Grain-Free Yogurt Pasta with Mediterranean Lamb

by Kate Itrich-Williams June 17, 2019

KNOW Better Pasta with Lamb

This fragrant spiced lamb and yogurt pasta dish highlights the flavor and texture of KNOW Better Pasta. Because it is made with 100% chickpeas, our pasta is the perfect pair for Mediterranean flavors, such as cumin, paprika, cinnamon, and olive oil. The recipe below takes inspiration from one of my favorite recipes on the cooking website, Food52, but dials back on the sweet ingredients and flips the proportion of lamb to pasta. It's a slightly more complicated dish than other KNOW Better Recipes, but it's a great dish to serve at an intimate dinner party.

Serves: 4


2 tablespoons extra-virgin olive oil
1 small yellow onion, halved and thinly sliced
Kosher or sea salt and freshly ground black pepper 
1 teaspoon ground cumin 
1 teaspoon smoked paprika 
1/2 teaspoon ground cinnamon 
1/4 teaspoon red pepper flakes
1/4 cup slivered almonds
1 tablespoon raisins (optional)
2 teaspoons tomato paste
12 ounces ground lamb 
8 ounces KNOW Better Rigatoni
1 cup frozen peas 
1 cup full-fat Greek yogurt (either dairy-based or coconut will work)
Finely grated zest and juice from 1 small lemon
1/4 cup chopped fresh parsley


In a medium skillet, heat one tablespoon of the olive oil over medium heat. Add the onion and a large pinch of salt and cook, stirring often, until softened and deeply browned, 10 to 15 minutes. Add the cumin, paprika, cinnamon, and pepper flakes, and continue to cook, stirring, until aromatic, about 30 seconds. Stir in the almonds, raisins and tomato paste. Increase the heat to medium-high and continue to cook until the tomato paste begins to stick to the bottom of the skillet, 2 to 3 minutes.

Stir in the lamb, scraping up and browned bits from the bottom of the skillet. Continue to cook the lamb, stirring, until it is no longer pink, 3 to 5 minutes. Season to taste with salt and pepper. Remove from the heat but keep warm.

Bring a medium pot of salted water to a boil over high heat. Add the rigatoni and peas and cook until just tender, about 3 minutes. Immediately drain. Return the pasta to the pot in which it was cooked and stir in the yogurt, lemon zest, lemon juice and remaining tablespoon of olive oil. Season to taste with salt and pepper.

Spread the pasta out on a serving platter and top with the lamb mixture. Garnish with the parsley and serve immediately.

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