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Spaghetti with Yogurt and Sumac
1'
Not included in this recipe
Fish
Crustaceans
No Allergen Information
Ingredients
Servings
-
6 Portions
+
Onions, finely chopped
1 Medium Onions, finely chopped
Olive oil
1 tablespoon Olive oil
Garlic, finely chopped
6 Cloves Garlic, finely chopped
Spaghetti
300 grams Spaghetti
MAGGI® Vegetable Bouillon
2 cubes MAGGI® Vegetable Bouillon
Yoghurt
3 cups Yoghurt
fresh mint, chopped
1/2 cup fresh mint, chopped
Sumac
2 tablespoons Sumac
Spaghetti with Yogurt and Sumac
Nutri value
| Carbohydrates | 46.24 g |
| Energy | 351.63 kcal |
| Fat | 10.1 g |
| Protein | 18.63 g |
| Fiber | 2.5 g |
| Sodium | 50.52 g |
Instructions
4 Steps
15'
Total
5'Preparation
15'Cooking
0'Waiting
Step by step
1 of 4
0'
Step 1
Prepare sauce by combining and mixing yogurt and mint leaves in a large bowl. Then set aside.
Check
2 of 4
1'
Step 2
In a large saucepan, sauté onions in olive oil until soft. Add garlic, spaghetti, water and MAGGI® Vegetable Bouillon and boil until aldente.
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3 of 4
0'
Step 3
Before serving, add yogurt sauce to the pasta and gently toss to warm the sauce.
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4 of 4
0'
Step 4
Transfer to a serving dish and garnish with sumac.
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Spaghetti with Yogurt and Sumac
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