Pasta bil laban

Recipe by Damaris Beems
0.0 from 0 votes
Course: MainsCuisine: Palestinian, Arabic, Lebanese




Cooking time


Total time



Warm yogurt, this is always almost too good to be true. Always so good. So gentle and soft. Bringing everything together in the ultimate comfort food dish. In this recipe, it contrasts perfectly with the deliciously crunchy breadcrumbs and the spicy pine nuts. Even though it is a pasta dish, the Palestinians have made a Middle Eastern version with the warm yogurt, crispy breadcrumbs and the spicy pine nuts. And the combination of herbs and spices.


  • 1 package butterfly pasta

  • 75 gram plant based butter

  • 50 gram panko

  • 100 gram pine nuts

  • 500 ml plant based yogurt

  • 4 cloves garlic

  • half bouquet parsley and basil

  • 0,5 table spoon cayenne pepper

  • 0,5 tea spoon smoked paprika

  • 0,5 table spoon round cumin

  • salt and pepper

  • olive oil


  • Heat the butter with a little olive oil. Fry the panko nicely crispy together with the chopped parsley, pepper, salt and the cayenne pepper. Remove it from the pan..
  • Meanwhile, cook the pasta according to the instructions.
  • Now put the remaining olive oil in the frying pan and fry the pine nuts together with the finely chopped garlic until nice and brown. Add the smoked paprika, stir well.
  • Mix the yogurt with the cumin, salt and pepper. Drain the pasta. Mix it with the yogurt. Now scoop it into a nice bowl. First divide the pine nuts over the pasta and then the panko crumb. Garnish with the basil leaves.

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