
- Protein: 10 g
- Carbohydrates: 49 g
- Fat: 11 g
- Sodium: 321 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Yogurt Pasta
Have these measured and ready before you begin.
- 1 pound (454 g) short pasta
- 2 medium onions
- 4–5 tablespoons neutral cooking oil
- 2 tablespoons tomato paste
- 2 cups (450 g) plain Greek yogurt
- 1 teaspoon salt
Directions
1. Boil the pasta in enough hot water to cover it, then drain and set aside.
2. Whisk the yogurt with the salt and 1/2 cup reserved warm pasta water until smooth.
3. Slice the onions into medium-thin half-moons and cook them in the neutral oil until lightly caramelized.
4. Add the tomato paste and cook until fragrant, then remove from the heat.
5. Let the drained pasta cool for 5 minutes, toss it with the yogurt off the heat, then spoon the tomato-paste onions over the top.
Sources
Contains wheat and milk; pasta may contain egg. Do not add cold yogurt to piping-hot pasta over direct heat, and refrigerate leftovers within 2 hours.