Pasta with Garlic Yogurt

Using strained yogurt and walnuts boosts the protein and healthy fat content, offering a nutritious and satisfying version of classic Turkish pasta.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 11.3 oz dry pasta (320 g) · 1184 kcal in the whole recipe
• 1.25 cups strained yogurt (300 g) · 285 kcal in the whole recipe
• 2 cloves garlic, minced (6 g) · 9 kcal in the whole recipe
• 1 tbsp butter (14 g) · 100 kcal in the whole recipe
• 0.25 cup coarsely chopped walnuts (30 g) · 196 kcal in the whole recipe
• 1 tsp red pepper flakes, dry mint, and salt to taste

Method

1. Boil the dry pasta in salted water for 8 to 10 minutes according to package instructions, then drain.

   

2. In a bowl, whisk the strained yogurt, minced garlic, and a pinch of salt together until smooth.

   

3. Melt the butter in a small skillet over medium heat; add the coarsely chopped walnuts, red pepper flakes, and dry mint, sauteing briefly until fragrant.

   

4. Divide the warm cooked pasta onto plates, cover with the garlic yogurt sauce, and drizzle with the warm walnut-butter mixture before serving.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.