Help with using Fage Greek yogurt as pasta sauce?

alheimurinn

Hello everyone,

I grew up eating 'tuna noodle casserole' as a child, using the canned cream of mushroom soup as the sauce... can of tuna, can of the soup, pasta, cheese, some other bits. I've made it a few times recently, but having a go tonight without the canned soup.

I'm going to fry up the mushrooms with some red pepper and onion, and am hoping to use the Greek yogurt as the sauce bit/soup replacement... should I just toss some in? Or has anyone used this as a creamy sort of pasta sauce before, and might have some tips to share to make it work better? Love the yogurt on its own, but would love to start using it more in cooking.

Thanks very much!

Bridge_CG

I'd say just toss it in! It blends really well. It might be a little more tart than you're used to... But, it sounds delish!