Pasta with Turkish Yogurt Sauce

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READY IN: 8hrs 10mins
Recipe by sugarpea

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 Nutrition


  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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