Pasta With Yogurt Pesto
Member recipe

Pasta With Yogurt Pesto

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Member recipe by


Serves 4

A creamy flavoursome pesto without cheese or oil. Using yogurt is a great way to create an indulgent tasting yet low fat, healthy sauce.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • 40g walnut pieces
  • 2 garlic cloves, crushed
  • zest of 1 lemon
  • 25g fresh parsley
  • Small handful of fresh mint leaves
  • 125g Yeo Valley Organic Fat Free Natural Yogurt
  • Salt and freshly ground black pepper
  • 200g asparagus tips
  • 350g spaghetti or other pasta shape
  • Pinch of chilli flakes
  • 1tsp bouillon vegetable stock powder
  • 3tbsp water
  • 1tbsp lemon juice


    1. First make the pesto. Place the walnut pieces, garlic, lemon zest and herbs in a food processor and blend until finely chopped.
    2. Gradually add the yogurt to form a smooth sauce. Season with a little black pepper. Chill in the fridge until required. This will keep covered in the fridge for up to 2 days.
    3. Trim the asparagus tips. Bring a large pan of salted water to the boil. Add the spaghetti and cook according to the packet instructions.
    4. Five minutes before the end, heat a large frying pan and add the chilli flakes, bouillon powder and water. Stir to dissolve the powder then toss in the asparagus tips and saute for 3-4 minutes.
    5. Drain the spaghetti and tip into the frying pan with the lemon juice. Pour over the pesto sauce and toss thoroughly.
    6. Serve immediately with lemon wedges and salad. For additional flavour you could sprinkle over a little freshly grated parmesan cheese.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
27th Dec, 2010
This was delicious. I'd definately suggest using Marigold vegetable boullion powder if you can get it. THe chilli flakes add a subtle but essential kick to the dish. I was worried that the yogurt pesto would curdle once it hit the hot pasta and lemon (i've had several curry cooking disasters where the yogurt has curdled once heated) but surprisingly the yogurt pesto was fine and the residual heat from the pasta meant that the dish was piping hot and not lukewarm when served (even after having dumped a whole lot of fridge-cold yogurt over it)
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.