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Wolfgang Puck Teaches Cooking

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Pan Roasting: Duck Breast

Braising: Red Wine Braised Short Ribs

Make: Poached Egg & Mushrooms on Brioche

Make: Beef Wellington

Kaiseki Cooking

Meet Your Instructor

Spice Fundamentals: Roasted Cumin and Garam Masala

Exploring Spices: Potato A Thousand Ways

Follow the Rhythms of Nature: Seasonal Eating

Meet Your Instructor 

Pork Shank and Smoked Collard Greens

Foie and Grits

Training Your Palate

Recipe: Pepper Steak with Red Wine Sauce

Kitchen Setup: Essential Ingredients

Roy's Pantry Staples

Napa Cabbage Kimchi

Rice Bowls

Emilia Burger

Melon: Evolved

Mushroom

Blend Sweet & Savory Flavors

Method: Making Pasta Dough

Method: Rolling Pasta Dough

Make: Lobster Ravioli

Chez Panisse Cooking: Ravioli

Pasta: An Introduction

Pasta Dough

Agnolotti

Spaghetti alla Chitarra and Cavatelli

Spaghetti Aglio e Olio

Fettuccine and Linguine

Gnocchi

Gnocchi with Pomodoro

Tortellini Part 2: Dough, Filling, and Assembly

Passatelli Part 2: Bread Crumb Pasta

Tagliatelle With Hand-Chopped Ragù (Meat Sauce)

Cook Authentic Italian Dishes

Technique: Oven Roasting Overview

Closing

Method: Kitchen Layout

Ancestral Foodways: Keeping Recipes Alive

Six Disciplines of Success

Kimchi Tuna Melt

Savory Mung Bean Potato Pancake

Large-Format Carnitas with Pork Fat Cilantro Rice

Introduction to Baking

Cook With Passion & Precision

Mastering Ingredients: Beef, Lamb & Pork

Balance in Kaiseki

Introduction

Sous Vide Cooking: Turbot

Conclusion 

A Vegetable Lunch: Roasted, Steamed, and Raw

A Market Fresh Dinner: Planning and Prep

Wolfgang's Journey

Brunch Spread: Middle Eastern Bread Spread

Veggie Spread: Grilled Carrots With Labneh and Dukkah

Thoughts on Hosting

Homemade Condiments: Smoky Marinated Feta

Sogliola al Cartoccio (Mediterranean-Style Sole)

Make the Most of Your Ingredients

Alice's Philosophy of Food

The Art of the Details

Essential Philosophies

“Spin-Painted” Beet

Leeks

Cheese

Select Quality Ingredients

Food & Drink

Teaches Intentional Eating

Michael Pollan

Michael Pollan Teaches Intentional Eating

With Leading Experts

Gut Health

Gut Health with Leading Experts

Teaches Gardening

Ron Finley

Ron Finley Teaches Gardening

Teaches Cooking Techniques II: Meats, Stocks, and Sauces

Thomas Keller

With Emily Wines

A Sommelier's Snob-Free Guide to Wine

Teaches Cooking I

Gordon Ramsay

Teaches Texas-Style BBQ

Aaron Franklin

Aaron Franklin Teaches Texas-Style BBQ

Teaches Bread Baking

Apollonia Poilâne

Apollonia Poilâne Teaches Bread Baking

Teaches French Pastry Fundamentals

Dominique Ansel

Dominique Ansel Teaches French Pastry Fundamentals

Teaches Modern Japanese Cooking

Niki Nakayama

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James Suckling

James Suckling Teaches Wine Appreciation

Teaches Cooking Techniques III: Seafood, Sous Vide, and Desserts

Teaches Indian Cooking

Madhur Jaffrey

José Andrés with Special Guest Chefs

Food, Stories, and Connections

Teaches The Art of Home Cooking

Alice Waters

Teaches the Art of Home Cooking

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Gabriela Cámara

Teach Mixology

Lynnette Marrero & Ryan Chetiyawardana

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Mashama Bailey

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Michael W. Twitty

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The Greatest of All Time

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Roy Choi

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Yotam Ottolenghi

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Teaches Modern Italian Cooking

Massimo Bottura

Teaches Modern Vegetarian Cooking

Dominique Crenn

Sohla El-Waylly with Special Guest Chefs

Breakfast All Day

Risotto and seafood are a classic pairing. This recipe combines slow-cooked rice with garlicky shrimp to make a hearty and flavorful main course.

