Mafalda and roasted butternut in warm yoghurt sauce from Ottolenghi Flavour / Flavor (page 151) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

  • ground cumin
  • garlic
  • onions
  • parsley
  • butternut squash
  • tomatoes
  • apple cider vinegar
  • Greek yoghurt
  • red chillies
  • egg yolks
  • Mafalda corta pasta

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Frogcake on January 02, 2021

    I made this for three hungry adults and the portions were perfect. Delicious! Definitely a repeat! I was short a quarter cup of yogurt so topped it with buttermilk.

  • MissKoo on November 07, 2020

    Definitely a dish with a lot of elements, but worth the effort. Even on lowest heat the garlic and the yogurt sauce cooked much faster than anticipated, so pay attention -- I almost burned both given multitasking recipe requires. Chili sauce adds good zing and the garlic some needed texture, as Astrid mentions below. I also felt individual serving needed additional sprinkle of salt to perk up the flavors more. I was cooking for one, and feel this dish could easily serve at least 4. Used egg noodles (8 ounces) and have enough left over for several lunches or dinners.

  • FJT on October 08, 2020

    I agree with Astrid5555: this creates quite a bit of washing up, but it's worth it. The chilli sauce really made this dish sing; will definitely repeat. The quantities given are for 2 people, but this could almost serve 3; we certainly couldn't finish it.

  • Astrid5555 on September 22, 2020

    A lot of dirty pans and pots but very good. Served without the chilli salsa which would have probably added a little more umph to this dish. For me the best part was the crispy fried garlic, which added some additional texture.

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