Pasta with Yogurt Sauce Recipe

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5 from 108 votes

Pasta with Yogurt Sauce Recipe

Creamy Yogurt Pasta with spaghetti, garlic, parsley, and fresh mint. Easy 20-minute recipe with toasted pine nuts.

Prep Time5

Cook Time15

Total Time20

Course: Dinner, Entree, Pastas, Side Dish

Cuisine: Lebanese

Servings:

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

US Customary - Metric

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

My Top Tip: Keep the heat very low. Since garlic is acidic, heating it with yogurt may cause a reaction similar to ricotta making (dairy + acid + heat). Keeping the heat low, or even removing the skillet from the heat, helps achieve a thicker sauce.

Storage: Add leftovers to an airtight container and store in the refrigerator for up to 4 days. Freezing is not recommended.

Nutrition

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