Shrimp Risotto Recipe: 3 Tips for Making Shrimp Risotto

Shrimp risotto is an Italian dish comprising seared shrimp and rice. Risotto traditionally calls for <a href='https://masterclass.com/articles/what-is-arborio-rice-basic-arborio-rice-risotto-recipe' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://masterclass.com/articles/what-is-arborio-rice-basic-arborio-rice-risotto-recipe","linkCopy":"Arborio rice","category":"automated-link"}' automatic='true'>Arborio rice</a>—a rounded, short-grain white rice with a high starch content—though you use carnaroli rice or even oats or barley as a substitute.

The key to a creamy [risotto](https://www.masterclass.com/articles/risotto-recipes) is the cooking method: Sauté the starch and then cook it on low heat as you add ladles of chicken stock. This allows the rice to release its starches gradually, yielding a perfectly al dente result in a creamy sauce. You can make risotto with almost any protein or vegetable. This recipe uses shrimp, a classic risotto addition, that pairs well with the flavors of garlic, white wine, and Parmesan.
Follow these tips for making shrimp risotto or customizing it to your liking: 

1. __Add flavors and spices__: Squeeze lemon juice over your shrimp risotto to cut some of the richness, and garnish it with lemon zest. If you like your dishes extra garlicky, add an extra clove of [minced garlic](https://www.masterclass.com/articles/how-to-mince-garlic) to the shrimp as it sears. You can also flavor the shrimp with paprika for some smoky heat or red pepper to add some spice. 
2. __Make a sauce__: If you’re looking to add an extra punch of flavor, make a lemon-butter sauce to top off the risotto. After searing the shrimp, [deglaze the pan](https://www.masterclass.com/articles/how-to-deglaze-a-pan-5-easy-pan-sauce-recipes) with white wine and lemon juice. Allow the sauce to reduce until thickened, about five minutes. Whisk in two tablespoons of butter. Top the risotto with the lemon-butter sauce and shrimp. 
3. __Reheat on the stove__: Shrimp tends to become rubbery when reheated in a microwave. If you need to reheat your leftover risotto, do it in a saucepan over low heat.
Risotto and seafood are a classic pairing. This recipe combines slow-cooked rice with garlicky shrimp to make a hearty and flavorful main course.

Shrimp risotto is an Italian dish comprising seared shrimp and rice. Risotto traditionally calls for <a href='https://masterclass.com/articles/what-is-arborio-rice-basic-arborio-rice-risotto-recipe' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://masterclass.com/articles/what-is-arborio-rice-basic-arborio-rice-risotto-recipe","linkCopy":"Arborio rice","category":"automated-link"}' automatic='true'>Arborio rice</a>—a rounded, short-grain white rice with a high starch content—though you use carnaroli rice or even oats or barley as a substitute.The key to a creamy <a href='https://www.masterclass.com/articles/risotto-recipes' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/risotto-recipes","linkCopy":"risotto","category":null}'>risotto</a> is the cooking method: Sauté the starch and then cook it on low heat as you add ladles of chicken stock. This allows the rice to release its starches gradually, yielding a perfectly al dente result in a creamy sauce. You can make risotto with almost any protein or vegetable. This recipe uses shrimp, a classic risotto addition, that pairs well with the flavors of garlic, white wine, and Parmesan.

What Is Shrimp Risotto?

