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Pasta with Yogurt Sauce

Pasta with Yogurt Sauce

ALMA-LOU

ALMA-LOU

This is a Middle Eastern adaptation using any pasta--fusilli, elbow macaroni, penne, shells, etc. It is just as tasty eaten cold or warm, and is a quick fix for a hurry up meal. Sahtain!--to your health!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 7 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 294 kcal
  • 15%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 39.5g
  • 13%
  • Protein:
  • 10.7 g
  • 21%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 417 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  1. Cook the pasta in a large pot of boiling salted water until al dente.
  2. Using a mortar and pestle, mash the salt and garlic cloves together into a paste. Warm the yogurt slightly in a sauce pan. Remove a small amount of warmed yogurt from the pan, and stir together with the garlic paste. Stir this mixture into the remaining yogurt
  3. Drain the pasta, and rinse in cold water. Place in a casserole or deep serving dish, toss with 1 tablespoon butter or margarine. Toss with half of the garlic-yogurt sauce. Spread the remaining sauce over the pasta. Garnish with the parsley.
  4. For a very special dish, brown the pine nuts in 2 tablespoons butter or margarine. Pour over the parsley. Serve immediately.
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Reviews

Purgirl
35

Purgirl

5/17/2008

My husband and I looove this recipe. It's very easy to make, it's light yet satisfying. I have been making this recipe for almost a year now. I make mine slightly different: Cook pasta, drain the water and rinse. Melt a little bit of butter in a pan with minced garlic (this way the garlic won't have a raw taste to it) until butter starts making small bubbles. Mix plain yogurt (doesn't have to be warmed up) with pasta (making sure pasta isin't too hot or the yogurt will seperate). Add the butter to the pasta and toss. We love ours with a little bit of paprika and cayenne for a little kick. You can't go wrong with this recipe.

EMMELINE24
23

EMMELINE24

11/20/2005

A tasty, simple and quick dinner! I doubled the quantites for the sauce (not the pasta) because I prefer a creamier texture; two cups of yogurt for 16 oz of pasta left the dish too dry.

Novice
19

Novice

11/16/2005

This is a great great recipe! Very easy to make, easy shopping list, and extremely tasty. I prefer it cool, but I'm betting many would like it warm as well. It is filling, yet light, and goes with tons of other courses or beverages. I've eaten it for solo lunches and dinners at home, but it would make a great picnic dish for any size crowd. Thank you Alma! P.S. I was tempted to skip the parsley, but the fresh stuff really does finish off the taste and texture well. Not a fan of pine nuts, so I did skip those.

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