Getting a creamy pasta sauce without reaching for actual cream comes down to two ingredients most kitchens already have: strained yoghurt and a splash of starchy pasta water. Combined with sautéed chicken, mushrooms and courgette, they form a light sauce that clings to the pasta without feeling heavy.
Ingredients
- 100g tagliatelle or spaghetti
- 50g peas
- 2 tsp extra virgin olive oil
- ½ onion, finely chopped
- 100g chicken fillet, cut into small pieces
- 100g mushrooms, sliced
- 1 courgette, sliced
- 2 tbsp strained yoghurt
- 15g parmesan, grated
- salt and freshly ground black pepper
- a little lemon juice
Cooking the pasta and vegetables
The pasta is boiled according to the packet instructions, with the peas added two minutes before it finishes cooking. Some of the pasta water is set aside before draining, as it will help bring the sauce together later.
Separately, olive oil is heated in a large non-stick pan and the chicken is sautéed for four to five minutes, until well cooked through. The onion, mushrooms and courgette are then added and cooked for a further five minutes, stirring frequently so the vegetables soften evenly.
Bringing the sauce together
With the heat lowered, the pasta and peas are added to the pan along with the strained yoghurt, plus a little of the reserved pasta water if needed, until a light, creamy sauce forms around the pasta and vegetables. The parmesan, a touch of black pepper and a few drops of lemon juice are stirred through before serving immediately.
