Creamy Yogurt Dill Pasta

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This creamy delicious yogurt dill pasta is the perfect dish to make this spring and summer. It comes together so quickly and can be enjoyed immediately or stored in the fridge and enjoyed cold. The sauce is a raw sauce which takes no time at all to make, and the heat from the cooked pasta helps bring the sauce together. One very simple ingredient that shines in this dish is the yogurt. You can make this dish vegan, by using a plant based yogurt. I used forager cashew yogurt and it worked perfect! This pasta pairs well with grilled salmon or chicken. Add this to your next spring/summer lunch or dinner menu and I promise it will be a delicious fresh addition!

Ingredients: Creamy Yogurt Dill Pasta

1. Gemelli Pasta
2. Yogurt
3. Lemon Juice
4. Lemon Zest
5. Fresh Dill
6. Parmesan
7. Shallot
8. Garlic
9. Olive Oil
10. Salt
11. Black Pepper
12. Snap Peas

Extra Options

• crumbled feta cheese
• fresh mint, thinly sliced
• buttery herb crispy bread crumbs topping

Raw Sauce

In a large bowl, add the yogurt, dill, grated garlic, finely chopped shallot, olive oil, lemon juice, lemon zest, salt, black pepper, and pasta water. Mix everything really well.

Notes: If you feel that the raw shallot and garlic is too much. Another option is to lightly saute the shallots and garlic in some olive oil until either transultent or lightly golden. Then, add to to the sauce and mix. This method is a great option too and will add some depth of flavor to the sauce as well.

Print Recipe

Creamy Dill Yogurt Pasta

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Main Course

Servings: 4 people

Equipment

• Large Bowl

Ingredients

• 1 lb Organic Gemelli Pasta
• 1 cup Yogurt I used a vegan Yogurt from Forager
• 1/4 cup olive oil
• 2-3 tbsp fresh dill, very finely chopped I added 3 tbsps. You can start with 2 tbsps and then add to your liking.
• 1/4 cup lemon juice, fresh
• 1/2 tbsp lemon zest
• 1 medium shallot, finely chopped
• 2 garlic cloves, grated
• 1 cup parmesan, freshly grated
• 1/4 cup pasta water
• salt to taste
• black pepper to taste
• 6 ounces Organic Snap Peas, boiled for 3-4 minutes and thinly sliced. Do Not Overcook Snap Peas. You want to cook the snap peas for just a couple of minutes, because we want them to remain bright green, retain some of their 'crunch', and slight sweetness.

Extra Options

• crumbled feta cheese
• fresh mint, thinly sliced
• buttery herb crispy bread crumbs topping

Instructions

• Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until tender.
• While the pasta cooks, make the sauce. In a large bowl, add the yogurt, dill, grated garlic, finely chopped shallot, olive oil, lemon juice, lemon zest, salt, black pepper, and pasta water. Mix everything really well.
• Add the cooked pasta ( you want the pasta to come right out of the boiling water). The hot pasta will help emulsify everything. Add the parmesan, cooked sliced snap peas and mix really well.
• Taste and add additional seasoning to your liking.
• This pasta can be immediately or stored in an airtight container and enjoyed cold too. Serve the pasta with grilled salmon, chicken or any kind of protein.

Notes

Raw Sauce :If you feel that the raw shallot and garlic is too much. Another option is to lightly saute the shallots and garlic in some olive oil until either transultent or lightly golden. Then, add to to the sauce and mix. This method is a great option too and will add some depth of flavor to the sauce as well.