Paprika and Coconut Yoghurt Pasta

  • Prep: 7 Mins / Cook: 12 Mins
  • Serves 3
  • easy

Ready in minutes, this delicious pasta dish is a great option after a long day when you are desperately craving something comforting and rewarding pronto! The creamy yogurt sauce is seasoned with paprika, garlic and lemon to give this meal a spicy kick. Rich in protein and gluten free, its a fantastic weekly staple!

Gluten Free Dairy Free High Protein Under 30 mins


* Switch between cup/oz and g/ml in Account Settings*

  • Brown Rice Penne Brown Rice Penne 300g 3 cups
  • Vegan Butter Vegan Butter 100g 6 tbsp
  • Himalayan Salt Himalayan Salt 1/2 tsp 1/2 tsp
  • Paprika Paprika 2 tbsp 2 tbsp
  • Garlic Garlic 1 clove 1 clove
  • Lemon Lemon 1/2 1/2
  • Coconut Yoghurt Coconut Yoghurt 160g 2/3 cup
  • Mint Mint 2 tbsp 2 tbsp
  • Flat Leaf Parsley Flat Leaf Parsley handful handful


  1. 1.Cook the pasta as per package instructions.
  2. 2.Melt the vegan butter in a frying pan on a medium heat. Once melted, add the salt and paprika, stir for 2-3 minutes until thoroughly mixed.
  3. 3.Pour the coconut yoghurt into a separate small bowl. Add the minced garlic, salt and lemon juice. Stir well.
  4. 4.Drain the pasta and set aside to cool for a couple of minutes.
  5. 5.Add the pasta to the serving plates. Top with the yoghurt mixture, then the paprika sauce. Garnish with chopped mint and parsley. Enjoy!

Nutritional Information

  • Calories:
  • Fat:
  • Sodium:
  • Carbs:
  • Sugar:
  • Protein:

Leave a Comment or Tip!