I made the most amazing yogurt sauce the other day and I was about to post it (you will see the pictures and instructions in this post), but then I mixed it with some of my mung bean fettuccine, and it was an unbelievable creamy treat! So, instead of calling this post “Greek-Style Chunky Yogurt Sauce”, it’s a pasta post. I only tried it with my grain-free pasta, and everyone loved it that way, but I’m sure it will be great on more traditional pastas too. If you go this route, take some pics and send them to me!
Make a big bowl of the yogurt sauce and use it for dips, pasta sauce and as an accompaniment to grilled meat and fish. I am going to have it with salmon later today…
This yogurt sauce is loaded with crunchy cucumber. Cucumber is one of the greatest vegetables you can eat in the warm weather because it quenches thirst and gets rid of any extra water your body may be holding. This cool veggie is also good for making you feel less irritable, soothing diarrhea and cooling a sore throat.
Traditional yogurt based sauces don’t usually contain avocado, but I really like the addition of it here. It gives the sauce a great extra-creamy texture and it adds another level of health benefits to this meal. Avocados are great for hot flashes, palpitations, anemia and dry coughs. Non-dairy avocado ice cream used to be given to menopausal women to prevent hot flashes; they were instructed to eat one scoop of ice cream every day until the flashes lessened. Sounds good to me!
I eat almost no dairy because that’s what works for my body. But, occasionally I will have yogurt that’s plain, full-fat and grass-fed. This type of yogurt has some great probiotic benefits and healthy fats. Please skip the low-fat, non-fat and sugared or flavored yogurts; buy full-fat, grass-fed plain yogurt and your gut and skin will thank you.
Place your yogurt in a bowl…
And lemon juice and zest…
Minced hot red pepper…
Add some pignoli nuts…
Then fold in some diced avocado and sea salt…
And it looks and tastes so fresh and beautiful…
Toss it will your pasta and you have a great meal! I used grain-free mung bean fettuccine…
Which, for this recipe, I like to cook for only 2 or three minutes so it still has a good bite to it…
Now, twirl it on a spoon like real spaghetti and you will just love it!
Creamy Greek Fettuccine
(makes about 2-1/2 cups of sauce)
For the sauce:
2 cups plain full-fat, grass-fed yogurt
1 seedless cucumber, peeled and diced
1 scallion, sliced
2 garlic cloves, finely minced
juice of 1/2 a lemon
zest of 1/2 a lemon
pinch of sea salt
1 hot red pepper, minced
1/4 cup pignoli nuts
1/2 avocado, diced
pasta, cooked al dente (I used grain-free mung bean fettuccine)
Stir all sauce ingredients together in a bowl. Cover and refrigerate until ready to use.
Toss pasta with a generous amount of the sauce. Enjoy!
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