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Spaghetti in Yogurt Sauce topped with pine nuts and chopped herbs, served in large white bowl.
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5 from 106 votes

Pasta with Yogurt Sauce

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!
Prep Time 5 minutes
Cook Time 15 minutes
0 minutes
Total Time 20 minutes
Servings 4
Calories 347kcal
Author Yumna Jawad


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


  • 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.


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


Calories: 347kcal | Carbohydrates: 47g | Protein: 10g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 8mg | Sodium: 324mg | Potassium: 276mg | Fiber: 2g | Sugar: 5g | Vitamin A: 284IU | Vitamin C: 4mg | Calcium: 96mg | Iron: 1mg