I'm consistently drawn to this particular recipe because of its use of
yogurt as a pasta sauce.
Not exact matches
~ using half veggie noodles and half
pasta for a spaghetti and meatball dish ~ substituting plain Greek
yogurt for mayonnaise in tuna or chicken salad sandwiches ~ baking rather than frying crab wontons ~ puréeing white beans
as a base for creamy
sauces ~ adding puréed butternut squash or sweet potato to a cheese
sauce ~ making your own breakfast (and other) sandwiches ~ boosting a breakfast sandwich with a vegetable or bean patty
A guide to creating vegan versions of staple ingredients to stock the fridge and pantry — from dairy and meat substitutes such
as vegan
yogurt, butter, mayo, bacon, and cheese, to mustards, dressings, pancake mix, crackers,
pasta sauces, cookies, and more.
A guide to creating vegan versions of staple ingredients to stock the fridge and pantry — from dairy and meat substitutes such
as vegan
yogurt, butter, mayo, bacon, and cheese, to mustards, dressings, pancake mix, crackers,
pasta sauces, cookies, and more.
Add more of the reserved
pasta water
as needed to get the
sauce to your desired thickness.Toss the
pasta with the
yogurt mixture.