Spaghetti with yogurt sauce
Spaghetti with yogurt sauce is a easy Lebanese recipe that serves 2. 350 calories per serving. Recipe by Feelgoodfoodie on YouTube.
Prep: 5 min | Cook: 10 min | Total: 20 min
Cost: $5.92 total, $2.96 per serving
Ingredients
- 200 g Spaghetti (or any long‑thin pasta)
- 2 Tbsp Olive Oil (extra‑virgin preferred)
- 2 cloves Garlic (minced)
- 120 g Plain Greek Yogurt (full‑fat for creaminess)
- 1 Tbsp Lemon Juice (freshly squeezed)
- 0.5 tsp Salt (to taste)
- 0.25 tsp Black Pepper (freshly ground)
- 2 Tbsp Fresh Parsley (chopped, optional garnish)
- 100 g Vegetable Hash (quick sauté of diced zucchini, carrots, and bell pepper)
Instructions
Boil Pasta
Bring a large pot of salted water to a rolling boil, add the spaghetti and cook al dente according to package directions, about 8 minutes.
Time: PT8M
Temperature: 212°F
Sauté Garlic
While the pasta cooks, heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant, being careful not to brown.
Time: PT2M
Temperature: medium heat
Make Yogurt Sauce
Remove the skillet from heat. Stir in the Greek yogurt, lemon juice, salt, and black pepper until smooth. Add chopped parsley for freshness.
Time: PT1M
Combine Pasta and Sauce
Drain the pasta and return it to the pot. Add the yogurt‑garlic sauce and the reserved pasta water, tossing quickly to coat the noodles evenly.
Time: PT2M
Add Vegetable Hash
Top each serving with the prepared vegetable hash for texture and extra flavor.
Time: PT1M
Serve
Plate the pasta, garnish with additional parsley or toasted pine nuts if desired, and serve immediately.
Time: PT1M
Nutrition Facts
- Calories
- 350
- Protein
- 12g
- Carbohydrates
- 45g
- Fat
- 12g
- Fiber
- 3g
Dietary info: Vegetarian
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Spaghetti: Linguine, Fettuccine
- Instead of Olive Oil: Canola oil, vegetable oil
- Instead of Garlic: Garlic powder (1/4 tsp)
- Instead of Plain Greek Yogurt: Regular plain yogurt, labneh
- Instead of Lemon Juice: Lime juice, white wine vinegar (1 tsp)
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Fresh Parsley: Fresh mint, cilantro
- Instead of Vegetable Hash: Crispy chickpeas, toasted pine nuts
Equipment Needed
- Large Pot
- Colander
- Skillet
- Mixing Bowl
- Wooden Spoon
- Measuring Spoons
- Knife
- Cutting Board
Critical Steps — Do Not Skip
- Cooking the pasta al dente ensures the sauce clings properly.
- Sautéing garlic only until fragrant prevents bitterness.
- Adding the yogurt sauce off the heat avoids curdling.
Chef Tips from the Video
- Use full‑fat Greek yogurt; low‑fat versions can become watery.
- Toast pine nuts or slivered almonds for an extra nutty crunch.
- Finely grate the garlic for a smoother sauce.
Troubleshooting
Sauce separates or looks grainy.
Remove the pan from heat and whisk in a little warm pasta water or an extra spoonful of yogurt until smooth.
Pasta is too dry after mixing.
Add more reserved pasta water, a tablespoon at a time, until the desired coating is achieved.
Dish is bland.
Adjust seasoning with extra salt, a squeeze of lemon, or a pinch of sumac for brightness.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on low heat, adding a splash of water if needed.
Freezer: Not recommended; yogurt may separate after freezing.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the yogurt‑garlic sauce up to 2 hours ahead and keep it refrigerated; bring to room temperature before tossing with hot pasta.
- Vegetable hash can be made in advance and reheated quickly.
Frequently Asked Questions
What is the cultural significance and history of Lebanese Garlic Yogurt Pasta in Lebanese cuisine?
Lebanese cuisine often incorporates yogurt as a cooling element in warm dishes, and garlic‑olive‑oil sauces are a staple. This quick pasta adapts the traditional creamy yogurt sauce (similar to labneh) to a modern, fast‑food format, reflecting Lebanon’s love for simple, fresh flavors.
What are the traditional regional variations of yogurt‑based pasta dishes in Lebanese and broader Levantine cuisine?
In Lebanon and Syria, a dish called “Makarona bi Laban” uses yogurt, garlic, and sometimes tahini, served warm or cold. Some regions add ground meat or pine nuts, while coastal areas may include lemon zest for extra brightness.
How is Lebanese Garlic Yogurt Pasta traditionally served in Lebanon?
It is typically served hot, garnished with fresh herbs like parsley or mint, and often accompanied by a side of fresh salad, pickled vegetables, or warm flatbread to scoop up any remaining sauce.
What occasions or celebrations is a yogurt‑based pasta like this associated with in Lebanese culture?
While not a formal celebration dish, it is popular for quick family meals, weekend lunches, and as a comforting supper after a day of work, embodying the Lebanese emphasis on fast, flavorful home cooking.
What other Lebanese dishes pair well with this Garlic Yogurt Pasta?
Pair it with a crisp fattoush salad, baba ganoush, or grilled halloumi. A side of roasted eggplant or a simple mezze platter complements the creamy pasta nicely.
What makes this Lebanese Garlic Yogurt Pasta special or unique in Mediterranean cuisine?
The use of thick Greek yogurt instead of cream creates a tangy, lighter sauce that still feels rich. Combined with garlic‑infused olive oil, it offers a bright, Mediterranean twist on classic Alfredo.
What are the most common mistakes to avoid when making Lebanese Garlic Yogurt Pasta?
Common errors include over‑cooking the garlic, heating the yogurt too high (which causes curdling), and not reserving pasta water to adjust sauce consistency.
Why does this recipe add the yogurt sauce off the heat instead of cooking it on the stove?
Adding the sauce off the heat protects the yogurt from high temperatures that would cause it to separate, ensuring a smooth, velvety coating for the pasta.
Can I make Lebanese Garlic Yogurt Pasta ahead of time and how should I store it?
Yes, you can prepare the yogurt‑garlic sauce up to two hours ahead and keep it refrigerated. Toss with freshly cooked pasta just before serving; if stored longer, reheat gently and add a splash of water.
What does the YouTube channel Feelgoodfoodie specialize in?
Feelgoodfoodie focuses on quick, wholesome, and globally inspired home‑cooked meals that are easy for everyday cooks, often highlighting Mediterranean and Middle‑Eastern flavors.
How does the YouTube channel Feelgoodfoodie’s approach to Lebanese cooking differ from other cooking channels?
Feelgoodfoodie emphasizes speed and simplicity, turning traditional Lebanese comfort foods into 15‑minute meals without sacrificing authentic flavors, whereas many other channels may present more elaborate, time‑intensive recipes.
Last updated: September 3, 2026
