Greek Yogurt Pesto Cream Sauce is a lighter way to make a favorite pasta dish!
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If you’re struggling with what to serve during the nine days, I totally feel for you. I don’t eat fish (you knew that, right?!) and I really don’t want to be eating a ton of fattening and cream-laden pastas all week. So what’s a gal to do when meat and chicken aren’t options?
Simple: Norman’s Greek Yogurt!
I’ll never forget my first taste of Greek Yogurt a few years ago. Friends who don’t keep chalav yisroel (as I do) were raving about it for ages. And I was super curious, but (back in those dark days;) there were no cholov yisroel options. And then I went to Kosher Fest, tasted Norman’s brand-new (at that time) chalav yisroel greek yogurt, and I knew instantly that it would be a hit. The rich and creamy, non-fat dairy alternative was finally available in kosher grocery stores.
Fast forward a number of years, and we all take it for granted that we have high-quality Chalav Yisroel greek yogurt in our stores. And as the leader in Chalav Yisroel greek yogurt, Norman’s continues to introduce new and exciting flavors. In fact, if you want some really great ways to use Norman’s Greek Yogurt, I’m going to be doing a FREE demo on Facebook Live tonight at 8:30 pm eastern time. It’s really easy to join – simply visit my facebook page at 8:30 pm and watch the video. Because it’s streaming live, you’ll be able to ask questions which I’ll answer right there on the video. And because it’s online, you can participate from the comfort of your own home. In your pajamas if you want. I won’t judge. Oh, and did I mention we’ll be doing a giveaway LIVE?!
Anyway, back to this recipe. One of my favorite pasta dishes is pasta with pesto cream sauce. Delicious? For sure. Healthy? Not. Even. Close. Enter Norman’s Greek Yogurt as a fantastic substitute for cream. I won’t say that my Greek Yogurt Pesto Cream Sauce is “healthy,” but I will say that it’s a lot healthiER than the original version. It’s way lower in fat, and full of protein thanks to the greek yogurt!
And while this post uses pasta as the base for the Greek Yogurt Pesto Cream Sauce, I’m going to show you guys some really great ways to use it to make low carb suppers during my live demo tonight, so make sure to tune in at 8:30 pm eastern time!
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- 12 frozen basil cubes
- 2-3 frozen garlic cubes OR minced garlic cloves
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 Tablespoon lemon juice
- ¼ cup olive oil
- 1 pint cherry tomatoes
- 1 Tablespoon olive oil
- salt and pepper to taste
- 1 stick butter
- 2 containers (6 ounces each) Norman's Plain Nonfat Greek Yogurt
- pesto (recipe above)
- 2 Tablespoons parmesan cheese
- ¼ - ½ cup lowfat milk
- 1 pound pasta, cooked according to package directions
- Combine all ingredients in a small bowl and stir to combine. Store in fridge for up to a few days, until ready to use.
- Preheat oven to 400. Line a baking sheet with parchment paper and set aside.
- Halve the cherry tomatoes and place on baking tray. Drizzle olive oil, salt and black pepper over them and toss to coat.
- Roast for 20-25 minutes, stirring halfway through, until the tomatoes get some color. Set aside.
- Melt the butter in a large pot. Add greek yogurt and stir until smooth.
- Add pesto and parmesan, stir to combine.
- Add cooked pasta and stir until coated. Add ¼ cup milk and stir to mix it in. Add an additional ¼ cup milk, if needed, to make the pasta creamier.
- If using, add cherry tomatoes just before serving.
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Thanks for stopping by! I hope this helps your nine days menus! – Miriam
Disclosure: This post was sponsored by Norman’s Dairy. All opinions are my own. This post contains affiliate links, which means that a small percentage of every purchase made through that link goes to help support this blog.