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Ribbon pasta with cold yogurt sauce

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Ingredients for 2 servings:

  • 100 g herb cream cheese
  • 300 g natural yogurt
  • 1 clove(s) garlic
  • 1 lemon(s), juice as needed
  • some salt and pepper
  • ¼ tsp caraway seeds
  • 300 g tagliatelle pasta

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 26 minutes

quick, easy and vegetarian

Bring a large pot of salted water to a boil on the stove. Whisk the cream cheese and yogurt until smooth. Peel and press the garlic. Slice the lemon and add the juice. Add salt, pepper, and caraway seeds, and season to taste. Cook the pasta in boiling salted water until al dente. Drain, set aside, and serve with the sauce.

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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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