Amina is my real life friend. We met through Instagram which somehow seems far less weird than the days I got to know people through MIRC. Absolutely none of you got that huh? Oh well. I am OLD. Give me ten minutes and I will regale you with my floppy disc game stories too. Back to safer and more interesting ground – Amina. She is warm, delightfully sunny, incredibly authentic and whip smart. I’ve cooked from her blogs, eaten her cooking, craved her recipes and also discovered that my kids will try anything as long as I say it’s from her blog. That is how good she is.
She is also an incredible photographer (and instructor!) whose photos have an effortless elegance. I admire her craft and even attended a workshop of hers, mostly to establish my creds as her Number One fan. Which I am.
For those of you who are new are Feasting with Friends is what I hope will be my annual Ramadan/Eid series. Every week a food blogger friend will share a delicious recipe of theirs right here. So far we have had Behari Chicken from Butter Over Bae, Chicken Tikka Tarts from Chai and Churros, Vegetable Noodle Spring Rolls from Chili to Choc and now this Dill Yogurt Pasta from Hungry Paprikas.
When I saw the recipe she was sharing for Feasting with Friends I was so very happy. A friend of mine (whose partially Syrian family’s food I am obsessed with) had once told me about a garlicky yogurt pasta. I have made it and devoured it many times since, but count on Amina to elevate it by adding some bright beautiful lemony dill. I can’t wait to try it. Translation: I am boiling water for pasta right now.
Speaking of trying I have made and loved her Easy Nutella Cookies, Healthy Banana Bread, Toffee Squares, Honey Za’atar Chicken. Am also currently eyeing her Stuffed Onions which I know to be delicious, the Moussaka that blew up Instagram and her Sheet Pan Chicken Shawarmas. Go to her blog Hungry Paprikas to check out more delicious recipes and sign up for her free Dinner Recipes eBook. Now without further ado let me hand it over to this woman of many many talents. Thank you once again Amina for being here!
Amina from Hungry Paprikas
Hello everyone! I’m pleased to meet you. Since you love my good friend Sarah’s recipes – you guys must have great taste. So I truly hope that you’ll enjoy the recipe I have to share with you. But first… let me tell you a little bit about me. I’m a mama of 2 who has been sharing my favorite Middle Eastern recipes online for the past few years.
It all started when I was on maternity leave from my engineering job, and I decided to share my healthy recipes so I can encourage myself to cook more and get creative in the kitchen. Fast forward a few years, and now it’s my passion to help busy mothers like myself find quick, easy, and super delicious recipes they can rely on. Because I get it. Our lives these days have turned into hourly schedules, and sometimes cooking can be overwhelming to even think about. But I truly believe that with the right recipes and some planning… we can all enjoy home cooked meals with our families. After all, that’s exactly how I was taught to show love.
How to Make Yogurt Dill Pasta
Now enough blabbing about me – time to get to the real reason you’re here. This Yogurt Dill Pasta recipe is truly a go-to for me when I have no time, and especially during the summer. What could be more perfect than a tzatziki inspired yogurt pasta recipe? So delicious cold or at room temperature! I can throw the sauce together in the time it takes for the pasta to cook, so friends, within 20 minutes, you can be chomping down on this.
Let me break it down for you.
- The first thing you do is get your pasta boiling. You can use your favorite type – any will do. I like to throw in a chicken stock cube with my pasta to give it extra flavor.
- Then it’s as simple as mixing together the yogurt (cold from the fridge), chopped dill (the more the better I say), garlic, salt and pepper. Whisk it vigorously with a fork to create a smooth consistency. Don’t try to blend it – it will turn your yogurt into liquid!
- The amount of garlic and salt you add will be to your preference – just taste and adjust. Remember that raw garlic has a strong taste so I would start with half a clove and add more after you taste it.
- Then add a squeeze of lemon at the end. Once your pasta is al dente, drain it and run cold water over it. Toss with the sauce and dig in! How easy was that?
If you’ve got some pine nuts lying around, I’d toast some of those and throw them on top too. They make for a great crunch. I sometimes also throw in some cucumbers to make it more like a salad, and it really works. But you get my drift – add in what you like! It’s one of those recipes.
- 200 g Pasta
- 1 Chicken Bouillon Cube (Optional)
- 2 cups Full Fat Plain Yogurt
- 1/2 cup Chopped Dill
- 1/2-1 clove Garlic
- 1/4 tsp Salt (or more per preference)
- Black pepper
- Toasted Pine Nuts or Almonds for Garnishing
Start by boiling the pasta with the bouillon cube per package instructions until al dente.
Chop the dill and crush the garlic clove3. Mix together the yogurt, dill, garlic, salt, pepper, and lemon and whisk well using a fork until you achieve a smooth consistency.
Taste and adjust seasoning.
Once pasta is cooked, run it under cold water to cool it.
Toss the pasta with the sauce and serve immediately.
Optional: garnish with toasted pine nuts or almonds
Do not try to blend the yogurt sauce – that will turn the sauce into a liquid.
This dish is best served and eaten immediately or within a few hours. Once stored in the fridge, the sauce will harden slightly and congeal.
You can toss in other vegetables such as chopped cucumbers to turn it into a salad, and it’ll taste great
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