Reviewed: May 24, 2012

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.

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Reviewer:

mkstevens09

Cooking Level: Expert

Home Town: Ortonville, Michigan, USA

Living In: Lake Orion, Michigan, USA

Reviewed: Feb. 5, 2012

I was perfect. I loved it. I will make it again.

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Reviewer:

LuckyAngel

Reviewed: May 4, 2011

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.

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2 users found this review helpful

Reviewer:

Chef41

Cooking Level: Intermediate

Home Town: Fairfield, California, USA

Reviewed: Mar. 30, 2011

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.

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4 users found this review helpful

Reviewer:

Candace

Cooking Level: Intermediate

Reviewed: Mar. 27, 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!

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7 users found this review helpful

Reviewer:

mbritain

Reviewed: Jan. 11, 2011

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!

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6 users found this review helpful

Reviewer:

tinadubs

Cooking Level: Intermediate

Home Town: Hanover, Pennsylvania, USA

Reviewed: Nov. 7, 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.

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5 users found this review helpful

Reviewer:

sizial

Cooking Level: Intermediate

Reviewed: Nov. 3, 2010

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.

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3 users found this review helpful

Reviewer:

Lamturnik

Reviewed: Oct. 25, 2010

We loved this recipe. As another reviewer suggested, I cooked the garlic slightly in the butter before I tossed it with the cooked pasta, then I added the yogurt later. I also added a little bit of shredded asiago cheese.

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Reviewer:

LOVELEIGH98

Reviewed: Sep. 22, 2010

It's a good base recipe. It has a good flavor and is simple to put together. My only complaints were that I didn't feel I had enough sauce and it tended to clump.

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3 users found this review helpful