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Pasta with Yogurt Sauce

Rated as 4.09 out of 5 Stars
3

"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

servings 294
Original recipe yields 7 servings (6 - 8 servings)

Directions

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  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.

Nutrition Facts


Per Serving: 294 calories; 10.6 39.5 10.7 69 417 Full nutrition

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Reviews

Read all reviews 54
  1. 69 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 t...

Most helpful critical review

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...

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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 t...

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.

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...

So I have been avoiding tomato sauce lately (acid reflux). I know I wanted something creamy (- the fat). I used this recipe. The only changes I made was to cut down on the butter, add an onio...

This dish was fantastic. I used labneh in place of plain yogurt and the result was very creamy. I served the sauce with sprouted grain pasta and stirred some fresh spinach into the sauce just be...

Being Lebanese, I grew up with this dish, one of my favorties, especially during the summer. We do it with alittle twist though (which is typical for Beirut). Toss the hot pasta with the melted ...

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 m...

Great, quick recipe. I sauted about 1 lb fresh asparagus and a couple of tomatoes and added fresh basil for a filling, healthy main dish. Thanks for the recipe.

I've made this a couple of times now, and even my very picky eaters like it. I use nonfat yogurt, and the sauce turns out quite thin, so I'd like to find a way to thicken it without substantial...