This Creamy Tangy Pasta Is Better Than Mac and Cheese—and Just as Easy

Ingredients

• 1 quart plain whole milk yogurt (32 ounces; 907 g)
• 2 large cloves garlic, finely grated or minced
• 2 teaspoons (6 g) Diamond Crystal kosher salt; for table salt, use half as much by volume
• 1 teaspoon (5 ml) fresh lemon juice
• 1 pound (450 g) short tubular pasta, such as penne, cavatappi, or fusilli
• Kosher salt
• 3 tablespoons (45 ml) extra-virgin olive oil, divided
• 3 tablespoons (about 24 g) pine nuts
• 1 large yellow onion (10 ounces; 283 g), finely chopped
• 2 1/2 teaspoons ground cinnamon
• 2 teaspoons ground cardamom
• 1 1/2 teaspoons ground allspice
• 3/4 teaspoons freshly ground black pepper
• 1 pound ground lamb or 85% lean ground beef
• 2 1/4 teaspoons (about 7 g) Diamond Crystal kosher salt, plus more for seasoning; for table salt, use half as much by volume or the same weight
• 1/4 cup (10 g) chopped fresh parsley leaves
• 3 tablespoons (8 g) chopped fresh mint leaves

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