Creamy Shells and Yogurt

A few years ago, I made Avocado Soup. It was a cold, gazpacho-esque soup made with yogurt, avocados, and seasonings. Hardly any liquid and served cold, it has gone down in history as one of the most disgusting things I’ve ever served for dinner. Nowadays I would have revamped it as a dip or a sauce, but four years ago it just went in the trash. And with it, my desire to use yogurt as anything more than something to eat with granola or occasionally in baking.

Creamy Shells and Yogurt | thepajamachef.com

With that history of yogurt as a dinner ingredient, it came as a surprise to me when I saw this Creamy Shells and Yogurt recipe online and decided to make it. I know warm yogurt sounds weird, but hear me out. This is totally not what you think. Here, Greek yogurt makes a surprisingly delicious rich pasta sauce when combined with eggs and cheese.

Creamy Shells and Yogurt | thepajamachef.com

As the sauce comes together, it is almost reminiscent of a rich macaroni and cheese. It is truly one of those dishes that you just have to taste to truly understand.

Creamy Shells and Yogurt | thepajamachef.com

The eggs, cheese, and yogurt come together to make a tangy sauce that tastes rich while being actually pretty light, but the true star of the sauce are fresh herbs and lots of lemon zest. I used lemon thyme and mint for my herbs, but you could use whatever you have on hand. I think parsley, basil, oregano, or any of the usual suspects would work perfectly–but do try the minty lemon combo if you can. It is divine! For a little extra something-something I added some kale to the mix. You know how I love my kale!

Creamy Shells and Yogurt | thepajamachef.com

Everything about this dish screams summer, and even though I only made this pasta a couple weeks ago, I’m craving it so badly now and am wondering if I can justify dirtying up the {clean} kitchen at 10:30 pm just for a small bedtime snack. Of yogurt pasta. And this after making Pumpkin Soup for dinner and telling Ben how I just cannot WAIT for apple picking, apple cider, pumpkin chocolate chip mini muffins, and all the joys of fall [which do NOT include football, thankyouverymuch. That’s Ben’s department.]. I am so seasonally confused. I want it all, summer and fall. But most of all, I want a big bowl of Creamy Shells and Yogurt. It is totally a bright and cheery summer comfort food. I am sooo glad to have tried this pasta–hope you will too!

a year ago… Oatmeal Buttermilk Bread
two years ago… Chorizo and Potato Tacos
three years ago… Taco Casserole

Creamy Shells and Yogurt [adapted from Big Girls Small Kitchen]
click to print

Ingredients:

  • 12 ounces shell pasta
  • 8 ounces plain Greek yogurt [whole or 2%]
  • 3 eggs, beaten
  • 1/4 cup mint, chopped + more for garnish
  • 1 teaspoon lemon thyme, chopped
  • 3 green onions
  • zest of 1 small lemon
  • 1 ounce Mozzarella, shredded or cubed + more for serving
  • 1 large handful kale [~1.5 cups]
  • freshly ground black pepper
  • crushed red pepper
  • salt

Directions:

Bring a large pot of water to boil, then add shells and cook to al dente.

Meanwhile, whisk together yogurt, eggs, mint, lemon thyme, green onions, lemon zest, and Mozzarella. Wash kale, remove thick stems, and tear into small pieces.

When pasta is ready, drain and reserve ~ 1/2 cup cooking water. Return pasta to pot and stir in kale. Then add 6 tablespoons water to yogurt sauce and whisk well to temper egg. Pour yogurt sauce over pasta and kale and stir vigorously to coat. Keep stirring until Mozzarella melts, then season to taste with peppers and salt as desired. Serve with additional mint and cheese as desired.

Time: 20 minutes.

Yield: 3-4 servings.

Linked up with: What’s Cookin’ Wednesday.

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41 thoughts on “Creamy Shells and Yogurt

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