A couple of weeks ago when I came back from holiday I realised I had a tub of Alpro Soya Go On Protein yogurt in the fridge that was about to go off. I HATE food waste but I also wasn’t in the mood for yogurt (not to mention, I had about 5 other flavoured yogurts in the fridge that had earlier sellby dates), so in an attempt to avoid food waste & make room on my fridge shelf, this recipe was born!
Ingredients
- 500g tagliatelle/gnocchi/any pasta of your choice
- 1 vegetable stock cube
- 1 tbsp olive oil
- 3 cloves of garlic, finely chopped
- 1 white onion, chopped.
- 400g mushrooms, sliced (I used half portobello, half chestnut but any will work!)
- 250g frozen spinach, defrosted in microwave (or 1 pack of fresh spinach)
- 400g Alpro Go On yogurt, plain
- 2 tbsp nutritional yeast (I buy mine from here)
- 1 heaped tsp garlic powder
- 1 pack (120g) Quorn Bacon rashers – for a vegan option, either omit this or use a vegan alternative)
- 1 large handful parsley, finely chopped
- Salt & pepper to taste
Method
- Cook pasta according to instructions in boiling water, salt and vegetable stock cube until al dente.
- Drain off water and keep aside.
- Add oil to the pan on a medium heat. Add garlic and stir for 30 seconds then add in the onion. Sautée for 5 mins until onion becomes clear.
- Add the mushrooms to the pan and stir ccasionally over the course of 10 mins, then add the spinach.
- Turn up the heat and stir for 2 mins. There might be quite a bit of water inside the pan at this stage. I drained it off over my pasta (that way anything that fell in I could get back and it gives the pasta some extra flavour 😉)
- Add in the yogurt, garlic powder and nutritional yeast to the pan and gently stir through. Leave to bubble on a medium heat for 2-3 minutes.
- Slice up the bacon rashers and parsley and add to the pan with salt and a generous amount of black pepper to taste.
- Add the pasta to the pan and gently stir through.
- Finish with even more black pepper, plate up and sprinkle over some fresh parsley to garnish.
- Fall into a food coma, wake up and eat your leftovers, repeat until finished.
P.s the pan I use is the Scoville 26cm Saute Pan which comes with a lid. It is also quite deep which means less mess and is very good for cooking sauce based meals. I highly recommend!
