Pasta with Yoghurt-Garlic Sauce

    20 minutes

    A Middle Eastern approach to pasta, very quick to prepare and just as good cold as warm. To your health!

    74 people made this

    Serves: 7 

    • 500g pasta
    • 1 tablespoon butter
    • 2 cups plain yoghurt
    • 4 cloves garlic, minced
    • 1 teaspoon salt
    • 2 tablespoons chopped fresh parsley
    • 3 tablespoons pine nuts
    • 2 tablespoons butter

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    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 yoghurt slightly in a saucepan. Remove a small amount of warmed yoghurt from the pan and stir together with the garlic paste. Stir this mixture into the remaining yoghurt.
    3. Drain the pasta and rinse in cold water. Place in a casserole dish, toss with 1 tablespoon butter or margarine. Toss with half of the garlic-yoghurt 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 in English (54)


    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.  -  17 May 2008  (Review from Allrecipes USA and Canada)


    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.  -  20 Nov 2005  (Review from Allrecipes USA and Canada)


    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.  -  16 Nov 2005  (Review from Allrecipes USA and Canada)