Pasta Primavera with Plain Yogurt


#vegetarianrecipes #pastarecipes 

Here's how it went down, y'all:

Suggested vegetables (to your taste)
1/2 medium onion, well chopped
1/2-1 package of baby carrots, zapped 1:30 minutes in a bowl of shallow water (keep that carrot water for the sauce), then finely chopped
1-2 cups frozen broccoli, thawed and well chopped
1 cup spinach or leafy green
1/2 cup peas
several cloves of garlic, minced
2-4 medium tomatoes, well chopped, or canned tomatoes
1/2 c white wine
1 tbs olive oil or veg oil

Sauce:
2 tbs butter
4 tbs flour
2 cups of broth (I used veg broth)
1 container of plain yogurt

Pasta:
box of little pasta, like elbows or rotini, slightly undercooked
pasta water

Garnishment:
About a 1/2-1 tsp each of all or any combo of rosemary, thyme, basil, parsley, oregano - fresh or fresh dried (not the store-bought dried)
The cheese you like or have on hand: parmesan, cheddar, romano, whathaveyou
salt and pepper

Season and taste as you go: Set the pasta water to boil in your pasta pan. In a different large sauce pan, over medium high heat, saute up veg and garlic in the oil and wine until you cook off wine. Lower heat, melt butter. Remove from heat, sift in flour whisking constantly to make a roux. When flour is mixed into butter, return to heat. Add a little broth, whisk roux into it then add the rest of the broth and turn heat back up to med high, whisking frequently so that roux is incorporated into sauce. When it bubbles, set to very low and cover. This is a good time to start the pasta, as sauce simmers on very low and thickens. Stir sauce occasionally as pasta cooks. Add pasta water to sauce if sauce looks too thick. Once pasta is cooked, save the pasta water you drain. Add pasta to sauce. Remove from heat. Allow to cool a little in the sauce (though the sauce will be hot and cooking the pasta, which is why it should be just undercooked when you add it to the saucepan.) Once sauce and pasta have cooled down a couple minutes, in a separate bowl, take about a ladle of the sauce and a ladle of the pasta water and add the yogurt and herbs. Whisk that together. Add the yogurt mixture, and mix well, then add the cheese and mix well. Taste for seasoning then serve. 

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