Get the Recipe:
This spicy yogurt pasta is incredibly easy to make in 15 minutes, but doesn’t miss any flavor! Make it with vegetables of your choice for a great healthy lunch or side dish. Gluten-free and made with simple ingredients.
Ingredients
- 3 1/2 oz gluten-free pasta
- 1 cup broccoli, florets
- 1 cup cauliflower, florets
- 5 oz cherry tomatoes, halved
- 1/2 cup scallions
- 2 cloves garlic
- 1/2 tsp salt, minced
- 1 cup Greek yogurt
- 1/2 cup cilantro, chopped
- 1 tsp paprika
- 1 tsp cumin
- 1 tbsp sriracha
- 1 lemon, juice of
Equipment
- Saucepan
- Colander
- Mixing bowl
Instructions
- Cook the pasta according to instructions on packaging. This usually takes around 10 minutes. Drain and rinse when ready.
- Cook the broccoli and cauliflower florets until fully softened.
- Transfer the pasta to a large mixing bowl. Add the cooked broccoli and cauliflower, cherry tomatoes, scallions, garlic, salt, Greek yogurt, fresh cilantro, paprika, cumin, sriracha, and lemon juice. Stir together well, then serve.
Notes
This yoghurt pasta is best served immediately, but can be kept in the fridge in an airtight container for 2-3 days.
Calories: 296kcal, Carbohydrates: 55g, Protein: 19g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 5mg, Sodium: 856mg, Potassium: 711mg, Fiber: 6g, Sugar: 8g, Vitamin A: 1922IU, Vitamin C: 85mg, Calcium: 203mg, Iron: 4mg