This is a great alternative to a traditional alfredo pasta sauce. It is simple to put together and makes for a really tasty, light summer meal. This dish is one of my son’s favorites.
Serves 3-4
Ingredients
Whole grain pasta for 3 – 4 people (fettuccini, spaghetti or penne would work well)
1 tbsp. of butter
3-4 cloves of garlic
2 big handfuls of cremini mushrooms chopped
4-6 cups of baby spinach
Pinch of nutmeg
Sea salt to taste
1 1⁄2 cups plain yoghurt
Method
- Cook pasta and set aside
- Sauté garlic and mushrooms in butter until soft
- Add spinach, nutmeg, and salt and cover for 5 minutes or until spinach is wilted. Remove from heat and place spinach mixture in a bowl
- Add yogurt to spinach mixture and blend with hand blender until smooth
- Toss cooked pasta in sauce and serve immediately
Other options (I like to add in some of the following ingredients to make for a more colorful, substantial meal):
- Grilled chicken cut into strips
- Roasted vegetables
- Cherry tomatoes halved
- Lightly steamed broccoli cut into small florets