Comments on: Greek Yogurt Pasta Sauce

By: Lori Yates

Lori Yates — Mon, 21 Aug 2023 14:22:44 +0000

In reply to Danielle E. Hi Danielle - just e-mailed it to you!

By: Danielle E

Danielle E — Sun, 20 Aug 2023 23:22:03 +0000

Hi! Stumbled on this recipe through Self magazine, but they had the picture of the old recipe, with lentils & chickpeas. Could you please send that recipe to me?
Thanks a bunch!

By: Lori Yates

Lori Yates — Tue, 01 Aug 2023 19:06:35 +0000

In reply to Tim. Unfortunately, creamy sauces usually don't freeze all that well. They're prone to breaking when they thaw and are re-warmed. So for best results, I'd recommend making a half batch and eating it fresh!

By: Tim

Tim — Tue, 01 Aug 2023 18:50:05 +0000

In reply to Lori Yates. No, thank YOU! I've been trying to eat relatively healthy and outside of a little butter and milk this recipe is exactly that, One quick question, and if it says in the article and I missed it, sorry. Do you happen to know if this sauce can freeze? It makes so much and I don't want it to go to waste!

By: Lori Yates

Lori Yates — Tue, 01 Aug 2023 18:46:40 +0000

In reply to Tim. I'm so glad this has become a go-to recipe for you, Tim. Love the additions you've made!

By: Tim

Tim — Tue, 01 Aug 2023 18:26:45 +0000

This sauce is incredible! Made it twice now. The first time I had it just with the pasta and it was great. Second time I added cooked ground turkey, a shallot, and a bag of fresh spinach. I’ve been eating this thing all week! This will be my go-to pasta from here on out. Thank you so much!

By: Lori Yates

Lori Yates — Tue, 25 Apr 2023 21:19:48 +0000

In reply to Ashley. So glad you liked it, Ashley! Love the repurposing leftovers idea, too.

By: Ashley

Ashley — Tue, 25 Apr 2023 17:47:24 +0000

I made this for the first time last night! I subbed Protein+ rotini for the spaghetti for some added protein and upped the garlic in place of the onion because my husband doesn’t eat onions. Also subbed oregano for mint because we have a TON of it growing in the backyard and wanted a more savory flavor. I found it a smidge underseasoned (maybe lacking the onion? but I don’t usually miss it much in recipes as long as I add additional garlic). BUT! I just ate the leftovers cold over a bed of arugula as a pasta salad (I knew the sauce would break if I tried to reheat) and it makes a wonderful pasta salad! With the additional time in the fridge for the flavors to more fully infuse and the creamy cool texture, it was really really tasty!

By: Lori Yates

Lori Yates — Mon, 07 Nov 2022 14:52:46 +0000

Hi Laurel – oh no! This is never what I want to happen to anybody. Can I ask what kind of yogurt you used?

By: Esther

Esther — Mon, 12 Jul 2021 16:48:01 +0000

In reply to Lori Yates. I thought long and hard about it. I might have gotten some lemon juice in it when I zested it and that might have caused the problem Thanks for responding