My first summer in Greece as a teenager was spent indulging in thick fresh Greek Yogurt almost every morning for breakfast. I was amazed at how simple and satisfying the duo of yogurt and honey could be. I remember thinking,“Why didn’t I think of this?!”
Returning to the states after time spent in Greece is often a difficult task resulting in withdrawals. For me, it was withdrawals from 1) Siesta; 2) Cheap gyros; 3) Thick and tasty Greek Yogurt. I was forever changed and simply couldn’t look at yogurt the same again. I turned my nose up at American yogurt and actually said things like “this is hardly yogurt!” Apparently, I had become a Yogurt Snob.
In my home, straining yogurt became a weekly task completed on Saturday in preparation for the week. It was a 24-hour process, and after some patience we were able to enjoy a similar thick and tart yogurt variety much like the yogurt I was enjoying in Greece as a teen. (I feel as if I should be saying something like “we walked 3 miles to get the yogurt, up and down hills in the snow and sleet, without gloves…!”)
Today with the availability of Greek-style yogurt in grocery stores, it has become a star ingredient in many recipes and practically a staple in the American refrigerator. (I am so grateful for this movement!)
I’ve termed this dish the Alfredo Fake-Out because it tastes very similar to a thick and cream-filled Alfredo sauce. I love to whip-up this budget-friendly, healthy and easy to prepare sauce with my favorite pasta. Add in your favorite ingredients and you have a different recipe for every season. For this particular dish I’m adding roasted Grape tomatoes, Crimini mushrooms sautéed in white wine and delicious caramelized onions. I’m using Chobani Yogurt because I love Chobani’s tart flavor and smooth texture.
It’s a great sauce to prepare if you are in a pinch and need a change from red sauce or pesto. The ingredients are simple and my guess is there’s some Greek-style yogurt chilling in your refrigerator waiting to be used… am I right? ;)
For the Roasted Grape Tomatoes:
1 Pint Grape Tomatoes
Olive oil to coat
Salt and pepper
For the Caramelized Onions:
2-4 Yellow Onions
3 tablespoons butter
1 tablespoon olive oil
pinch of sugar
For the Sautéed Crimini Mushrooms:
1 pint sliced Crimini Mushrooms
1 tablespoon olive oil
¼ cup white wine
Salt and pepper
For the Pasta:
1 pound pappardelle pasta
Sea salt (for seasoning boiling water)
2 cups Greek Yogurt (for this recipe I used Chobani Non-Fat Plain Yogurt)
¼ cup reserved pasta water
Grated Mizithra or Parmesan Cheese for topping
Preheat the oven to 400° F. Toss the grape tomatoes in olive oil on a sheet pan. Sprinkle with salt and pepper and roast for 15-20 minutes. Remove from oven and set aside.
Prepare the Caramelized Onions:
Chop the onions into ½-inch squares. Melt butter and olive oil in a large skillet over medium heat. Coat the onions with the butter, cover and slowly cook the onions for 10 minutes until they are golden. Stir occasionally. Add a pinch of sugar and turn the heat up and begin to brown the onions for about another 10 minutes, stirring constantly. Set aside.
Prepare the Crimini Mushrooms:
Heat the olive oil in a medium skillet. Add the mushrooms and stir to coat. Add the white wine and cook stirring occasionally, until the mushrooms are soft. Season with salt and pepper and set aside.
Cook pasta according to package instructions. Reserve ¼ cup of the water from the pasta. In a large bowl, combine the Chobani Yogurt and as much of the reserved pasta water until you reach your desired consistency. Toss warm, cooked, drained pasta with yogurt sauce. Top with roasted grape tomatoes, caramelized onions, Crimini mushrooms and grated Mizithra or Parmesan cheese. Serve immediately and enjoy!
©2015 by Alexandra Salidas Roll, Figs & Feta, LLC.
I was invited by Chobani to participate in the #MadeWithChobani project to create a unique, healthy recipe using Chobani Yogurt as a key ingredient. I was not compensated by Chobani to write this entry or create this recipe.
Recipe and photos by Alexandra Salidas Roll of Figs & Feta, LLC. Please do not reprint this recipe without permission. If you would like to feature this recipe on your blog or site, please rewrite the method of preparation and link your post to this one as the original source. Thank you!