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Ingredients
| nonfat plain yogurt: 1 cup |
| garlic: 1/2 clove (optional) |
| pasta (capelli d'angelo): 0.5 lb |
| unsalted butter: 1/2 Tbl (melted) |
| sweet paprika: 1/4 tsp |
| salt |
| black pepper (freshly ground) |
Pasta with Turkish Yogurt Sauce
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
480 min -
Servings
1 serving(s)
Tags
- 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.