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    Oh My Veggies » Vegan Recipes » Gluten-free Vegan Recipes

    Spicy Yogurt Pasta

    Published: Jul 24, 2021 · by Nicole · Updated: May 17, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    This spicy yogurt pasta is incredibly easy to make in 15 minutes, but doesn’t miss any flavor! Make it with vegetables of your choice for a great healthy lunch or side dish. Gluten-free and made with simple ingredients.

    Spicy yogurt pasta

    You just can’t go wrong with pasta salads and cold pasta dishes in general. Hence my cold spaghetti salad is a reader favorite! They’re particularly great in summer time, when you wanna eat pasta, but still keep it refreshing. And I have to say that this dish ticks all the boxes.

    Today, we’re making spicy yogurt pasta with cauliflower and broccoli. Although, it’s very versatile, so you can add other vegetables of your choice to it. The addition of sriracha and paprika add a wonderful spicy flavor to the creamy Greek yogurt base. There’s also a hint of zest from the lemon juice, and just overall deliciousness.

    Creamy pasta in a mixing bowl

    Serve this yogurt pasta either as a light lunch or side dish. Or, bring it along to BBQs and picnics. Everyone is guaranteed to be impressed! And they won’t guess that it took just 15 minutes to throw together.

    Penne with vegetables and a creamy sauce

    How to make spicy yogurt pasta

    It's incredibly simple. Start by cooking the pasta according to instructions on packaging. This usually takes around 10 minutes. Drain and rinse when ready. At the same time, cook the broccoli and cauliflower florets until fully softened.

    Pasta with a spicy sauce in a mixing bowl

    Transfer the pasta to a large mixing bowl. Add the cooked broccoli and cauliflower, cherry tomatoes, scallions, garlic, salt, Greek yogurt, fresh cilantro, paprika, cumin, sriracha, and lemon juice. Stir together well, and you're ready to serve!

    Spicy pasta with tomatoes, cauliflower and broccoli

    This yoghurt pasta is best served immediately, but can be kept in the fridge in an airtight container for 2-3 days.

    Tips and substitutions for yogurt pasta

    Closeup of penne in a bowl
    • This yogurt pasta is easy to make gluten-free - simply use a gluten-free pasta variety.
    • The sauce also works well with zucchini or sweet potato noodles.
    • Feel free to add any other vegetables of your choice.
    • To make this recipe vegan, use a dairy-free yogurt of your choice instead of Greek yogurt.
    • Feel free to add a protein of your choice to the pasta, such as chicken, tofu, tuna, beans or lentils, etc.

    Other delicious pasta recipes

    Creamy pasta with tomatoes and scallions
    • You will love my cold macaroni salad with tofu!
    • Pea and avocado pesto pasta is a great refreshing meal.
    • Creamy vegan pasta salad makes a yummy side dish.
    • You can't go wrong with one pot chickpea pasta for dinner.
    • Butternut squash pasta is cozy and flavorful.
    Spicy yogurt pasta

    If you give this spicy yogurt pasta a go, be sure to tag me on Instagram (@ohmyveggies) and leave your feedback in the comments below together with a star rating.

    This spicy yogurt pasta is incredibly easy to make in 15 minutes, but doesn’t miss any flavor! Make it with vegetables of your choice for a great healthy lunch or side dish. Gluten-free and made with simple ingredients.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Course: Main Course
    Cuisine: Vegan
    Diet: Vegan, Vegetarian
    Keyword: broccoli, cauliflower, Cilantro, earth of maria, Greek yogurt, pasta, sriracha, tomatoes
    Servings: 2
    Calories: 296kcal
    Author: Oh My Veggies

    Equipment

    • Saucepan
    • colander
    • Mixing bowl

    Ingredients

    • 3 ½ oz gluten-free pasta
    • 1 cup broccoli florets
    • 1 cup cauliflower florets
    • 5 oz cherry tomatoes halved
    • ½ cup scallions
    • 2 cloves garlic
    • ½ tsp salt minced
    • 1 cup Greek yogurt
    • ½ cup cilantro chopped
    • 1 tsp paprika
    • 1 tsp cumin
    • 1 tbsp sriracha
    • 1 lemon juice of
    US Customary - Metric

    Instructions

    • Cook the pasta according to instructions on packaging. This usually takes around 10 minutes. Drain and rinse when ready.
    • Cook the broccoli and cauliflower florets until fully softened.
    • Transfer the pasta to a large mixing bowl. Add the cooked broccoli and cauliflower, cherry tomatoes, scallions, garlic, salt, Greek yogurt, fresh cilantro, paprika, cumin, sriracha, and lemon juice. Stir together well, then serve.

    Notes

    This yoghurt pasta is best served immediately, but can be kept in the fridge in an airtight container for 2-3 days.

    Nutrition

    Calories: 296kcalCarbohydrates: 55gProtein: 19gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 5mgSodium: 856mgPotassium: 711mgFiber: 6gSugar: 8gVitamin A: 1922IUVitamin C: 85mgCalcium: 203mgIron: 4mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Vegan Lettuce Wraps
    Chickpea Stuffed Spaghetti Squash »

    30 Minutes or Less, Earth of Maria, Gluten-free Vegan Recipes, Soy Free Vegan Recipes, Vegan Dinner Recipes, Vegan Pasta Recipes, Vegan Recipes, Vegetarian & Vegan Pasta Recipes, Vegetarian Recipes broccoli, cauliflower, cherry tomatoes, cilantro, garlic, Greek yogurt, pasta, Scallion, sriracha

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

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