Pasta with Turkish Yogurt Sauce |
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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 12 |
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Labaneh is yogurt cheese, a wonderful invention for everything from pasta to sandwich spread. Here it's used over angel hair pasta but it's great over any type, especially tortellini. It takes a minimum of 8 hours to drain the yogurt, transforming it into cheese, but the cheese can be refrigerated for several days. More than once, it has taken 2 days for the yogurt to drain to the desired thickness, so plan accordingly. Minimal time for preparing the yogurt cheese is included in the cook time. Ingredients:
1 cup nonfat plain yogurt |
1/2 clove garlic, optional |
1/2 lb angel hair pasta |
1/2 tablespoon unsalted butter, melted |
1/4 teaspoon sweet paprika |
salt & freshly ground black pepper |
Directions:
1. 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.
2. If using the garlic, push it through a garlic press and stir into the thickened labaneh.
3. Refrigerate.
4. 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.
5. 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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