Monday, 19 May 2014

Creamy Paprika Rigatoni

We had a bit of a stressful evening yesterday trying to cancel my mobile contract (best not to ask!), and by the time we'd gone out for a run to burn off some of the tension, it was getting late and I really wasn't in the mood for cooking anything remotely complicated.

I was, however, looking for some serious comfort food to make me feel better about the world.

This dish really hit the spot, while being very quick to put together, and much healthier than my usual comfort-eating options like macaroni cheese. The creamy yogurt base and the gentle warmth of the paprika makes for an indulgent combination.

And did you know that this week is Yogurt Week in the UK? So it's topical, too. I find yogurt a fantastic, versatile ingredient so I wasn't going to say no when the organisers asked me to join in and create a recipe. One of my favourite things about cooking with yogurt is that you can make up a simple, creamy sauce like this one in basically a few seconds. In this case the sauce was easily ready by the time the pasta was cooked, and you can't really hope to do better than that.

The Yogurt Week site has a great collection of recipes, including features from some of my favourite bloggers - and you can follow Yogurt Week on Twitter (@loveyogurtuk) for more tips and ideas.

Creamy Paprika Rigatoni
Serves 2

1 large onion
1 red bell pepper
150g (6oz) chestnut button mushrooms
1tsp olive oil
1 low-sodium stock cube
3tbsp boiling water
1tbsp tomato puree (concentrated)
3tbsp plain Greek yogurt (for a vegan recipe, sub in vegan yogurt)
½tsp smoked paprika
200g (8oz) rigatoni pasta
  1. Chop the onion and pepper into bite-sized pieces, and halve the button mushrooms.
  2. Cook the pasta according to the packet instructions (mine took 10 minutes).
  3. Meanwhile, heat the olive oil in a medium saucepan, and sautee the vegetables until soft.
  4. Dissolve the stock cube in the boiling water, and add to the vegetables along with the tomato puree, yogurt, and paprika.
  5. Simmer the sauce over a low heat until it is warmed through.
  6. Drain the pasta, and quickly toss through the sauce before serving.

I'm submitting this dish to this month's Pasta Please challenge on the theme of sauces, hosted by Nazima of Franglais Kitchen. Pasta Please is a challenge created by Jacqueline of Tinned Tomatoes, so keep an eye out on her blog for upcoming themes.


rosaria williams said...

Yogurt instead of sour cream? Brilliant.

Angie Schneider said...

A simple sauce makes a huge difference. Your pasta looks very tasty.

Rachel said...

I'm always a bit anxious about yoghurt sauces separating, but when they work, I agree they are lovely!

Midnight Cowgirl said...

This looks really good! I love mixing yogurt in with my pasta :)

mypixieblog said...

I love the creaminess when cooking with yogurt. A fantastic reminder that I don't do it often enough--thanks for the great recipe :)

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