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🍝 Pasta with Fresh Garlic-Yogurt Sauce

380 kcal · 30 min · 4 servings

Ingredients

• 80 g small tomatoes (1 small tomato)
• 1 sprig mint
• 175 g small round pasta (e.g. Orecchiette)
• salt
• 150 g yogurt (1.5% fat)
• 2 small garlic cloves
• pepper
• 2 tsp yogurt butter
• 2 tbsp classic vegetable broth
• 0.5 tsp paprika powder (mild sweet)

Instructions

1. 1. Rinse the tomato under cold water and pat it dry with a kitchen towel.
2. 2. Cut out the hard stem area of the tomato in a wedge shape.
3. 3. Cut the tomato in half and remove the inner pulp containing the seeds.
4. 4. Dice the remaining tomato flesh into small, even cubes.
5. 5. Wash the mint and dry it thoroughly using a salad spinner or by patting it dry.
6. 6. Carefully pluck the fresh mint leaves off the stems.
7. 7. Finely chop the mint leaves with a knife.
8. 8. Bring a large pot of water to a boil and add plenty of salt.
9. 9. Cook the pasta according to the package instructions until tender but firm (al dente) in the salted water.
10. 10. Place the yogurt into a separate bowl.
11. 11. Whisk the yogurt with a wire whisk until it is creamy and smooth.
12. 12. Peel the garlic cloves of their skin.
13. 13. Press the garlic through a garlic press directly into the yogurt bowl.
14. 14. Stir the diced tomatoes into the yogurt mixture.
15. 15. Fold in the chopped mint into the sauce.
16. 16. Season the sauce to taste with salt and black pepper.
17. 17. Melt the butter in a small frying pan over medium heat.
18. 18. Stir the broth and paprika powder into the melted butter.
19. 19. Pour the hot butter-broth mixture directly over the garlic-yogurt sauce.
20. 20. Drain the cooked pasta in a colander and let it drain well.
21. 21. Serve the pasta immediately with the garlic sauce.

Nutrition per serving

• kcal: 380
• Protein: 14 g · Fett/Fat: 5 g · Carbs: 66 g