This pasta dish is something I came up with just before my oldest son returned to college a few weeks ago. As a poor college student, he always looks forward to eating at home, so I try to make it special, especially the last few days he’s with us.
My son loves crab in just about everything, so I decided to make crab pasta in a creamy tomato sauce, just a healthier version. Often crab pasta is made with heavy cream, and although it’s always a treat to eat something so decadent, I wanted to make a creamy pasta dish that was actually pretty light, but tasted rich and creamy.
The toasted garlicky bread crumbs on top make this crab pasta dish extra fun to eat. At first my boys were skeptical of these little crunchy bits, but I found them sneaking more on top.
Recently, I read in The Yogurt Cookbook by Arto Der Haroutunian that if you mix yogurt with an egg before adding it to a sauce, that the yogurt won’t separate. I’ve been using that trick in all sorts of recipes and it works great.
Greek yogurt is a great substitute for full-fat products in so many recipes, both cooking and baking. I’ve used it in dips and dressings, marinades, in macaroni and cheese, and in baked goods as a substitute for mayonnaise, sour cream, cream cheese, butter and heavy cream.
In this Creamy Tomato Crab Pasta recipe, Greek yogurt replaces the heavy cream yet yields a rich creamy sauce.
When I told my son that there was yogurt in his pasta, he couldn’t believe it. I hope you’ll give this pasta recipe a try. It’s our new favorite.
Disclosure: Chobani sent me some Greek yogurt to experiment with and I’ve been having fun coming up with healthier recipes.