Pasta With Yogurt Pesto
Member recipe
Member recipes are not tested in the GoodFood kitchen.

Pasta With Yogurt Pesto

By isobelstorm (GoodFood Community)
  • Rating: 5 out of 5.1 rating
  • Preparation and cooking time
    • Total time
  • Easy
  • 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.


  • 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


  • STEP 1
    First make the pesto. Place the walnut pieces, garlic, lemon zest and herbs in a food processor and blend until finely chopped.
  • STEP 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.
  • STEP 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.
  • STEP 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.
  • STEP 5
    Drain the spaghetti and tip into the frying pan with the lemon juice. Pour over the pesto sauce and toss thoroughly.
  • STEP 6
    Serve immediately with lemon wedges and salad. For additional flavour you could sprinkle over a little freshly grated parmesan cheese.
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    Rating: 5 out of 5.1 rating

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