Follow these tips for making shrimp risotto or customizing it to your liking: <ol class="mc-m-4"><li class="mc-my-4"> 1. Add flavors and spices: Squeeze lemon juice over your shrimp risotto to cut some of the richness, and garnish it with lemon zest. If you like your dishes extra garlicky, add an extra clove of <a href='https://www.masterclass.com/articles/how-to-mince-garlic' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-mince-garlic","linkCopy":"minced garlic","category":null}'>minced garlic</a> to the shrimp as it sears. You can also flavor the shrimp with paprika for some smoky heat or red pepper to add some spice. </li><li class="mc-my-4"> 2. Make a sauce: If you’re looking to add an extra punch of flavor, make a lemon-butter sauce to top off the risotto. After searing the shrimp, <a href='https://www.masterclass.com/articles/how-to-deglaze-a-pan-5-easy-pan-sauce-recipes' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-deglaze-a-pan-5-easy-pan-sauce-recipes","linkCopy":"deglaze the pan","category":null}'>deglaze the pan</a> with white wine and lemon juice. Allow the sauce to reduce until thickened, about five minutes. Whisk in two tablespoons of butter. Top the risotto with the lemon-butter sauce and shrimp. </li><li class="mc-my-4"> 3. Reheat on the stove: Shrimp tends to become rubbery when reheated in a microwave. If you need to reheat your leftover risotto, do it in a saucepan over low heat. </li></ol>

3 Tips for Making Shrimp Risotto

Shrimp Risotto Recipe

Risotto and seafood are a classic pairing. This recipe combines slow-cooked rice with garlicky shrimp to make a hearty and flavorful main course.

Risotto and seafood are a classic pairing. This recipe combines slow-cooked rice with garlicky shrimp to make a hearty and flavorful main course.


shrimp-risotto

<a href='https://masterclass.com/articles/how-to-make-cauliflower-rice' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://masterclass.com/articles/how-to-make-cauliflower-rice","linkCopy":"Cauliflower rice","category":"automated-link"}' automatic='true'>Cauliflower rice</a> risotto is a gluten-free variation on the traditional Italian rice dish. Cauliflower risotto makes for an excellent side dish or main dish with this easy recipe.

Simple Cauliflower Risotto Recipe

Cauliflower risotto is a low-carb version of traditional risotto, featuring cauliflower rice instead of the traditional <a href='https://masterclass.com/articles/what-is-arborio-rice-basic-arborio-rice-risotto-recipe' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://masterclass.com/articles/what-is-arborio-rice-basic-arborio-rice-risotto-recipe","linkCopy":"Arborio rice","category":"automated-link"}' automatic='true'>Arborio rice</a>. Cauliflower rice is finely chopped raw cauliflower. This fibrous vegetable is an excellent substitute for risotto rice because it thickens the cooking liquid, creating a creamy cauliflower risotto. Cauliflower rice risotto recipes typically include chicken broth, white wine, heavy cream, and Parmesan cheese to add flavor. 
When making cauliflower risotto, consider the following substitutions and preparation tips:

1. __Add protein__. You can serve a side dish of cauliflower risotto with pork chops or roast chicken. Add meat or veggies to the rice dish for flavor and protein. You can make a cauliflower [mushroom risotto](https://www.masterclass.com/articles/porcini-mushroom-risotto-recipe) or [short rib risotto](https://www.masterclass.com/articles/short-rib-risotto/).
2. __Go for a vegan recipe__. Use vegetable broth in place of chicken broth when preparing the rice. Cauliflower risotto recipes usually contain cheese and heavy cream to thicken the dish, but you can swap the cheese and cream with coconut milk. Use nutritional yeast instead of Parmesan for a cheesy flavor.
3. __Make your own cauliflower rice__. Purée fresh cauliflower florets in a food processor, or run the cauliflower florets through a box grater to make cauliflower rice. You can also purchase cauliflower rice at the grocery store, usually in the frozen section.
<a href='https://masterclass.com/articles/how-to-make-cauliflower-rice' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://masterclass.com/articles/how-to-make-cauliflower-rice","linkCopy":"Cauliflower rice","category":"automated-link"}' automatic='true'>Cauliflower rice</a> risotto is a gluten-free variation on the traditional Italian rice dish. Cauliflower risotto makes for an excellent side dish or main dish with this easy recipe.

