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Pasta with Yogurt Sauce


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


  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  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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Read all reviews 52
  1. 67 Ratings

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 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 ...

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Least positive

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.

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 ...