Pasta With Turkish Yogurt Sauce - cooking recipe
Ingredients
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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
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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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