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
Units
Scale
- 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
- 1/2 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 1/2 cup of pasta water and add a few tablespoons at a time to your final mixture
- 1/2 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
- 1/2 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 1/2 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 1/2 cup of pasta water and add a few tablespoons at a time to your final mixture
- 1/2 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.