Pasta With Yogurt Mint Sauce Recipes

PASTA WITH TURKISH-STYLE LAMB, EGGPLANT AND YOGURT SAUCE

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.

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.

YOGURT MINT SAUCE

Steps:

• In a small bowl or blender, stir together the yogurt, chopped mint, sugar, salt and cayenne until well blended. Serve immediately or chill for a while to let the flavors come together.

PASTA WITH YOGURT PESTO

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.

TURKISH PASTA WITH YOGHURT MINT 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!

PASTA WITH YOGURT/MINT SAUCE

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.

GRILLED VEGETABLE PLATTER WITH YOGURT MINT SAUCE RECIPE

Steps:

• Combine yogurt with half of the mint, half of the garlic, 1/4 teaspoon salt and black pepper.
• Transfer to a small serving bowl. Swirl in 1 teaspoon olive oil on top and garnish with more mint.
• Heat the grill or grill pan over medium-high heat. When ready oil the grates.
• Toss the vegetables in a bowl with olive oil, lemon juice, remaining garlic, zaatar, 1/2 teaspoon salt and black pepper, to taste.
• Grill the vegetables turning occasionally, until lightly charred, about 6 to 10 minutes.
• Arrange on a platter with the mint yogurt sauce. Sprinkle with remaining mint.

PASTA WITH LEMON HERB YOGURT SAUCE

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.