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.
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.
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.
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!
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.
I make a soup that uses egg/lemon to thicken it and it’s my #1 favorite soup. I can’t wait to try this!!
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Thanks Cassie! I hope you do 🙂
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It looks delicious, and I love trying ingredients (like yogurt!) in new and surprising ways.
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Thank you, Ashley!
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Love the sound of this combination! Definitely have to try!
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Please do, Jessica! It is so good.
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I’m a monster fan of using Greek yogurt in creamy sauces. This looks so fresh and summery too!
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Thanks Erin! I love creamy sauces that are also fresh. Best combo ever!!
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I’m SO intrigued. It looks great!
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Thanks, Erica! It really is a fun recipe.
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Looks good and simple. Thank you.
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Thanks Liz!
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This looks SO good! I’ve never seen a recipe quite like it, and can’t wait to try it out!
Also, I am totally with you on the seasonal confusion — I also want both summer AND fall at the same time! I’m already craving pumpkin everything…
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Thanks, Dallas! Pumpkin is too good not to crave, but I keep telling myself to eat the tomatoes while they’re still good here in the midwest. 🙂
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This sounds really good. I would most definitely give it a try. I agree that it says summer! I’m hanging on to every last bit of summer I can get 🙂
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thanks suzie!
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I’ve been all over the place seasonally as well, so I’m down with you on that- one minute I’m baking, the next I’m fanning myself and making a no-cook salad 🙂
I LOVE finding new ways to use my true love, Greek yogurt, so this is going in the must-try pile! thanks!
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thanks ruthy!
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I miss pasta!
Gah!
This sounds so good!
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thank you!
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hurray for keeping summer in your kitchen as long as humanly possible.
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oh definitely! 🙂 i have big plans for the farmer’s market this weekend!
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I used yogurt in a cream sauce recently also and was so presently surprised at how creamy it was! Have to try this version!
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can’t wait to see your recipe 🙂
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Terrific looking salad and great idea!! Thank you for sharing this!
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Thanks, Dan!
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How interesting! I’m always nervous that heating yogurt will kind of “curdle” it or alter the texture, but this looks so smooth! Yum.
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i was nervous about that too but if you keep the heat low it totally works. 🙂
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This sounds awesome! I love both cooking + baking with yogurt, so I can totally imagine what this tastes like … and I’m imagining it to be absolutely delicious. YUM!
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it is absolutely delicious! thanks amy!
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This pasta dish looks so light and delicious.. I love the use of greek yogurt!
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Thank you, Meghan!
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Healthy and delish to boot. Yum, yum, yum.
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Thank you! Just what I love 🙂
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So glad you tried yogurt in a hot savory dish again! This sounds like a real winner. I’ve used it as a replacement for cream in chicken tikka masala and in soups like chicken tortilla and cream of tomato – works really well!
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thank you, veronica!
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