Cauliflower risotto is a low-carb version of traditional risotto, featuring cauliflower rice instead of the traditional <a href='https://masterclass.com/articles/what-is-arborio-rice-basic-arborio-rice-risotto-recipe' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://masterclass.com/articles/what-is-arborio-rice-basic-arborio-rice-risotto-recipe","linkCopy":"Arborio rice","category":"automated-link"}' automatic='true'>Arborio rice</a>. Cauliflower rice is finely chopped raw cauliflower. This fibrous vegetable is an excellent substitute for risotto rice because it thickens the cooking liquid, creating a creamy cauliflower risotto. Cauliflower rice risotto recipes typically include chicken broth, white wine, heavy cream, and Parmesan cheese to add flavor.

What Is Cauliflower Risotto? 

When making cauliflower risotto, consider the following substitutions and preparation tips:<ol class="mc-m-4"><li class="mc-my-4"> 1. Add protein. You can serve a side dish of cauliflower risotto with pork chops or roast chicken. Add meat or veggies to the rice dish for flavor and protein. You can make a cauliflower <a href='https://www.masterclass.com/articles/porcini-mushroom-risotto-recipe' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/porcini-mushroom-risotto-recipe","linkCopy":"mushroom risotto","category":null}'>mushroom risotto</a> or <a href='https://www.masterclass.com/articles/short-rib-risotto/' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/short-rib-risotto/","linkCopy":"short rib risotto","category":null}'>short rib risotto</a>. </li><li class="mc-my-4"> 2. Go for a vegan recipe. Use vegetable broth in place of chicken broth when preparing the rice. Cauliflower risotto recipes usually contain cheese and heavy cream to thicken the dish, but you can swap the cheese and cream with coconut milk. Use nutritional yeast instead of Parmesan for a cheesy flavor. </li><li class="mc-my-4"> 3. Make your own cauliflower rice. Purée fresh cauliflower florets in a food processor, or run the cauliflower florets through a box grater to make cauliflower rice. You can also purchase cauliflower rice at the grocery store, usually in the frozen section. </li></ol>

3 Tips for Serving Cauliflower Risotto

Easy Cauliflower Risotto Recipe 

<a href='https://masterclass.com/articles/how-to-make-cauliflower-rice' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://masterclass.com/articles/how-to-make-cauliflower-rice","linkCopy":"Cauliflower rice","category":"automated-link"}' automatic='true'>Cauliflower rice</a> risotto is a gluten-free variation on the traditional Italian rice dish. Cauliflower risotto makes for an excellent side dish or main dish with this easy recipe.

<a href='https://masterclass.com/articles/how-to-make-cauliflower-rice' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://masterclass.com/articles/how-to-make-cauliflower-rice","linkCopy":"Cauliflower rice","category":"automated-link"}' automatic='true'>Cauliflower rice</a> risotto is a gluten-free variation on the traditional Italian rice dish. Cauliflower risotto makes for an excellent side dish or main dish with this easy recipe.

Two bowls of creamy cauliflower risotto. 

cauliflower-risotto

“You’re gonna really surprise all your pasta-loving friends by giving them pasta with yogurt [sauce],” Chef Yotam Ottolenghi says. “It will be as satisfying as any traditional variations they’ve had before.” Chef Yotam’s pasta recipe features tender butternut squash, al dente pasta, crispy garlic, and shatta (chili sauce). “You’ve got… all those things playing together and creating a real drama in the mouth, something that people will always remember,” he adds. Read on to learn how to make mafalda pasta with yogurt sauce with chef Yottam Ottolenghi.

