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

• 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!