I’ve alluded to this sauce combo (I hesitate to claim it as a recipe) before. It’s the easiest.
It’s basically a lightened up, more nutritious, version of vodka sauce. It’s not dairy free, because Greek yogurt does have dairy. But I know that many people who are sensitive to dairy tolerate greek yogurt (me and my sisters are all included in this category).
I use equal parts marinara and Greek yogurt and stir until it’s combined.
Cook the pasta.
And then add the two together for creamy saucy yum.
This pasta, by the way, was an impulse purchase from a small middle eastern market. I have no clue what the package says, but they were cheap and intrigued me so I bought them.
They cooked fairly quickly and got so fat! I think they must have eggs in them because of how soft and fluffy they were. Definitely different from any pasta I’ve seen before.
If you know what Sadaf noodles for Aash-e Reshteh means, please enlighten me.
Until then, I’ll continue to enjoy my mystery noodles with yummy Greek yogurt vodka sauce.
It may be simple but it’s genius and it sounds AMAZING!
How incredible that you shared this recipe just weeks before your baby is due. Based on this recipe for Persian Noodle Soup, “Noodles are believed to bring good fortune, and it is customary to serve Ash-e Reshteh or any noodles before embarking on something new. ” Love your blog.
Whoops–here’s the link! http://familyspice.com/recipes/recipe/?recipe_id=126
Hi Elise–ash is one of my favorite foods! The soup usually has these noodles, broken up in small pieces, along with several different types of beans (kidney, garbanzo), and several spices, including mint. Very hearty and yummy–there are a lot of Persian restaurants on the west side that serve this soup. There is also another variation that replaces the noodles with barley.
thats so cool!!!
thanks michelle!
http://www.sadaf.com/sadaf-noodles-aash-e-reshteh-17-2961/
This link has the ingredients for the noodles! Your simple “recipe” sounds absolutely amazing!
How tangy does this sauce turn out? It’s very intriguing, and I love the idea of a healthy vodka sauce – but does the greek yogurt impart a strong tang? Just curious because there wasn’t much of a flavor description in the post – does that mean there isn’t much difference from the original cream-based sauce? It looks delish though, and I love Chobani!
Love the blog! Stumbled upon it today while searching for new recipes. As a fellow vegetarian, its great to see a blog with such fun recipes. Thanks!
it definitely has a tangy flavor to it. the greek yogurt still has its characteristic notes, but the way the creamy combines with the acidic tomato sauce really balances things out so its not overly tangy.
hi hannah! glad you found me 🙂 thanks for the comment!
thanks jan 🙂
That sounds so simple and delicious. I’m going to have to put it in my school-day rotation. I always end up with so little time that quick recipes are my staple during those months.