This isn’t the first pasta sauce recipe I’ve posted and it definitely won’t be the last! I made this recipe when I had dinner with a couple of friends and it was a big hit! The recipe is simple and it doesn’t require too many ingredients, so making it was a breeze. The original recipe can be found here.
3 Servings of whole wheat pasta
Approx. 1 T garlic salt (or garlic powder or actual garlic)
1 T Vegetable oil
1 T basil
1. Cook pasta
2. Squeeze lemon juice into blended
3. Cut up avocado place in blender along with vegetable oil, garlic, and basil
5. Mix sauce with pasta. Eat!
Yogurt sauce is a super simple way to make a boring plate of pasta a little more fun. As a college student I eat a lot of pasta, so learning this easy recipe was a life saver. There are many different variations of the recipe I use depending on what I have in the fridge. Here is a very general variation:
2 T vegetable oil
Vegetables (I usually use red or green peppers or broccoli)
2 cups plain yogurt (Greek yogurt would probably also work, although I have never tried this)
1-2 T butter
Seasoning (Garlic, Italian seasoning, and onion power are all great options)
1. Heat the oil in a medium sauce pan at low heat. Add the vegetables; my favorite vegetable to use is a red pepper, but I think most vegetables would work well. Let simmer for about a minute (might have to be longer depending on the vegetable)
2. Add the yogurt, butter, and seasoning. Mix and let simmer for another minute or so. The yogurt, oil, and butter will not fully mix, so don’t worry if they stay pretty separate.
3. I almost always add cheese to the sauce, but it’s not necessary. I use about a handful of either mozzarella or cheddar cheese. Add it at the end, heat until it melts, and then your sauce is done! Enjoy!