Pasta With Yogurt Mint Sauce Recipes

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TURKISH PASTA WITH YOGHURT MINT SAUCE



Turkish Pasta With Yoghurt Mint Sauce image

Not sure which cookbook this is from but it's one of my childhood faves! Tastes even better the second day.

Provided by lil_miss_SBC

Categories     Lunch/Snacks

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 15

3 tablespoons olive oil
3/4 cup hopped onion
1/2 lb ground chicken (or Lamb or Beef Sausage)
1 -2 jalapeno, deseeded and finely chopped (or Pickled Peperoncinis)
2 sprigs thyme
handful of chopped flat leaf parsley
salt & pepper
3 cups plain yoghurt
3 -4 minced large garlic cloves
2 teaspoons finely chopped mint leaves
salt
5 tablespoons butter or 5 tablespoons margarine
3/4 teaspoon paprika
1 pinch cayenne
1 lb pasta (Bowties work well to hold the meat and sauce)

Steps:

  • Directions.
  • 1.Cook onions in olive oil til soft, add meat, jalapenos, thyme, parsley til meat is browned. Stir in a few tablespoons of water and season with salt and pepper and simmer 10 mins (add more water in necessary).
  • 2.To make the yoghurt sauce put all ingredients in a bowl and beat with a wooden spoon til creamy, set aside on a warm spot on the stove.
  • 3.Cook and drain pasta, toss with the meat sauce in a serving bowl. Pour the yoghurt sauce over top.
  • 4.For the topping, heat butter til frothy and add paprika and cayenne. cook for a few seconds and drizzle over the youghurt sauce.
  • 5.Top with fresh mint leaves in desired.
  • 6.Enjoy!

Nutrition Facts : Calories 838, Fat 34.1, SaturatedFat 15.2, Cholesterol 101.8, Sodium 237.9, Carbohydrate 98, Fiber 4.4, Sugar 12.1, Protein 34.1

PASTA WITH YOGURT/MINT SAUCE



Pasta With Yogurt/Mint Sauce image

Make and share this Pasta With Yogurt/Mint Sauce recipe from Food.com.

Provided by CJAY8248

Categories     Penne

Time 17m

Yield 1 bowl pasta, 4 serving(s)

Number Of Ingredients 5

1 lb penne pasta (or rigatoni)
3 cups yogurt, room temperature
2 -3 teaspoons garlic, crushed
2 teaspoons fresh mint leaves, minced (or 1 tsp. dried mint, crushed)
salt

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.

Nutrition Facts : Calories 521.3, Fat 8.3, SaturatedFat 4.2, Cholesterol 23.9, Sodium 88.3, Carbohydrate 99.4, Fiber 12.6, Sugar 8.6, Protein 15

PASTA WITH LEMON HERB YOGURT SAUCE



Pasta with Lemon Herb Yogurt Sauce image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 12

1 cup whole milk Greek yogurt
Kosher salt and freshly ground black pepper
1 pound fettuccine
1 cup crumbled feta
2 cloves garlic, grated
Zest and juice of 1 lemon
2 tablespoons extra-virgin olive oil
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh mint
3 tablespoons chopped fresh oregano
3 tablespoons chopped fresh parsley
Freshly grated Pecorino-Romano cheese, to garnish

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-STYLE LAMB, EGGPLANT AND YOGURT SAUCE



Pasta With Turkish-Style Lamb, Eggplant and Yogurt Sauce image

This recipe is inspired by Turkish lamb dumplings, or manti. It does not compromise that savory, near-sacred combination of butter, lamb, garlic and yogurt.

Provided by Melissa Clark

Categories     dinner, easy, for two, pastas, main course

Time 45m

Yield 2 to 3 servings

Number Of Ingredients 12

1 large eggplant, about 1 pound, in 1/2 -inch cubes
5 tablespoons extra virgin olive oil
1/2 teaspoon kosher or coarse sea salt, more to taste
3 fat garlic cloves, minced
1 large shallot, minced
1 pound ground lamb
1/4 teaspoon red pepper flakes, preferably Turkish or Aleppo (see note), more to taste
Freshly ground black pepper to taste
1 1/2 tablespoons chopped fresh mint or dill, more to taste
1/2 pound bowtie or orecchiette pasta
2 to 6 tablespoons unsalted butter, to taste
2/3 cup plain Greek yogurt

Steps:

