Turkish Yogurt Pasta Delight (Print Version)

Tender pasta tossed with garlicky yogurt and a drizzle of spiced butter for a savory meal.

# Components:

→ Pasta

01 - 14 oz dried fusilli or penne pasta
02 - 1 tablespoon salt (for pasta water)

→ Yogurt Sauce

03 - 1 2/3 cups plain full-fat Turkish or Greek yogurt
04 - 2 cloves garlic, finely minced
05 - 1/2 teaspoon salt

→ Spiced Butter

06 - 1/4 cup unsalted butter
07 - 1 tablespoon olive oil
08 - 1 1/2 teaspoons sweet paprika
09 - 1/2 teaspoon Aleppo pepper or red pepper flakes
10 - 1/4 teaspoon dried mint (optional)

→ Garnish

11 - 2 tablespoons chopped fresh dill or parsley (optional)

# Directions:

01 - Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente according to package instructions. Drain the pasta, reserving 2 tablespoons of the pasta cooking water, then set pasta aside.
02 - In a medium bowl, whisk together yogurt, minced garlic, and salt. If the mixture is too thick, incorporate a spoonful or two of the reserved pasta water until smooth and creamy.
03 - Melt butter with olive oil in a small saucepan over medium heat. Add sweet paprika, Aleppo pepper, and dried mint if using. Stir and cook until the butter becomes foamy and aromatic, about 1 minute. Remove from heat.
04 - Toss the warm pasta with the yogurt sauce until evenly coated. Divide the mixture evenly into serving bowls.
05 - Drizzle the spiced butter over each portion generously. Garnish with chopped dill or parsley if desired and serve immediately.

# Expert Advice:

01 -
  • It's ready in 25 minutes, which means weeknight dinner without the stress or the takeout box.
  • The yogurt creates this luxurious sauce that tastes restaurant-quality but comes straight from your pantry.
  • It transforms simple ingredients into something aromatic and comforting that somehow feels both healthy and indulgent.
02 -
  • The pasta water is your secret weapon; that starch helps the yogurt cling to the pasta instead of sliding off, so never skip saving it.
  • Warm pasta matters because cold pasta will seize up the yogurt sauce, so work quickly once you drain your pasta.
03 -
  • If your yogurt is very thick (like the kind you strain yourself), thin it gently before mixing; a thin yogurt sauce is what you're after, not a spread.
  • Don't let the spiced butter sit around; make it just before you serve so it's still warm and fragrant enough to perfume your whole bowl.
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