Pasta with Yogurt Sauce
This is a very creamy and refreshing Middle Eastern pasta dish. It's best served immediately because the sauce will thicken over time. The meat can be mixed in or served on the side for those who want less meat than others.
Ingredients
- 8 oz angel hair pasta
- 8 oz ground beef or lamb
- 1 small white onion, minced
- 1 cup plain yogurt
- 3 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 tablespoon fresh mint OR 1 teaspoon dried mint
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
Nutrition Information
Serving size:
Calories: 400
Carbohydrate: 48g (16%)
Protein: 20g (40%)
Total Fat: 15g (23%)
Saturated Fat: 4.5g (23%)
Trans Fat: .5g
Cholesterol: 45mg (15%)
Sodium: 650mg (27%)
Dietary Fiber: 3g (12%)
Calcium: 8%
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Instructions
In a medium pan, bring salted water to a boil. Add pasta and cook according to package directions. Strain the pasta and save about 1/2 cup of the water.
In a medium sauté pan over medium heat, add half the vegetable oil. After the oil has heated, add minced onions. Cook onions until translucent and aromatic, about 2-3 minutes. Add ground meat and season with salt and black pepper. Cook until the meat is browned through, about 8-10 minutes. Drain fat. Transfer cooked meat to a bowl and set aside.
In a small pan, combine yogurt, white pepper, cumin, and garlic powder and cook over medium heat until mixture comes to a soft boil and thickens. Remove pan from heat. Add pasta water to reach desired consistency of sauce.
In the same medium sauté pan used to cook the meat, add the remaining vegetable oil to the pan over medium heat and sauté the garlic until golden in color, Add mint. Remove from heat and pour over yogurt mixture.
Mix all ingredients together and serve.
Photo by Jenn Struik of www.JennyWiththeGoodEats.com.
Recipe Review (1)
I made this and my family LOVED IT!