Creamy Yoghurt Pasta with Cranberry Crunch recipe

Name: Creamy Yoghurt Pasta with Cranberry Crunch
Total time: 20 min
Yield: 2 servings
Cuisine: Fusion
Ingredients: 180 g Pasta; 150 g Yoghurt; 40 g Cranberries; 4 crackers Cream Crackers; to taste Salt; to taste Black pepper; 1 tsp Plain cooking oil; as needed Water

A quick, tangy pasta dish coated in a silky yoghurt sauce with a sweet cranberry finish. The crushed crackers add a lovely buttery crunch on top.

20 min · Easy · Fusion Jump to method

Creamy Yoghurt Pasta with Cranberry Crunch

Ingredients

2 servings

180 g Pasta
150 g Yoghurt
40 g Cranberries
4 crackers Cream Crackers
to taste Salt
to taste Black pepper
1 tsp Plain cooking oil
as needed Water

Nutrition	Per serving
Calories	364 kcal
Protein	10.2 g
Carbohydrates	59.8 g
Fat	9.2 g
Saturated fat	2.8 g
Fibre	2.2 g
Sugar	11.1 g
Sodium	295 mg

Why this works

Moderate in energy with some protein, but relatively refined-carb heavy and not especially high in fibre.

Yoghurt contribution. Provides some protein and calcium, with a modest saturated fat load depending on the type of yoghurt used.

Cranberries. Add a small amount of fruit-derived micronutrients and polyphenols, but also contribute natural and possibly added sugars if sweetened.

Sodium watch-out. Cream crackers and added salt can push sodium up, so this dish may be less suitable for low-sodium diets.

Method

Cook the pasta in a large pan of salted water until al dente, then drain, reserving a little of the cooking water.
Stir the yoghurt with a splash of the reserved pasta water and a little black pepper to make a smooth sauce.
Fold the pasta through the yoghurt sauce, adding a little more water if needed to loosen it.
Roughly crush the cream crackers and toast them in a dry pan for 1 minute for extra crunch.
Serve the pasta topped with cranberries and the crushed crackers.

Make it even more fancy

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Other Creamy Recipes

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