Ingredients
- 300g pasta (spaghetti, penne, or short pasta, all work)
- 2 cups Baladna Greek Yoghurt or plain yoghurt
- 2–3 cloves garlic, crushed
- ½ tsp salt
- ½ tsp black pepper
- 2–3 tbsp Baladna Fresh Milk or UHT Milk (optional: to loosen the sauce)
- 2–3 tbsp Baladna Cooking Cream (optional: for a richer, creamier version)
- 2 tbsp olive oil or butter
- Mint or parsley, chopped (optional)
- Pine nuts, toasted (optional but traditional and delicious)
How it's made!
- Cook the pasta
- Bring a pot of salted water to a boil.
- Add pasta and cook until al dente.
- Drain and keep it warm.
- Prepare the yogurt sauce
- In a bowl, mix:
- 2 cups Baladna yoghurt
- Crushed garlic
- Salt & pepper
- (Optional) Add milk 1 tbsp at a time until the consistency is smooth and creamy.
- (Optional) For a richer taste, whisk in cooking cream.
- Important:
- Do NOT heat the yoghurt directly on the stove or it may curdle.
- The heat from the pasta will warm it naturally.
- Combine pasta & sauce
- Place hot pasta in a serving bowl.
- Pour the yoghurt mixture over it.
- Toss gently until well coated.
- Taste and adjust salt/garlic.
- Prepare topping (optional but highly recommended)
- Heat 2 tbsp olive oil or butter in a small pan.
- Add pine nuts and sauté until golden.
- Pour the hot butter + pine nuts over the pasta.
- Add chopped mint or parsley on top.
- Serving Suggestions
- Serve warm immediately.
- Add grilled chicken strips or sautéed vegetables for a fuller meal.
- Sprinkle paprika or sumac for extra flavour.
More Fresh Recipes
Frozen Yogurt Bars
Line a small tray with parchment paper. In a bowl, mix Baladna Greek Yoghurt with honey until smooth.Spread the yoghurt mixture evenly onto the prepared tray to about 1 cm thickness.Sprinkle mixed fresh berries, granola, and chopped nuts evenly over the top. Press gently to secure.Place in the freezer for at least 3 hours or until fully set.Remove from the freezer, cut into bars, and serve immediately.TipsBaladna Greek Yoghurt provides a creamy texture that holds well when frozen.Freeze on a flat surface to maintain even thickness.Store leftover bars in an airtight container in the freezer.
Honey Citrus Mint Tea Jelly
In a small bowl, sprinkle gelatin over 3 tablespoons of cold water and let it bloom for 5 minutes.warm Baladna Peach Ice Tea slightly in a saucepan without boiling. Add honey and stir until dissolved.Add the bloomed gelatin to the warm tea and stir until fully dissolved. Remove from heat.Stir in lemon juice, orange zest, and chopped mint leaves. Pour into serving cups.Refrigerate for at least 2 hours or until fully set. Garnish with fresh mint leaves and citrus slices before serving.TipsAvoid boiling the tea to maintain a clear and smooth jelly texture.Baladna Peach Ice Tea adds a gentle fruity sweetness that pairs beautifully with citrus and mint.For cleaner unmolding, lightly grease the molds before pouring the mixture.