Fusilli with yoghurt
calories: medium
category: first course
cost: medium
difficulty: medium
preparation time: 40
Ingredients
Fusilli 200 gr.
White yoghurt 1 small jar
Tomatoes 5
Basil 5 leaves
Wild oregano a pinch
Paprika 1 teaspoon
Salt as required
See our
Wine Tips
for your meals
White yoghurt 1 small jar
Tomatoes 5
Basil 5 leaves
Wild oregano a pinch
Paprika 1 teaspoon
Salt as required
See our
Wine Tips
for your meals
Preparation Bring the water for the pasta to a boil. While the water is boiling, you can prepare the sauce. Whisk the tomatoes in an electric beater and put them into a bowl together with the yoghurt.
Chop up the basil and add. Mix well and season with the salt, wild oregano and the paprika.
When the fusilli are ready, drain them and pass them under cold tap water to stop them from cooking further. Add them to the bowl, as well as a little oil, followed by the sauce. Mix everything well and serve. The Chef's tips We recommend you drink a rosè wine such as Leverano rosato with this dish. Curiosity Yoghurt is easy to digest and is also used for cooking pasta dishes.
Chop up the basil and add. Mix well and season with the salt, wild oregano and the paprika.
When the fusilli are ready, drain them and pass them under cold tap water to stop them from cooking further. Add them to the bowl, as well as a little oil, followed by the sauce. Mix everything well and serve.
