A classic Lebanese pasta and sauce without meat, for any day of the week when you do not want an elaborate meal.
(Arbaic) المعكرونة مع صلصة الزبادي
/almaeakrunat mae sulfat alzibadi/
Serve 4
dried (gluten-free) pasta, example: penne, elbow, or small tube-shaped
1 Tbs. (15 ml) olive oil
16 ounces (455 g) organic plain (dairy-free) yogurt
1/4 cup (50 g) tahini
1 tsp. (5 g) garlic paste: https://veggiefernandezs.blogspot.com/2019/01/garlic-paste.html
1 tsp. (5 g) allspice
1/4 cup (50 g) toasted organic pin nuts or sliced almonds
optional:
(a) boiled green fava or lima beans, and omit the tahini
(b) Swirl cilantro pesto in the yogurt sauce right before serving: https://veggiefernandezs.blogspot.com/2019/01/cilantro-pesto.html
1. Cook the pasta as directed on the package.
2. Drain, pour into a bowl and drizzle the oil over the pasta and toss.
3. Mix the yogurt, tahini, garlic paste, and allspice in a small bowl.
4. Taste and adjust the seasoning.
5. Pour the sauce over the pasta and mix to combine well.
6. Garnish with the pine/almonds.
-modified Taste of Beirut
1 tsp. (5 g) allspice
1/4 cup (50 g) toasted organic pin nuts or sliced almonds
optional:
(a) boiled green fava or lima beans, and omit the tahini
(b) Swirl cilantro pesto in the yogurt sauce right before serving: https://veggiefernandezs.blogspot.com/2019/01/cilantro-pesto.html
1. Cook the pasta as directed on the package.
2. Drain, pour into a bowl and drizzle the oil over the pasta and toss.
3. Mix the yogurt, tahini, garlic paste, and allspice in a small bowl.
4. Taste and adjust the seasoning.
5. Pour the sauce over the pasta and mix to combine well.
6. Garnish with the pine/almonds.
-modified Taste of Beirut
