Pasta has a pretty bad rap these days, and mostly for good reason. The serving sizes are pretty puny when compared to its vegetable noodle equivalents and I don’t find it particularly filling. If you make a meal on only pasta, you may find yourself feeling pretty chubby over the next few days, especially if you are a carb-avoider like me!
BUT, this pasta, is SO WORTH IT! First, it couldn’t be easier to prep. It comes together so quickly and it could be a one-pot meal if you skip the mushrooms. Second, instead of loading up the carb-heavy pasta with a creamy, fat-laden, coma inducing sauce, these noodles are nestled in a pool of Greek yogurt. And, as we all know, Greek yogurt is pretty low in calories and has tons of health benefits such as providing protein, being super filling, and filling your belly with lots of good bacteria. Not to mention, this is CHEAP to make and will last several days in the fridge.
In case you aren’t convinced yet, let me remind you that this is the perfect busiest time of the year recipe. Fast! Easy! Cheap! Leftovers! AND to top it off, a nice immune system booster just as the weather turns cold and the holidays approach.
So, what are you waiting for? Make this pasta tonight, as I bet you have most (if not all) of the ingredients in your fridge/pantry right now!
- 4 T. butter, divided
- 4 cloves garlic, minced
- 4 cups chicken broth
- 2 cups water
- 1 lb. whole wheat linguine
- 1 package baby bella mushrooms, sliced
- ¾ c. white wine (I used pinot grigio)
- ¼ c. fresh sage, minced (optional)
- 1 c. Greek yogurt
- ½ c. parmesan cheese, grated
- Prepare the pasta: Melt 2 T. butter in the bottom of a large pot over medium heat. Add two cloves of and sauté for one minute. Add broth and water, bring to boil. Add pasta to pan and boil until pasta is tender. Reduce heat and simmer until most of the liquid is absorbed, but do not drain.
- In the meantime, prepare the mushrooms. Melt the remaining two tablespoons butter in a skillet over medium heat. Add garlic and sauté for 1-2 minutes, until fragrant. Add the mushrooms and cook slowly until brown. Do not crowd the mushrooms into the pan, as it will make them soggy. When mushrooms are browned, deglaze the pan with white wine and stir in the minced sage.
- After mushrooms and pasta are cooked, stir the mushrooms into the pasta with the remaining cooking liquid. Add the yogurt and cheese, stir until melted and combined.
- Serve immediately. This will keep for at least a week in the fridge. To re-heat, boil some broth in a pan, stir in pasta leftovers and add yogurt, cheese, or milk until you achieve desired texture.