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Yogurt Dill Pasta

Author Amina - Hungry Paprikas (Guest Post)


  • 200 g Pasta
  • 1 Chicken Bouillon Cube (Optional)
  • 2 cups Full Fat Plain Yogurt
  • ½ cup Chopped Dill
  • ½-1 clove Garlic
  • ¼ tsp Salt (or more per preference)
  • Black pepper
  • Lemon
  • Toasted Pine Nuts or Almonds for Garnishing


  1. Start by boiling the pasta with the bouillon cube per package instructions until al dente.

  2. 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.

  3. Taste and adjust seasoning.

  4. Once pasta is cooked, run it under cold water to cool it.

  5. Toss the pasta with the sauce and serve immediately.

  6. Optional: garnish with toasted pine nuts or almonds

Recipe Notes

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