1 pot strained MEVGAL yogurt, beaten until light and fluffy (at room temperature)
Cook the tortellini in boiling salted water for 6-8 minutes. Meanwhile put the butter in a frying pan. Add the spices and the garlic and heat until sizzling. When the pasta is ready, drain and transfer to deep plates.
Beat the yogurt with a little salt until light and fluffy and divide among the plates of pasta. Drizzle with two tbsp of fluffy yogurt and the sizzling butter and serve immediately.