This Lebanese Pasta with Yogurt and Garlic Sauce is refreshing and so easy to get on the table quickly! Often called Lebanese Spaghetti, or Macarona bil Laban in Arabic which literally translates to pasta in yogurt is a staple dish found in many Arab homes. Warm spaghetti paired with a cool, garlic mint yogurt sauce is so simple to put together and a great meatless meal option or side dish.
If nothing else, I think Arabs in general are quite resourceful. I know my parents have always been resourceful when cooking, especially growing up. Getting healthy and plentiful meals on the table is a struggle for all parents. Staying on budget is even more crucial with a larger family. I love this dish because it is so inexpensive but also packed with flavor.
Yogurt is popular staple item in Lebanese kitchens. You may remember a recent dish I shared, Lebanese Chicken Fatteh (Fattet Djaj) which also has a garlic yogurt sauce. Using fresh yogurt seasoned with mint and garlic is a refreshing take on perhaps a heavier alfredo or cheese sauce for this pasta dish.
A combination of yogurt, dried mint, garlic, spaghetti and finally topped with toasted pine nuts or almonds.
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Ingredients
Simple pantry staple ingredients brings this dish together quickly.
- Spaghetti - I'm using standard spaghetti which is the most common and traditional - but you can use any type of pasta you have on hand and gluten free if that's something you need.
- Garlic - A few cloves of garlic is all you need for this dish.
- Whole Milk Yogurt - You want this dish to be creamy and filling. Whole milk yogurt is preferred - simple plain yogurt. If you only have Greek yogurt, you may need to thin out a bit with some pasta water.
- Dried Mint - A bit of dried mint goes a long way. Subbing with fresh mint will not yield the same flavor. The dried mint becomes infused in the garlic and yogurt and really gives an incredible flavor.
- Butter/Olive Oil - We're using butter (or olive oil if you prefer) to toast pine nuts or almonds. Topping your pasta with these browned nuts gives such a great added crunch.
- Pine Nuts/Almonds - We tend to use pine nuts at our house since my daughter has an almond allergy but either or both work! If using almond, use slivered raw almonds.
- Salt
See recipe card for quantities.
Instructions
This dish comes together as quickly as your pasta boils! Let's do it!
Step 1: Place a large pot filled with cold water on the stovetop set to high heat. Add a good amount of salt to your water, a few tablespoons to really salt your water for your pasta. When your water comes to a rapid boil, add your spaghetti and cook according to packages instructions (usually 9-12 minutes).
Step 2: While your pasta cooks, set a small skillet (about 7-8") on a burner to medium heat. Add your butter or olive oil and allow to melt. Once melted, add your pine nuts or almonds and continuously stir while watching them turn a golden brown. This should take 3-5 minutes. Keep stirring and moving so they don't burn. Once browned, remove from heat and set aside.
Step 3: In a large bowl where you will serve your pasta, crush your garlic cloves with a mortar or use a garlic press or finely mince. Add your dried mint.
Step 4: Add your yogurt and salt to the garlic and mint.
Step 5: Once your pasta is al dente according to package instructions, drain and add HOT pasta to your yogurt mixture. Mix until well combined. Serve warm and top with toasted pine nuts or almonds. Enjoy!
Storage
This dish is best enjoyed immediately when warm. Leftovers can be stored in the fridge and warmed in a skillet or quickly in the microwave just to take the cold edge off.
This dish does NOT freeze well.
Why We Love This Recipe
There really couldn't be a simpler recipe that yields such a flavorful dish! Boiling pasta, adding a yogurt and a few seasonings. You'll be pleasantly surprised on how delicious this is. Not to mention protein packed without any meat. Although, feel free to add my popular 3 ingredient garlic chicken or seasoned ground beef or lamb - the meat from these lamb bowls would be perfect!.
If you try this Lebanese Pasta with Yogurt Garlic Sauce {Macarona bil Laban} Recipe, please let me know by leaving a rating and review below!
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xoxo,
Cosette
Lebanese Pasta with Yogurt Garlic Sauce {Macarona bil Laban}
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Lebanese
Description
Simple spaghetti is paired with a garlic, mint yogurt sauce. Enjoy warm and top with toasted pine nuts. A perfect quick weeknight meal or side dish.
Ingredients
- 8 ounces spaghetti - you can sub another type of pasta if you prefer + salt for your pasta water
- 1 Tablespoon butter - I prefer salted, can sub olive oil
- ½ cup pine nuts or raw slivered almonds
- 3 cloves garlic - smashed, pressed or finely minced
- 2 Tablespoons dried mint - do not sub fresh
- 4 cups whole milk plain yogurt - if using Greek yogurt, reserve ½ cup of pasta water and add a few tablespoons at a time to your final mixture
- ½ teaspoon kosher salt - half if using table salt, adjust and add more if needed
Instructions
- Place a large pot filled with cold water on the stovetop set to high heat. Add a good amount of salt to your water, a few tablespoons to really salt your water for your pasta. When your water comes to a rapid boil, add your spaghetti and cook according to packages instructions (usually 9-12 minutes).
- 8 ounces spaghetti - you can sub another type of pasta if you prefer + salt for your pasta water - a few tablespoons
- While your pasta cooks, set a small skillet (about 7-8") on a burner to medium heat. Add your butter or olive oil and allow to melt. Once melted, add your pine nuts or almonds and continuously stir while watching them turn a golden brown. This should take 3-5 minutes. Keep stirring and moving so they don't burn. Once browned, remove from heat and set aside.
- 1 Tablespoon butter - I prefer salted, can sub olive oil
- ½ cup pine nuts or raw slivered almonds
- In a large bowl where you will serve your pasta, crush your garlic cloves with a mortar or use a garlic press or finely mince. Add your dried mint.
- 3 cloves garlic - smashed, pressed or finely minced
- 2 Tablespoons dried mint - do not sub fresh
- Add your yogurt and salt to the garlic and mint. If you are using Greek yogurt your mixture may be a bit thick - reserve ½ cup of pasta water and add a few tablespoons at a time until you have a creamy consistency.
- 4 cups whole milk plain yogurt - if using Greek yogurt, reserve ½ cup of pasta water and add a few tablespoons at a time to your final mixture
- ½ teaspoon kosher salt - half if using table salt, adjust and add more if needed
- Once your pasta is al dente according to package instructions, drain and add HOT pasta to your yogurt mixture. Mix until well combined. Serve warm and top with toasted pine nuts or almonds. Enjoy!
Notes
- It is prefered to use plain yogurt for this recipe and not Greek yogurt. Plain yogurt has a looser consistency and more liquid making it perfect for the sauce. If using Greek yogurt, be sure to reserve pasta water and add sparingly, a few tablespoons at a time until you achieve a creamy consistency.
- This dish is best served immediately.
- Feel free to sub your favorite gluten free pasta to make a gluten free dish.
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