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Spaghetti in mint yogurt sauce

updated

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Ingredients for 4 servings:

  • 60 g cashew nuts
  • 400g spaghetti
  • salt and pepper
  • ½ bunch mint
  • 200 g yogurt (full milk)
  • 6 tbsp olive oil
  • lemon juice
  • 60 g Parmesan
  • 250 g mushrooms

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

with mushrooms

Roast the cashews in a pan without fat until golden brown. Prepare the pasta according to the package instructions. Wash the mint and pick off the leaves. Puree the yogurt, oil, cashews, and mint. Season with lemon juice, salt, and pepper. Trim the mushrooms and fry until browned. Drain the pasta, toss with the sauce, and fold in the mushrooms. Sprinkle Parmesan cheese over the pasta.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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