  • Heat oven to 500 degrees. Bring a pot of water to boil for pasta.
  • Toss eggplant with 4 tablespoons oil and a large pinch of salt. Spread on a baking sheet, making sure there is room between pieces, and roast until crisp and brown, 15 to 20 minutes.
  • In a large skillet, heat remaining tablespoon oil. Add 2 minced garlic cloves and the shallot and sauté until fragrant, 1 to 2 minutes. Add lamb, 1/2 teaspoon salt, red pepper flakes and black pepper to taste. Sauté until lamb is no longer pink, about 5 minutes. Stir in mint or dill and cook for another 2 minutes. Stir eggplant into lamb. Taste and adjust seasonings.
  • Cook pasta according to package directions. Meanwhile, in a small saucepan, melt butter: the amount is to your taste. Let cook until it turns golden brown and smells nutty, about 5 minutes. In a small bowl, stir together yogurt, remaining garlic and a pinch of salt.
  • Drain pasta and spread on a serving platter. Top with lamb-eggplant mixture, then with yogurt sauce. Pour melted butter over top. Sprinkle on additional red pepper and more mint or dill. Serve immediately.

Nutrition Facts : @context http, Calories 1157, UnsaturatedFat 41 grams, Carbohydrate 73 grams, Fat 78 grams, Fiber 8 grams, Protein 42 grams, SaturatedFat 31 grams, Sodium 447 milligrams, Sugar 11 grams, TransFat 1 gram

PASTA WITH YOGURT SAUCE



Pasta with Yogurt Sauce image

This is a Middle Eastern adaptation using any pasta--fusilli, elbow macaroni, penne, shells, etc. It is just as tasty eaten cold or warm, and is a quick fix for a hurry up meal. Sahtain!--to your health!

Provided by ALMA-LOU

Categories     Side Dish

Yield 7

Number Of Ingredients 8

1 (16 ounce) package pasta
1 tablespoon butter
2 cups plain yogurt
4 cloves garlic, minced
1 teaspoon salt
2 tablespoons chopped fresh parsley
3 tablespoons pine nuts
2 tablespoons butter

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.

Nutrition Facts : Calories 294.5 calories, Carbohydrate 39.5 g, Cholesterol 68.9 mg, Fat 10.6 g, Fiber 2.7 g, Protein 10.7 g, SaturatedFat 5.1 g, Sodium 417.1 mg, Sugar 3.4 g

LEMON MINT PASTA SALAD



Lemon Mint Pasta Salad image

Pasta, green onions and grapes are dressed up with a lemony yogurt sauce to make a great summer salad, perfect for if you have mint growing in your garden.

Provided by mollie

Categories     Salad     100+ Pasta Salad Recipes     Fruit Pasta Salad Recipes

Time 25m

Yield 12

Number Of Ingredients 8

1 (12 ounce) package farfalle (bow tie) pasta
2 (6 ounce) containers lemon yogurt
⅓ cup mayonnaise
3 tablespoons chopped fresh mint
1 bunch green onions, chopped
3 cups seedless red grapes
1 ½ teaspoons salt
1 teaspoon ground black pepper

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain but no need to cool. Transfer to a large bowl. Add the lemon yogurt, mayonnaise, mint, green onion, grapes, salt and pepper. Stir to coat the pasta evenly and distribute the grapes. This can be served warm or cold, but I prefer it cold during the summer because it makes such a refreshing treat.

Nutrition Facts : Calories 205 calories, Carbohydrate 34.2 g, Cholesterol 2.8 mg, Fat 5.8 g, Fiber 1.9 g, Protein 5.9 g, SaturatedFat 1 g, Sodium 350.2 mg, Sugar 13.1 g

PASTA WITH YOGURT PESTO



Pasta With Yogurt Pesto image

A creamy flavoursome pesto without cheese or oil. Using yogurt is a great way to create an indulgent tasting yet low fat, healthy sauce.

Provided by isobelstorm

Time 40m

Yield Serves 4

Number Of Ingredients 13

40g walnut pieces
2 garlic cloves, crushed
zest of 1 lemon
25g fresh parsley
Small handful of fresh mint leaves
125g Yeo Valley Organic Fat Free Natural Yogurt
Salt and freshly ground black pepper
200g asparagus tips
350g spaghetti or other pasta shape
Pinch of chilli flakes
1tsp bouillon vegetable stock powder
3tbsp water
1tbsp lemon juice

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.

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