Yotam Ottolenghi’s Mafalda Pasta With Yogurt Sauce Recipe

Mafalda pasta—also known as mafaldine pasta, little queens, mafalde, or reginette—is a flat, wide-ribbon noodle with ruffled edges. It looks like skinny lasagna but you can use it in pasta dishes similarly to fettuccine or linguine. Mafalda is made from durum wheat semolina and water and extruded through bronze molds, giving the pasta its signature shape.
“I’m gonna explain this thing that is called pasta with yogurt ’cause I’m sure people are raising their eyebrows and saying, ‘What’s that all about?’ It’s not always familiar. But in the Eastern Mediterranean and Turkey, in Greece, in the Balkans and bits of the Arab world, this is something that is done quite a lot. There’s wonderful Turkish [dumplings](https://www.masterclass.com/articles/a-guide-to-25-types-of-dumplings-and-homemade-dumplings-recipes) called manti, which are minced lamb in tiny little pastry pockets that are cooked and served in a yogurt sauce. And there’s a bunch of other pasta dishes all doing that same thing… When I think of this pasta with yogurt, it just feels so ancient to me.”

> “[Yogurt is] such a basic ingredient in so many parts of the world. And I love celebrating it and cooking with it.” — Yotam Ottolenghi
Tangy plain yogurt is a great alternative to the heavy cream and Parmesan cheese found in [Alfredo sauce](https://www.masterclass.com/articles/how-to-make-alfredo-sauce). “What I love about pasta with yogurt is that it’s creamy without using cream. So you get that richness, but without the cloying element. Because of the natural acidity in the yogurt, you’ve got something that cuts through that richness,” Yotam says. “And that makes the pasta super attractive for me.” Unlike cream, yogurt tends to split when heated, so Yotam stabilizes his yogurt pasta sauce with ingredients like egg yolks, cornstarch, and starchy pasta water.
In this recipe, Yotam infuses Middle Eastern flavors into Italian pasta. Learn how to heat Greek yogurt safely to yield a rich, silky pasta sauce:

1. __Choose full-fat Greek yogurt__. “This is really important because if you use low-fat yogurt, it probably won’t create that creamy texture that you want,” Yotam says. “This is the sauce. This is all you’ve got. So you want it to be top ingredients.”
2. __Cook the yogurt sauce gently__. “You want to be really, really gentle with your sauce… So it just warms up, but it doesn't bubble vigorously. And it’s just cooked down very, very slowly,” Yotam says. “Treat it very gently and kindly. And make sure it doesn’t split and stays nice and warm, but not bubbling. So always control the temperature. It should be quite low.” 
3. __Make the sauce just before serving__. “The yogurt sauce is not something you want to cook too far in advance because it doesn’t sit very well,” Yotam says. “You just want to cook it more or less when it’s time to serve the dish.” 
4. __Save your pasta water__. “Save the pasta water to homogenize the sauce,” Yotam adds. "It’s something you always want to do when you cook pasta, to keep some of that starchy water to give body and homogenize your sauce.” Yotam recommends saving at least a cup of starchy pasta water before you drain the pasta.
5. __Stabilize the yogurt sauce__. “Yogurt has a tendency when it’s warmed up to split up. But I add egg yolk and some cornstarch,” Yotam says. “The cornstarch, it’s a stabilizer. It helps the sauce stay together. And these yolks, they really enrich the sauce.”
6. __Substitute your favorite vegetables__. Yotam’s recipe features [butternut squash](https://www.masterclass.com/articles/how-to-cook-and-roast-butternut-squash-plus-5-versatile-butternut-squash-recipes), but you can use his basic formula to highlight almost any vegetable. “You can easily use other things. I like to add peas, kale, spinach, green things, [leeks](https://www.masterclass.com/articles/what-are-leeks-how-to-cook-leeks-at-home). Anything that works in a creamy sauce would work really well here,” he says.
7. __Top with chili sauce__. Yotam finishes his yogurt pasta with his quick [shatta recipe](https://www.masterclass.com/articles/shatta-recipe-by-chef-yotam-ottolenghi), which features fresh tomatoes and chilis. “You’re getting heat and freshness at the same time, so all that cuts into the richness of the sauce even further,” he says. “And it makes it look great as well. Because that red color is a great contrast to both the butternut and the pasta. And if you haven’t made your shatta, you can add sliced red chili or use other chili sauces that you’ve got, as long as they’re not too spicy.”
Once you’ve made Yotam’s pasta with yogurt sauce, experiment with cooking other foods in yogurt sauce. “This yogurt base is really the starting point for so many dishes that I love,” the chef adds. “One of the most popular dishes in the Arab world is zucchinis that are cooked in yogurt. And they’re served with mint. So the zucchinis are actually sitting in the yogurt, absorbing the flavors, and then served with dried or fresh mint.”
“You’re gonna really surprise all your pasta-loving friends by giving them pasta with yogurt [sauce],” Chef Yotam Ottolenghi says. “It will be as satisfying as any traditional variations they’ve had before.” Chef Yotam’s pasta recipe features tender butternut squash, al dente pasta, crispy garlic, and shatta (chili sauce). “You’ve got… all those things playing together and creating a real drama in the mouth, something that people will always remember,” he adds. Read on to learn how to make mafalda pasta with yogurt sauce with chef Yottam Ottolenghi.

