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Tagliatelle with yogurt and cheese

4
30′
ΠΡΟΪΟΝΤΑ ΠΟΥ ΧΡΗΣΙΜΟΠΟΙΗΘΗΚΑΝ
ΚΑΤΗΓΟΡΙΕΣ
FALL SPRING COOKING FOR BEGINNERS MAIN COURSE
ΣΥΣΤΑΤΙΚΑ

500 gr tagliatelle with eggs
340 gr Frankfurt sausages or turkey sausages, cut into medium-sized slices
80 ml (1/3 cup) Horio Koroneiki variety
2 chopped chives (including the green stem)
100 ml dry white wine
1 large green pepper, thinly sliced
100 ml water
140 gr boiled peas
100 gr sliced mushrooms
150 ml concentrated tomato paste
1 strained yogurt (Greek yogurt)
1 tbsp Horio soft margarine with olive oil
Salt / pepper
200 gr Graviera

ΕΚΤΕΛΕΣΗ
  1. Boil and strain the tagliatelle.
  2. Heat Horio soft margarine with olive oil and slightly heat the tagliatelle.
  3. Sautee the chives in olive oil. Add the mushrooms and the sausages and extinguish with wine. When the wine evaporates, add tomato, water, salt and pepper.
  4. Let the sauce boil in medium heat for 10 minutes and add green peppers and peas, then boil for an additional 5-6 minutes.
  5. Mix yogurt with all the cheese in a bowl.
  6. Slow stir into the sauce the yogurt and cheese mix.
  7. Serve the tagliatelle with the sauce.
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