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    You are in: Home / Recipes / Pasta with Turkish Yogurt Sauce Recipe
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    Pasta with Turkish Yogurt Sauce

    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 10 mins

    10 mins

    8 hrs

    sugarpea's Note:

    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.

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    Ingredients:

    Serves: 2-3

    Yield:

    cup yog ...

    Units: US | Metric

    Yogurt Cheese Labaneh

    Pasta

    Directions:

    1. 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. 2
      If using the garlic, push it through a garlic press and stir into the thickened labaneh.
    3. 3
      Refrigerate.
    4. 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. 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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    Nutritional Facts for Pasta with Turkish Yogurt Sauce

    Serving Size: 1 (160 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 516.6
     
    Calories from Fat 43
    44%
    Total Fat 4.8 g
    7%
    Saturated Fat 2.2 g
    11%
    Cholesterol 10.0 mg
    3%
    Sodium 100.6 mg
    4%
    Total Carbohydrate 94.4 g
    31%
    Dietary Fiber 3.7 g
    14%
    Sugars 11.4 g
    45%
    Protein 21.9 g
    43%

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