Peas With Yogurt Sauce Recipes
ONE-POT CREAMY PASTA WITH PEAS
Creamy One-Pot Pasta with Peas is a simple, nutritious dinner you can have on the table in under 20 minutes. With just a handful of ingredients and a yogurt cream sauce, this vegetarian pasta recipe is easy, comforting, and delicious.
Provided by Katie Trant
Categories Main Course
Time 20m
Number Of Ingredients 7
Steps:
- Put a large pot of water over high heat and bring to a boil.
- Salt the water generously, and then add the pasta. Cook for 8-12 minutes, or according to package directions, until the pasta is just al dente.
- In the last minute of cooking, add the peas to the cooking water.
- Scoop a large cup of the pasta water out of the pot, and set it aside.
- Turn the stove to low, drain the pasta and peas, and then set the same pot back on the still-warm burner.
- Add the olive oil and garlic to the pot and stir for a moment to combine. Cook for 1-2 minutes until the garlic is just barely starting to brown.
- Add the yogurt and parsley, and stir to combine well.
- Add the pasta and peas, and stir to combine well.
- If the yogurt sauce is too thick, add some pasta water, 1 Tbsp at a time, until the sauce has reached the desired consistency.
- Season with salt and pepper, remove from the heat, and serve immediately.
Nutrition Facts : Calories 379 kcal, Carbohydrate 64 g, Protein 13 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 5 mg, Sodium 28 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
PEAS WITH YOGURT SAUCE
The Peas With Yogurt Sauce recipe out of our category Legume! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Rinse the peas, and remove from the pods. Blanch in boiling salted water for 2 minutes, and drain well. Transfer the peas to a plate. Mix the yogurt with the oil and lemon zest. Season to taste with salt and pepper. Top the peas with the yogurt sauce, and garnish withfresh herbs, if you'd like.
- If the peas are freshly picked, you can serve the peas raw with the yogurt sauce also.
Nutrition Facts : Calories 157 kcal, Fat 7 g, SaturatedFat 2.7 g, Protein 9 g, Carbohydrate 14 g, Sugar 0 g, Cholesterol 10 mg
YELLOW SPLIT PEA SOUP WITH SPICED YOGURT
From the Williams-Sonoma Beans and Rice cookbook. While the yogurt sauce is good, we prefer it without. Instead, we just use a large amount of cilantro. This mildly gingery soup is best when served hot, but it is also good chilled. The distinctive yogurt topping is similar to Indian raita, a blend of yogurt and various spices.
Provided by OliveLover
Categories Beans
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Pick over and discard any damaged peas or stones. Rinse the peas. Drain.
- In a soup pot over medium heat, melt the butter. Add the onion and carrot and saute, stirring, until the vegetables are soft, about 10 minutes. Add the ginger and stock or water and the rinsed peas. Bring to a boil, reduce the heat to low and simmer gently until the peas are completely soft, 45-60 minutes.
- Remove from the heat and let cool slightly. Use a blender, food processor or hand blender to puree until smooth. Thin with water or stock, if necessary. Season with salt and pepper.
- Meanwhile, to make the garnish, in a small bowl whisk together the yogurt, turmeric, cumin, ground coriander and salt and pepper to taste.
- Ladle the soup into individual bowls. Drizzle with the spiced yogurt and sprinkle with the cilantro.
Nutrition Facts : Calories 345.1, Fat 10.4, SaturatedFat 5.1, Cholesterol 26.3, Sodium 466.1, Carbohydrate 43.6, Fiber 13.2, Sugar 10.6, Protein 20.2
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