Tagliatelle with yogurt and cheeses




Main Dishes

Good For:

Lunch or Dinner


  • 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

Step by step directions

Step 1

Boil and drain the tagliatelle.

Step 2

Warm the Minerva margarine and pour over the pasta.

Step 3

Saute the onions, add the mushrooms and the sausage.

Step 4

Saute until lightly browned and add the wine.

Step 5

Let the alcohol evaporate.

Step 6

Add the tomato, water, salt and pepper.

Step 7

Let the sauce simmer for 5-6 minutes.

Step 8

In a bowl, mix the yogurt with the cheeses.

Step 9

Remove the sauce for the heat and with light movements mix in the cheeses with the yogurt.

Step 10

Serve the tagliatelle and pour sauce over.