Mafalda pasta—also known as mafaldine pasta, little queens, mafalde, or reginette—is a flat, wide-ribbon noodle with ruffled edges. It looks like skinny lasagna but you can use it in pasta dishes similarly to fettuccine or linguine. Mafalda is made from durum wheat semolina and water and extruded through bronze molds, giving the pasta its signature shape.

What Is Mafalda Pasta?

“I’m gonna explain this thing that is called pasta with yogurt ’cause I’m sure people are raising their eyebrows and saying, ‘What’s that all about?’ It’s not always familiar. But in the Eastern Mediterranean and Turkey, in Greece, in the Balkans and bits of the Arab world, this is something that is done quite a lot. There’s wonderful Turkish <a href='https://www.masterclass.com/articles/a-guide-to-25-types-of-dumplings-and-homemade-dumplings-recipes' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/a-guide-to-25-types-of-dumplings-and-homemade-dumplings-recipes","linkCopy":"dumplings","category":null}'>dumplings</a> called manti, which are minced lamb in tiny little pastry pockets that are cooked and served in a yogurt sauce. And there’s a bunch of other pasta dishes all doing that same thing… When I think of this pasta with yogurt, it just feels so ancient to me.”<blockquote class="mc-text--italic mc-opacity--hinted mc-my-8 mc-mr-0 mc-ml-6 mc-pl-6">“[Yogurt is] such a basic ingredient in so many parts of the world. And I love celebrating it and cooking with it.” — Yotam Ottolenghi</blockquote>

Yottam Ottolenghi on Pasta With Yogurt Sauce

Tangy plain yogurt is a great alternative to the heavy cream and Parmesan cheese found in <a href='https://www.masterclass.com/articles/how-to-make-alfredo-sauce' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-make-alfredo-sauce","linkCopy":"Alfredo sauce","category":null}'>Alfredo sauce</a>. “What I love about pasta with yogurt is that it’s creamy without using cream. So you get that richness, but without the cloying element. Because of the natural acidity in the yogurt, you’ve got something that cuts through that richness,” Yotam says. “And that makes the pasta super attractive for me.” Unlike cream, yogurt tends to split when heated, so Yotam stabilizes his yogurt pasta sauce with ingredients like egg yolks, cornstarch, and starchy pasta water.

Can I Substitute Yogurt for Cream In Pasta Sauce?

