Spaghetti With Yogurt Sauce Recipes

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 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:

• In a large pot of boiling salted water, cook the pasta according to package instructions; drain well and reserve ½ cup of pasta water.
• In a large skillet over medium heat, heat 1 tablespoon olive oil. Add the pine nuts and cook until golden brown, about 3-5 minutes. Remove from the skillet and set aside.
• Heat the remaining olive oil in the skillet, add the garlic and 1 tablespoon parsley and cook until fragrant, about 1 minute. Turn the heat to low, add the yogurt and salt and use a whisk to combine and lightly warm up the yogurt. Remove from heat.
• Transfer the cooked spaghetti to the skillet and toss with the yogurt sauce. Add some pasta water to thin out the sauce, if desired.
• Serve with toasted pine nuts, remaining parsley and chopped mint.

SPAGHETTI WITH CARAMELIZED ONIONS AND YOGURT

Steps:

• Combine oil, onions, thyme, bay leaf, and 1 teaspoon salt in a large saute pan; cook over medium heat, stirring occasionally, until onions are tender and golden brown, about 1 1/2 hours. If the pan becomes dry, add water, 1 tablespoon at a time, to prevent onions from burning.
• Add wine, and bring to a boil, scraping up browned bits with a wooden spoon. When wine has evaporated, remove pan from heat; discard thyme sprigs and bay leaf.
• Meanwhile, bring a large pot of water to a boil. Add pasta; cook until al dente. Drain. Stir pasta, parsley, and 1 teaspoon salt into onions; season with pepper.
• Divide pasta among 6 bowls. Top each serving with 1/3 cup yogurt, drizzle with oil, and season with pepper.