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Archive for April, 2009

Another Pasta Casserole

Delicious cheeseless goodness.

Delicious cheeseless goodness.

On Friday, Cauli and I came back from a three month stay in Japan. Our condo is littered with luggage and clothes and we are jet- lagged despite our best efforts to ward it off. Our three months in Japan studying Japanese, traveling, and eating was amazing. Travel allows for a new perspective not only on where you’ve been, but where you come from. I hope to incorporate some of this perspective into my cooking.

This recipe is simple, in no way Japanese (there will be time for that later), and healthy. It is based off of Heidi Swanson’s, of 101 Cookbooks, recipe for Almost Cheeseless Pasta. The basics of the recipe are pasta, Greek yogurt, and eggs. If you have these ingredients, you can make this with most anything in your refrigerator. If you haven’t yet discovered Greek yogurt, I urge you to try it. It’s light and airy, and just tart enough. Topped with some honey, it makes for a great dessert.

But I was talking about pasta casserole. You will need 8oz of pasta for this casserole. The binding is made with two cups of Greek yogurt, 1/2 teaspoon of salt, two egg yolks, and 3 garlic cloves. I didn’t have garlic so I used 3/8 teaspoon of garlic powder. As for the body of the casserole, anything goes. I used some roasted chicken, tossed in a few handfuls of baby spinach and frozen peas into the boiling water just before the pasta was done. I mixed it all together and put it in a buttered oval baking dish. I topped with some crushed crackers and goat cheese, popped it in a preheated 400 oven and baked for 25 minutes.

Die hard cheese fans will miss the cheese, but this dish is flavorful and healthy. Heidi adds nuts and olives, which makes it even more healthy and interesting.

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