In this recipe, Yotam infuses Middle Eastern flavors into Italian pasta. Learn how to heat Greek yogurt safely to yield a rich, silky pasta sauce:<ol class="mc-m-4"><li class="mc-my-4"> 1. Choose full-fat Greek yogurt. “This is really important because if you use low-fat yogurt, it probably won’t create that creamy texture that you want,” Yotam says. “This is the sauce. This is all you’ve got. So you want it to be top ingredients.” </li><li class="mc-my-4"> 2. Cook the yogurt sauce gently. “You want to be really, really gentle with your sauce… So it just warms up, but it doesn&#39;t bubble vigorously. And it’s just cooked down very, very slowly,” Yotam says. “Treat it very gently and kindly. And make sure it doesn’t split and stays nice and warm, but not bubbling. So always control the temperature. It should be quite low.” </li><li class="mc-my-4"> 3. Make the sauce just before serving. “The yogurt sauce is not something you want to cook too far in advance because it doesn’t sit very well,” Yotam says. “You just want to cook it more or less when it’s time to serve the dish.” </li><li class="mc-my-4"> 4. Save your pasta water. “Save the pasta water to homogenize the sauce,” Yotam adds. &quot;It’s something you always want to do when you cook pasta, to keep some of that starchy water to give body and homogenize your sauce.” Yotam recommends saving at least a cup of starchy pasta water before you drain the pasta. </li><li class="mc-my-4"> 5. Stabilize the yogurt sauce. “Yogurt has a tendency when it’s warmed up to split up. But I add egg yolk and some cornstarch,” Yotam says. “The cornstarch, it’s a stabilizer. It helps the sauce stay together. And these yolks, they really enrich the sauce.” </li><li class="mc-my-4"> 6. Substitute your favorite vegetables. Yotam’s recipe features <a href='https://www.masterclass.com/articles/how-to-cook-and-roast-butternut-squash-plus-5-versatile-butternut-squash-recipes' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-cook-and-roast-butternut-squash-plus-5-versatile-butternut-squash-recipes","linkCopy":"butternut squash","category":null}'>butternut squash</a>, but you can use his basic formula to highlight almost any vegetable. “You can easily use other things. I like to add peas, kale, spinach, green things, <a href='https://www.masterclass.com/articles/what-are-leeks-how-to-cook-leeks-at-home' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/what-are-leeks-how-to-cook-leeks-at-home","linkCopy":"leeks","category":null}'>leeks</a>. Anything that works in a creamy sauce would work really well here,” he says. </li><li class="mc-my-4"> 7. Top with chili sauce. Yotam finishes his yogurt pasta with his quick <a href='https://www.masterclass.com/articles/shatta-recipe-by-chef-yotam-ottolenghi' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/shatta-recipe-by-chef-yotam-ottolenghi","linkCopy":"shatta recipe","category":null}'>shatta recipe</a>, which features fresh tomatoes and chilis. “You’re getting heat and freshness at the same time, so all that cuts into the richness of the sauce even further,” he says. “And it makes it look great as well. Because that red color is a great contrast to both the butternut and the pasta. And if you haven’t made your shatta, you can add sliced red chili or use other chili sauces that you’ve got, as long as they’re not too spicy.” </li></ol>

Yotam Ottolenghi’s 7 Tips for Making Pasta With Yogurt Sauce

Once you’ve made Yotam’s pasta with yogurt sauce, experiment with cooking other foods in yogurt sauce. “This yogurt base is really the starting point for so many dishes that I love,” the chef adds. “One of the most popular dishes in the Arab world is zucchinis that are cooked in yogurt. And they’re served with mint. So the zucchinis are actually sitting in the yogurt, absorbing the flavors, and then served with dried or fresh mint.”

What Do You Eat Yogurt Sauce With?

“You’re gonna really surprise all your pasta-loving friends by giving them pasta with yogurt [sauce],” Chef Yotam Ottolenghi says. “It will be as satisfying as any traditional variations they’ve had before.” Chef Yotam’s pasta recipe features tender butternut squash, al dente pasta, crispy garlic, and shatta (chili sauce). “You’ve got… all those things playing together and creating a real drama in the mouth, something that people will always remember,” he adds. Read on to learn how to make mafalda pasta with yogurt sauce with chef Yottam Ottolenghi.

“You’re gonna really surprise all your pasta-loving friends by giving them pasta with yogurt [sauce],” Chef Yotam Ottolenghi says. “It will be as satisfying as any traditional variations they’ve had before.” Chef Yotam’s pasta recipe features tender butternut squash, al dente pasta, crispy garlic, and shatta (chili sauce). “You’ve got… all those things playing together and creating a real drama in the mouth, something that people will always remember,” he adds. Read on to learn how to make mafalda pasta with yogurt sauce with chef Yottam Ottolenghi.


Mafalda pasta with yogurt sauce in a black cast iron skillet on a white counter. 

pasta-with-yogurt-sauce-recipe-by-yotam-ottolenghi

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