Pasta With Turkish Yogurt Sauce - cooking recipe

Ingredients
    Yogurt Cheese Labaneh
    1 cup nonfat plain yogurt
    1/2 clove garlic, optional
    Pasta
    1/2 lb angel hair pasta
    1/2 tablespoon unsalted butter, melted
    1/4 teaspoon sweet paprika
    salt & freshly ground black pepper
Preparation
    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.

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