Friday, 28 January 2011

Spaghetti with garlic yoghurt sauce

A bit of a mix of middle-eastern and mediterranean here; the garlic yoghurt sauce is what you usually get on your kebabs, but it's pretty versatile. This is a quick, tasty meal which can be played around with to get exactly what you want. Oh and no picture, we ate it too fast!

Spaghetti with garlic yoghurt sauce

Serves 4

Total time taken to cook and prepare was 20 minutes!

300g dried spaghetti (I generally use brown)

A 450g tub of yoghurt

Around 300g of ficken (fake chicken!), but you can have more

2 avocadoes

A bag of baby spinach salad leaves

A bunch of chives

Garlic (crushed, in a tube or in a jar... you choose, it'll be up to you to decide the amount that you want.)

Lemon juice for keeping the avocado from going brown

2 tbsp Balsamic vinegar

2 tbsp Olive oil

* While waiting for the water to boil for the pasta and 1tbsp of the oil to heat in a pan, chop the ficken into small pieces and chop the chives.

* Add the spaghetti to boiling water, bring back to the boil and boil gently for 10-12 minutes.

* Add the ficken to the pan, toss, sprinkle with the balsamic vinegar, then fry gently until the spaghetti is done.

* In the meantime add your garlic of choice to the yoghurt and stir vigorously. It's best to start small and taste as you go along.

* Add the remaining 1tbsp of oil, a splash of lemon juice if you have spare and the chives to the yoghurt sauce.

* Just as everything else is finishing cooking arrange the baby spinach on a plate along with the half of avocado (sprinkled with lemon juice).

* Serve with the garlic sauce on the pasta and the ficken on top. Season as required.

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