Tagliatelle with yogurt and cheese
Tagliatelle with yogurt and cheese


500 gr tagliatelle with eggs 340 gr Frankfurt sausages or turkey sausages, cut in medium sized slices 80 ml (1/3 cup) Horio sustainable extra virgin olive oil 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 tblsp Horio margarine with greek yogurt Salt / pepper 200 gr Horio Shredded Cheese Mix with Graviera or grated Horio Graviera Long Maturation


  1. Boil and strain the tagliatelle.
  2. Heat Horio margarine with greek yogurt and slightly heat the tagliatele.
  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 sauce the yogurt and cheese mix.
  7. Serve the tagliatelle with the sauce.