Spaghetti in yogurt-mint sauce served in a deep dish.
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Spaghetti in yoghurt-mint sauce

When, after a long, (mild) winter, spring kisses you overnight with its 25 °C, then spaghetti in yogurt-mint sauce is a refreshing spring and summer dish. And the heavy braised dish is welcome to take a break for now. Fresh, delicious and definitely quick and filling. These are high demands, but this creamy spaghetti in yogurt-mint sauce more than lives up to all of them.

Cooking for friends ...

When I first served this dish to friends, they were a little confused. "The noodles are cold!"
Yep, this spaghetti is tossed cold in a delicious yogurt sauce with dried mint, grated cucumber and freshly crushed garlic and served with freshly roasted pine nuts. As great as the irritation was at first, an approving smile spread at the latest after the first fork. Spaghetti approved!

Fresh, fresh, yogurt mint sauce!

Especially on really hot days, when I can't get the apartment cooled down even by drawn curtains and a big fan, I actually don't like to eat something warm. At the latest then it is time for these delicious cold noodles with yogurt. The yogurt, cucumber and mint are all ingredients that have a really soothing cooling effect. Serving cold does not detract from the taste at all.

However, this recipe should not necessarily eat before a date. Because on that day you have to live with a proper garlic plume. So if you don't have a date to make out, try this wonderfully fresh spaghetti in yogurt-mint sauce! 😉

Of course, you can also conjure up a vegan version and replace the yogurt with a vegetable alternative such as coconut yogurt. Try this quick and easy recipe right away!

Recipe for spaghetti in yoghurt-mint sauce

Spaghetti in yogurt-mint sauce served in a deep dish.
Print recipe
Preparation time 10 minutes
Preparation time 5 minutes
Total time 15 min.
Servings 4 People
Calories 594


  • 500 g Spaghetti
  • 500 g Yogurt (10%)
  • 1 Garlic clove
  • 1 Cucumber
  • 3 TSP dried mint
  • 25 g Pine nuts or more
  • Salt


  • Cook the spaghetti according to the instructions on the packet, strain and rinse with cold water.
  • While the spaghetti is cooking: Peel the garlic and crush it in a mortar.
  • Coarsely grate the cucumber.
  • Mix the yoghurt with the grated cucumber, crushed garlic and dried mint. Then season to taste with salt.
  • Roast the pine nuts in a frying pan for about 2 minutes and place directly on a plate.
  • Mix the spaghetti with the yoghurt-mint sauce and serve with pine nuts.


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Nutritional values

Calories: 594kcal | Carbohydrates: 101g | Protein: 31g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 6mg | Sodium: 57mg | Potassium: 612mg | Fiber: 5g | Sugar: 9g | Vitamin A: 140IU | Vitamin C: 3mg | Calcium: 189mg | Iron: 3mg

Also try the spaghetti tart or if you want something lighter, then definitely the melon salad with feta and olives.

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  1. It is not yet a warm summer day

    But I had to try it out

    .....allerdings with fresh mint and spelt penne...... delicious

    Thank you for the recipe

    1. Hello Pia,

      thank you very much for your great feedback 🙂

      Kind regards

      1. Hi Rafik! Do you think the whole thing would also taste good with a vegan yoghurt alternative?
        Kind regards

        1. Hey Andreas,
          Of course! You can also make the recipe with oat yoghurt, for example.
          Bon appetite 🙂

          Kind regards

    1. Hello dear Sonja,
      you're always welcome! I'm very pleased that you enjoyed it 🙂

      Kind regards

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