Okay so, I’m going to come right out and just say it. One of my biggest achievements at uni has got to be mastering a basic pasta sauce. And I’m not banging on about your everyday tomato-based purée. Oh no, I’m talking about a cheesy, garlicky, Greek yoghurt ambrosia.
Yep, that’s right, Greek yoghurt.
If you’re feeling a little perplexed, then have a gander through this recipe to see just how you can incorporate an everyday breakfast staple into a delicious tea-time meal.
What you’ll need:
1 portion of penne pasta
1 chicken stock cube or stock pot
2 garlic cloves
1/2 of a red onion
3 mini broccoli trees
1 handful of mushrooms
1 handful of king prawns
1 1/2 tablespoons of Greek yoghurt
1 decent sprinkling of cheddar cheese
What to do:
1. Add half of the stock cube to your pasta water and give it a stir so it’s all mixed in
2. Get your pasta on the boil
3. Prepare your veg: finely chop your garlic and onion, slice your mushrooms and pull apart your broccoli trees so you end up with loads of little sprigs
4. In a frying pan, add a glug of oil.
***Make sure the heat is pretty gentle or you’ll burn your garlic (yuck)
5. Once the pan is preheated, add your garlic, onion and prawns, stir frequently
6. Next add your mushrooms and broccoli.
***If you can, cover your frying pan for about 2 mins: it’ll help soften up your broc
7. When all your ingredients look about done, throw in the remaining stock (add some starchy water from your pasta if you’re using a cube), add the cheese and spoon in your yoghurt
8. Give it all a good stir and once the cheese has melted remove from the heat, drain your pasta and serve
Instead of Greek yoghurt, you can obviously use plain cream or sour cream.However, I always have a cartoon of yoghurt in my fridge so it works better for me in terms of student budget and avoiding food waste (there’s only so much you can do with cream when, like me, you’re not a massive fan of the taste).