Pasta with Yogurt Sauce

Spaghetti in Yogurt Sauce topped with pine nuts and chopped herbs, served in large white bowl.

5 from 108 votes

This creamy pasta with white yogurt sauce also known as Lebanese spaghetti is the perfect substitute for Alfredo sauce. It's creamy, tangy & easy to make!

Course Dinner, Entree, Pastas, Side Dish

Cuisine Lebanese

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 347kcal

Author Yumna Jawad

Equipment

Ingredients

8 ounces spaghetti
2 tablespoons olive oil divided
2 tablespoons pine nuts
2 garlic cloves minced
2 tablespoons parsley divided
1 cup greek yogurt
½ teaspoon salt
1 tablespoon fresh mint chopped

Instructions

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.

Notes

Storage: Add leftovers to an airtight container and store in the refrigerator for up to 4 days.

Nutrition