Any type of pasta can be used for this Middle Eastern version, including fusilli, elbow macaroni, penne, shells, etc. It is a quick solution for a supper in a hurry and is equally delicious whether warm or cold. Salute to your health, Sahtain!
| Servings: | 7 |
| Yield: | 6 to 8 – servings |
Ingredients
- 1 (16 ounce) package pasta
- 1 tablespoon butter (Optional)
- 2 cups plain yogurt
- 4 cloves garlic, minced
- 1 teaspoon salt
- 2 tablespoons chopped fresh parsley
- 3 tablespoons pine nuts (Optional)
- 2 tablespoons butter (Optional)
Instructions
- Cook the pasta in a large pot of boiling salted water until al dente.
- 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
- 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.
- For a very special dish, brown the pine nuts in 2 tablespoons butter or margarine. Pour over the parsley. Serve immediately.
Nutrition Facts
| Calories | 295 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 3 g |
| Protein | 11 g |
| Saturated Fat | 5 g |
| Sodium | 417 mg |
| Sugars | 3 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
If you like sour cream (which I don’t) this is a great recipe for you. Easy to make, takes very little time.
The only things that I did different were that I cooked the garlic in the butter and used Greek yogurt. I took a chance because my husband thinks the only sauce for pasta is marinara, but he loves this.
The raw garlic made it really good, but we’re all garlic lovers at my house.
Added meatballs and mushrooms.
Wow, wow, WOW. This was fast, simple, garlicky, and amazing.
Made because I had purchased a very large container of yogurt for another recipe and was looking for ways to use it all up. This was SO SIMPLE to make. I did warm and add chunks of roasted chicken to each dish and then topped with grated parmesan (fresh) along with pan roasted pepitos because I did’t have pine nuts. MY HUSBAND LOVED IT! This is important because he’s a flavor nut… the more, the better. I did cut the recipe in half as I only had 8 oz. of penne whole wheat pasta. There were still leftovers and we were full from our servings.
This was very easy to make and had a nice tang to it. I was the only one who liked it though. Even my husband didn’t like it and he usually loves things like this.
I did not like the acidic taste of the yogurt in this sauce. I tried adding more salt or diluting it with milk without luck. Finally, I read online about baking soda. I added that to the sauce a teaspoonful at a time until I got the flavor I wanted. A good base and a tasty sauce once I got the balance more to my liking.
This was a very quick and easy recipe. I was quite sceptical about the yogurt, but I was out of cream for my alfredo sauce, so I did a search with yogurt. I used plain greek yogurt and some regular plain to make up the two cups. Both were 0% MF (big bonus compared to cream!). I added 6 minced garlic cloves to the salt and followed the rest of the recipe. I added cilantro instead of parsley, an ? cup grated parmesan, 2 cups of chopped, sautéed spicy chorizo and the cup of left over sautéed mushrooms. My family loved it and nobody believed it was yogurt! Always good when they are asking for seconds and leftovers for the next day’s lunch. I’ll be trying this again.
I stumbled across this awesome recipe while looking for something that was ‘leftovers and microwave friendly’. I halved the ingredients, used gluten free pasta and added chicken breast, we didn’t have any pine nuts 🙁 I served it with a homemade Greek salad drizzled with balsamic. Ohmigosh, my husband & I luuuvvved it.
This is awful, bland, and tart. I’m a foodie and love new twists. But this was eww. I think the overwhelming yogurt taste is nasty.
I did not care for this recipe.
Great recipe. We added some mushrooms to the sauce and it was perfect.
I LOVED this recipe!! It had a much more interesting flavor than I thought it would because there are so few ingredients. It is garlicky, tangy goodness that is great at any temperature, even cold. I did make a few alterations, but kept to the basics of the recipe: I used a little less pasta, around 12 oz. I used minced garlic, around 6 cloves. I browned the garlic in 1 tbsp butter, then added the yogurt and salt and warmed it gently. Then I mixed in the parsley(I used dried parsley as I did not have fresh available). I tossed the pasta with 1 tbsp butter and then mixed in all the sauce. Then I added some pine nuts that I dry toasted in a pan.
I was perfect. I loved it. I will make it again.
This was pretty good. It was a little tart so I added a 1/2 cup sour cream. Then added a 1tsp Dill anhd 1 cup cooked broccoli.
I love a cream sauce for my pasta but not so much with all the additional saturated fats that come with it. So thank you sooooo much for making a yogurt based sauce! It will be the new staple in my house.
I accidentally bought plain yogurt instead of vanilla and really did not like the taste, so I looked for a way to cook with it and found this recipe. I used some of the other reviews to guide me and ended up cutting the pasta in half (I’m cooking just for myself) and added an entire teaspoon of paprika. Next time I will probably reduce the amount of yogurt because it was just a bit too creamy for me and add sauteed onions. I also threw in some peas and chicken to make it a meal. I love cream sauces, but not the calories, so I’ll definitely make this again!
We love this recipe just the way it is! Fresh herbs are always the best, but I had to substitute dried parsley for the fresh as i was out of fresh. Never the less, it was delicious!! Thanks for the recipe!
I like the idea of this sauce – I just thought it needed a little something. I found it a tad bland and watery so maybe next time I’d just drain it or figure a way to thicken it a bit. I just think it needs work.
This sauce is CRAZY good! You can adapt it to your own taste in millions of ways; I used oil instead of butter. If you just mix it up without warming it it makes great salad sauce as well. Of course the raw garlic could be cooked, omitted, or doubled according to one’s taste. There is a famous french sauce which is very similar.