By Cynthia of Two Red Bowls

Published on November 15, 2015

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This easy but satisfying pasta is tossed with yogurt for a sauce that’s just as creamy and decadent as an alfredo, but far more nourishing. Roasted garlic adds a slight pungent kick, while chicken broth brings a bit of savory umami, and caramelized onions finish the dish with a honey-like sweetness. Use the creamiest and least tangy Greek yogurt you can find for this pasta—my favorite is Fage.

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PREP TIME:

1 HR

COOK TIME:

20 MINS

READY IN:

1 HRS + 20 MINS

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Ingredients:

1 bulb garlic

1/2 tsp olive oil

1 tbsp butter

2 cups sliced onions (about 1 to 2 onions)

3/4 cup chicken or vegetable broth, divided (plus more as needed to thin)

8-10 oz egg pasta of your choice

1/2 cup Greek yogurt (the creamier and less tart, the better — I liked Fage best for this)

freshly ground black pepper, to taste

Parmesan cheese, for topping (optional)

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Directions:

Preheat the oven to 375 degrees. Cut about 1/2″ off the top of the garlic bulb so that all cloves are partially exposed. Rub the cut side lightly with olive oil, then wrap the entire bulb in foil and roast for 45-50 minutes, or until cloves are very soft. The bulb should give when touched.

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While the garlic is roasting, melt the butter in saucepan over medium-low heat. Add the onions and stir just until well-coated in butter. Let the onions cook gently in a single layer for about 45-50 minutes, stirring every 10 minutes or so, until they turn brown, jammy, and sweet. In the last few minutes, add 1/4 cup of the chicken broth to the onions to loosen any brown bits from the bottom of the pan.

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Meanwhile, bring a pot of well-salted water to boil for the pasta. When the garlic bulb is done roasting, remove from oven and let cool. Squeeze the roasted garlic cloves out from the bulb and add it to a food processor or blender, then process with the Greek yogurt until smooth. Thin the resulting mixture with another 1/4 cup chicken broth.

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Boil the pasta according to package directions. Drain, then toss with the yogurt mixture and the caramelized onions, then add the remaining chicken broth, a few tablespoons at a time, until the sauce is thinned to your desired consistency. Serve immediately, with black pepper and shaved Parmesan on top if desired. Enjoy!

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