Mediterranean Veggie Pasta with Creamy Garlic Yogurt Sauce
This Mediterranean Veggie Pasta with Creamy Garlic Yogurt Sauce is comforting, fresh, and light at the same time. Roasted vegetables are tossed with al dente pasta and coated in a smooth garlic yogurt sauce that’s tangy, creamy, and not heavy. It’s non-spicy, perfect for a cozy dinner, and very Mediterranean-friendly.
⏱️ Time Required
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
🛒 Ingredients
For the Pasta & Veggies
250 g pasta (penne or fusilli)
1 cup broccoli florets
1 cup mushrooms, sliced
1 red bell pepper, sliced
1 zucchini, sliced
3 tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp dried oregano
For Creamy Garlic Yogurt Sauce
1 cup thick yogurt
2 tbsp olive oil
2 garlic cloves, finely grated
2 tbsp lemon juice
Salt to taste
2–3 tbsp pasta water (to thin)
Optional Toppings
Grated parmesan or feta
Fresh parsley or basil
👩🍳 Instructions
1. Cook pasta
Boil pasta in salted water until al dente.
Reserve ½ cup pasta water and drain.
2. Roast Vegetables
Toss veggies with olive oil, salt, pepper, and oregano.
Roast at 200°C for 20–25 minutes until tender.
3. Prepare sauce
Whisk yogurt, olive oil, garlic, lemon juice, salt, and pasta water until smooth.
4. Combine
Add pasta and roasted veggies to a large pan.
Pour sauce over and toss gently on low heat.
5. Serve
Top with cheese and herbs if desired.
💡 Tips
Do not overheat yogurt sauce—keep heat low to avoid curdling.
Add olives or sun-dried tomatoes for extra flavor.
Use whole wheat pasta for more fiber.
Can add grilled chicken or shrimp for protein.
❓ Frequently Asked Questions
Q: Can I replace yogurt?
Yes, use light cream or cashew cream.
Q: Is this dish spicy?
No, it’s mild and family-friendly.
Q: Can I make it ahead?
Best fresh, but can be stored 1 day in fridge.
🥗 Nutritional Informatio
Calories: 410 kcal
Protein: 17 g
Fat: 18 g
Carbohydrates: 48 g
Fiber: 6 g
Calcium: 20% DV