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Greek Yoghurt Pasta Sauce

Ingredients

225 grams Fusilli pasta

28 grams butter

1 ½ teaspoons (6 grams) garlic, finely minced

120 ml pasta water

250 grams FAGE Total 0%, 2% or 5% 

Salt and pepper to taste

100 grams Parmesan cheese, shredded 

Toasted breadcrumbs 

Parsley, chopped 

    Steps
  1. In a large pot, add a tablespoon of salt to the water and bring to a boil.
  2. Add pasta and cook until ‘al dente’
  3. Remove 120 ml of pasta water and reserve. Drain the pasta.
  4. In a large pan over medium heat, add butter and garlic, and sauté for 1 minute.
  5. Add pasta water and heat for an additional 2 minutes.
  6. Lower the heat to low, whisk with FAGE Total yoghurt, salt, and pepper, and stir constantly for 2 minutes.
  7. Add the pasta and Parmesan cheese to the pan. Mix until everything is well mixed.
  8. Top with toasted breadcrumbs and parsley.
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