Pasta with Yogurt Sauce Recipe -
Pasta with Yogurt Sauce Recipe

Pasta with Yogurt Sauce

Recipe by  

"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 Edit and Save

Original recipe makes 6 - 8 servings Change Servings


  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 More Reviews

Most Helpful Positive Review
May 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.

Most Helpful Critical Review
Nov 08, 2010

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.

Nov 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.

Nov 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.

Dec 21, 2009

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 onion and a whole bunch of mushrooms (and a little white wine). I used fage non-fat yogurt. It was amazing. It almost tasted like blue cheese (which I LOVE). I will be using this recipe again and again.

Dec 14, 2009

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 before serving. I also sprinkled sumac over the plated pasta. This is something we will make often. Thanks!

Mar 28, 2011

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!

Mar 18, 2004

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.


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  • Calories
  • 294 kcal
  • 15%
  • Carbohydrates
  • 39.5 g
  • 13%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 10.6 g
  • 16%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 10.7 g
  • 21%
  • Sodium
  • 417 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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