Tagliatelle with yogurt and cheeses
Servings
2-4
Category:
Main Dishes
Good For:
Lunch or Dinner
Ingredients
- 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.
