Pasta with Ground Beef and Yoghurt
Elevate your weeknight dinner with this hearty and flavorful Pasta with Ground Beef and Yoghurt. This delightful fusion pairs al dente penne or fusilli with a savory ground beef mixture infused with aromatic spices like cumin and paprika, all brought together with the creamy tang of plain yoghurt. Sautéed onions and garlic add depth, while a sprinkle of fresh parsley and optional Parmesan cheese provide the perfect finishing touch. Quick and easy to prepare in just 35 minutes, this recipe is ideal for busy evenings and serves up plenty of comfort with every bite. Perfect for fans of Mediterranean-inspired dishes, this pasta recipe is a surefire crowd-pleaser that combines wholesome ingredients with bold, satisfying flavors!
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Recipe Information
Ingredients
- 400 g pasta (penne or fusilli)
- 300 g ground beef
- 1 medium onion
- 3 pcs garlic cloves
- 2 tbsp olive oil
- 200 g plain yoghurt
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 10 g fresh parsley
- 50 g grated Parmesan cheese (optional)
- 2 L water (for pasta)
- 1 tbsp salt (for pasta water)
Instructions
Bring 2 liters of water to a boil in a large pot. Add 1 tablespoon of salt to the water, then cook the pasta according to the package instructions until al dente. Once cooked, drain the pasta and set aside.
While the pasta is cooking, finely chop the onion and garlic cloves. Set them aside.
In a large skillet or pan, heat 2 tablespoons of olive oil over medium heat.
Add the chopped onion to the skillet and sauté for about 3-4 minutes, or until soft and translucent.
Add the garlic to the skillet and cook for an additional minute, stirring frequently to prevent burning.
Add the ground beef to the skillet and cook until browned, breaking it apart with a wooden spoon or spatula. This should take about 5-7 minutes.
Stir in the tomato paste, ground cumin, and paprika, and cook for 2 more minutes to allow the flavors to meld.
Season the beef mixture with 1 teaspoon of salt and 0.5 teaspoon of black pepper, adjusting to taste as needed.
Reduce the heat to low and stir in the plain yoghurt until it creates a creamy sauce. Simmer gently for 2-3 minutes. Do not overheat to avoid curdling the yoghurt.
Add the cooked pasta to the skillet and toss to coat evenly with the beef and yoghurt sauce.
Finely chop the fresh parsley and sprinkle it over the pasta. If desired, top with grated Parmesan cheese for extra flavor.
Serve the pasta hot and enjoy this hearty, flavorful meal.
Nutrition Facts
Calories |
1938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.3 g | 136% | |
| Saturated Fat | 39.7 g | 198% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 278 mg | 93% | |
| Sodium | 10103 mg | 439% | |
| Total Carbohydrate | 147.7 g | 54% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 18.1 g | ||
| Protein | 102.8 g | 206% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 919 mg | 71% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1815 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
