Pasta With Yogurt Sauce Food

PASTA WITH YOGURT SAUCE

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.

PASTA WITH YOGURT SAUCE

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.

PASTA WITH LEMON HERB YOGURT SAUCE

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.

PASTA WITH TURKISH YOGURT SAUCE

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.

PASTA WITH YOGURT/MINT SAUCE

Steps:

• Cook pasta according to package directions and drain.
• Mix yogurt, crushed garlic, salt, and mint leaves together in a bowl and beat with a wooden spoon until the mixture is very creamy.
• Pour the warm sauce over the prepared pasta and toss.

PASTA WITH YOGURT PESTO

Steps:

• First make the pesto. Place the walnut pieces, garlic, lemon zest and herbs in a food processor and blend until finely chopped.
• Gradually add the yogurt to form a smooth sauce. Season with a little black pepper. Chill in the fridge until required. This will keep covered in the fridge for up to 2 days.
• Trim the asparagus tips. Bring a large pan of salted water to the boil. Add the spaghetti and cook according to the packet instructions.
• Five minutes before the end, heat a large frying pan and add the chilli flakes, bouillon powder and water. Stir to dissolve the powder then toss in the asparagus tips and saute for 3-4 minutes.
• Drain the spaghetti and tip into the frying pan with the lemon juice. Pour over the pesto sauce and toss thoroughly.
• Serve immediately with lemon wedges and salad. For additional flavour you could sprinkle over a little freshly grated parmesan cheese.

PASTA WITH VEGGIES IN A TAHINI AND YOGURT SAUCE

Steps:

• Cook noodles in a large pot of boiling water until al dente. Drain.
• Meanwhile, mix together tahini, lemon juice, and water until smooth. Add garlic, yogurt, and pepper sauce.
• In a medium skillet, heat oil over medium high heat. Saute red pepper and zucchini in oil for 2 to 3 minutes, or until tender crisp. Add tahini sauce, and heat through. Season to taste with salt and pepper. Do not boil or overcook: this sauce curdles easily. Toss noodles with sauce.