Tagliatelle with yogurt and cheeses

Tagliatelle with yogurt and cheeses

Minerva Margarine

500 g egg Tagliatelle
340 g Frankfurt or turkey sausages, cut in average pieces
2 green onions, chopped including the green part
100 ml dry white wine
1 large bell pepper, cut in thin strips (julienne)
100 ml water
140 g cooked peas
100 g mushrooms cut in slices
150 ml condensed tomato juice
1 full fat strained yogurt
A little Minerva extra virgin olive oil
1 package Minerva margarine with Greek strained yoghurt
salt / pepper
100 g dry Cretan myzithra, grated
100 g reggato cheese
1 Boil and drain the tagliatelle
2 Warm the Minerva margarine and pour over the pasta
3 Saute the onions, add the mushrooms and the sausage
4 Saute until lightly browned and add the wine
5 Let the alcohol evaporate
6 Add the tomato, water, salt and pepper
7 Let the sauce simmer for 5-6 minutes
8 In a bowl, mix the yogurt with the cheeses
9 Remove the sauce for the heat and with light movements mix in the cheeses with the yogurt
10 Serve the tagliatelle and pour sauce over.

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