Lemon Greek Yogurt Pasta

Ingredients

protein pasta

10 oz

olive oil

2 tbsp

shallotfinely chopped

1 medium

garlicminced

1 tbsp

lemon juicefresh

1/4 cup

crushed red pepper flakes

1/2 tsp

lemon zest

1 tsp

cherry tomatoeswhole

1 cup

cream cheese

Egg-freeblended firm tofu drainedblend with lemon juice and olive oil until smooth

1/4 cup1/4 cup

Greek yogurtplain

Egg-freefull-fat coconut milk

3/4 cup3/4 cup

Parmesan cheesegrated

Egg-freenutritional yeastadd squeeze of lemon

1/2 cup1/2 cup

parsleyfresh, finely chopped

to taste

Method

1. 01Cook pasta to al dente per package directions. Reserve 1/4 cup pasta water, drain, set aside.
2. 02Heat oil in a large high-sided pan over medium heat. Add shallot and garlic, cook 2-3 minutes until fragrant.
3. 03Add lemon juice, red pepper flakes, lemon zest, and tomatoes. Cook 2-3 minutes until tomatoes soften.
4. 04Stir in cream cheese.
5. 05In a separate bowl, slowly whisk warm pasta water into yogurt to temper.
6. 06Reduce heat to low. Slowly pour yogurt mixture into pan, whisking constantly for about 5 minutes.
7. 07Remove from heat. Stir in cooked pasta.
8. 08Top with Parmesan and parsley. Serve warm.

Fits

• Vegetarian
• Nut-free