This Yogurt and Kimchi Pasta isn’t quite a dish on its own though you can probably still enjoy it alone if you don’t like too much frills in your pasta. I’ve actually made this as a side dish to pair with Chicken Skewers which I’ll be sharing the recipe right after this.
Never really expect kimchi and yogurt to work so well together. The pasta dressing turns out to be very piquant and refreshing. Overall, it’s quite light on the palate too because it’s not weighed down by heavy cream or overpowering cheese yet you’ll still get that subtle creaminess texture and somewhat cheesy flavour. Love the crunch of the cabbage kimchi and red onions. ??
Normally, the ready-made kimchi from the Korean supermarkets comes in rather huge packets so if you have a lot of leftovers after making this Yogurt and Kimchi Pasta, you can also make other dishes with them. It’s a good way to plan a week’s worth of meals ahead. No wastage!
- 300g light Greek yogurt
- 200g cabbage kimchi
- handful of parsley, finely chopped
- 1 red onion, peeled & sliced
- 300g fusilli pasta, cooked according to packet instructions