Pasta With Turkish Yogurt Sauce

1. 1

   Yogurt Cheese (Labaneh): Line a strainer with 2 layers of cheesecloth; place the strainer over a bowl and pour the yogurt into the strainer; set aside at room temperature for at least 8 hours or until very, very thick.

2. 2

   If using the garlic, push it through a garlic press and stir into the thickened labaneh.

3. 3

   Refrigerate.

4. 4

   Pasta: Make sure labaneh is at room temperature; boil the pasta in salted water until al dente; drain and return to the pot, stirring until all liquid has evaporated.

5. 5

   Add the paprika to the melted butter; toss the butter mixture and yogurt cheese with the pasta; season with salt and pepper.

* Per serving · 4 servings · Values may vary.