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 quick 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.
A sampling of ingredients
Simple pantry staple ingredients brings this dish together quickly.
- Spaghetti - Traditionally this dish is made with a standard long spaghetti noodle, but you can certainly use what you have on hand.
- 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 to obtain a creamy not to thick consistency.
- Dried Mint - I have made this recipe many times and have tried using fresh mint in place of dried. Unfortunately it does not have the same flavor and impact as the dried. A bit of dried mint goes a long way. The dried mint becomes infused in the garlic and yogurt and really gives an incredible flavor. Opt for dried mint!
See recipe card for quantities.
Let's put it together
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. 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!
As always, I love seeing your creations. Please leave a review or share your dish with me on social media #cosetteskitchen which lets me know what is working for you! You can find me on Facebook, Instagram, Twitter , Tiktok and Pinterest. For more delicious recipes to your inbox, sign up for my newsletter!
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.
Aus says
This sounds like a perfect side dish to be enjoyed with some lamp chops.
Cosette Posko says
Oh yes, that would be amazing with lamb chops!
Enjoy!
xoxo,
Cosette
Peace says
This looks yum. What are your thoughts on adding white/yellow onions to the dish? Would it add a bit of bitterness? I was just reading through and the thought just popped up!
Cosette Posko says
Thanks for checking out the recipe!!! If you wanted to add a little onion for some punch I would go with thinly sliced shallots or scallions. I think diced yellow/white onions may be too much for the dish. The garlic really shines so not sure how much you would need the extra punch but definitely experiment. Keep me posted if you give it a try!🥰
Xoxo,
Cosette
Marlene says
All of the dishes shown look delicious. I will make the pasta dish with yoghurt first.
Cosette Posko says
Yay, so happy to hear! Thank you for leaving a comment!
xoxo,
Cosette
Megan says
I made this last night- it was very delicious. I paired it with lamb meatballs. The only critique I had was that the amount of yoghurt seemed excessive. I’m going to try again and use much less (I halved the recipe- 4oz pasta and 2cups yoghurt). My noodles were swimming! Will probably do a cup, or cup and half next time.
Cosette Posko says
So sorry it was a little too much yogurt, the pasta tends to absorb some but also it is typically enjoyed a little on the looser side. Easy fix to adjust the amount of yogurt 🙂 Hope you try again and enjoy!!
xoxo,
Cosette
Susan McQuillan says
This is really delicicous, thank you! I've seen several versions of this dish online and chose yours because you gave the option of almonds and that meant I had all the ingredients on hand. Will pick up some pine nuts because I know they will probaly make this dish even better but it's great with almonds. My new go-to pasta dish!
Cosette Posko says
Love that so much, so glad you enjoyed!! Thank you for leaving a comment 🙂
xoxo,
Cosette
Sophia S. says
I can’t locate dried mint at the store, could I use peppermint oil instead?
Thanks!
Cosette Posko says
Hi there,
Unfortunately peppermint oil won't be a good substitute but you could use fresh mint. I would double the amount. This time of year many neighbors have mint growing wild!
Hope that helps!
Xoxo,
Cosette