Time 30m Number Of Ingredients 13 Steps:
Beef Hashweh. In a medium-size frying pan over medium heat, heat the olive oil and cook the onions until soft and translucent, about 10 minutes. Add the beef and garlic cook until brown. Fold in all the spices, salt and pomegranate molasses. Cook Pasta. Meanwhile, Fill a 6qt pot with water and bring to a rolling boil. Add a generous amount of salt to the water. Then add the pasta. Cook pasta according to the package instructions. (Each pasta type has different cooking times) Make yogurt sauce. In a large mixing bowl add all of the yogurt sauce ingredients. Mix well, and set aside. Assemble the recipe: Drain pasta, place in a serving bowl. Pour the yogurt sauce over the warm pasta. Stir. Scoop the Hashweh on top of the creamy pasta, then sprinkle with almonds and parsley.
Yield 7 Number Of Ingredients 8 Steps:
Cook the pasta in a large pot of boiling salted water until al dente. 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 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. For a very special dish, brown the pine nuts in 2 tablespoons butter or margarine. Pour over the parsley. Serve immediately.
Time 1h30m Yield 4 servings Number Of Ingredients 12 Steps:
Set the yogurt in a sieve set over a bowl to strain and come to room temperature, about 1 hour. Fill a large pot with water and bring to a boil. Season generously with salt. Add fettuccine and cook until al dente, about 2 minutes less than the box instructions. Drain, reserving 1 cup pasta water. Combine feta, yogurt, garlic, lemon zest and juice, olive oil and half the herbs in a large bowl, then season with salt and pepper. Mix until well blended. Add the hot cooked pasta and toss to coat. Add some pasta water until sauce is at desired consistency. Taste and adjust seasoning. Transfer to serving bowls and garnish with Pecorino-Romano and the remaining chopped herbs.
Time 20m Number Of Ingredients 8 Steps:
In a large pot of boiling salted water, cook the pasta according to package instructions; drain well and reserve ½ cup of pasta water. In a large skillet over medium heat, heat 1 tablespoon olive oil. Add the pine nuts and cook until golden brown, about 3-5 minutes. Remove from the skillet and set aside. Heat the remaining olive oil in the skillet, add the garlic and 1 tablespoon parsley and cook until fragrant, about 1 minute. Turn the heat to low, add the yogurt and salt and use a whisk to combine and lightly warm up the yogurt. Remove from heat. Transfer the cooked spaghetti to the skillet and toss with the yogurt sauce. Add some pasta water to thin out the sauce, if desired. Serve with toasted pine nuts, remaining parsley and chopped mint.
More about “pasta with yogurt sauce recipes”
Time 8h10m Yield 1/2 cup yogurt cheese, 2-3 serving(s) Number Of Ingredients 6 Steps:
Yogurt Cheese (Labaneh): Line a strainer with 2 layers of cheesecloth; place the strainer over a bowl and pour the yogurt into the strainer; set aside at room temperature for at least 8 hours or until very, very thick. If using the garlic, push it through a garlic press and stir into the thickened labaneh. Refrigerate. Pasta: Make sure labaneh is at room temperature; boil the pasta in salted water until al dente; drain and return to the pot, stirring until all liquid has evaporated. Add the paprika to the melted butter; toss the butter mixture and yogurt cheese with the pasta; season with salt and pepper.
