Turkish Yogurt Pasta Delight (Printable version)

Tender pasta meets creamy garlicky yogurt topped with fragrant spiced butter for a flavorful experience.

# What you need:

→ Pasta

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

→ Yogurt Sauce

03 - 1 2/3 cups full-fat plain 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)

# Steps to follow:

01 - Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain, reserving 2 tablespoons of pasta cooking water, and set aside.
02 - Whisk together yogurt, minced garlic, and salt in a medium bowl. If the yogurt is very thick, thin with one or two tablespoons of reserved pasta water until smooth and creamy.
03 - Melt butter with olive oil in a small saucepan over medium heat. Stir in paprika, Aleppo pepper, and dried mint if using. Heat until butter becomes foamy and aromatic, about 1 minute, then remove from heat.
04 - Toss the warm pasta with the yogurt sauce until evenly coated. Divide among serving bowls, drizzle each portion generously with spiced butter, and garnish with chopped dill or parsley if desired. Serve immediately.

# Expert tips:

01 -
  • The tangy yogurt clings to every strand of pasta while the spiced butter hits you with warmth and aroma—it's comfort food that actually feels exciting.
  • Ready in 25 minutes and uses ingredients most home cooks already have, yet tastes like something you'd order out and crave for weeks.
02 -
  • Cold yogurt can break and separate when mixed with hot pasta—keep it at room temperature and have your sauce ready before the pasta finishes cooking.
  • The pasta water is your secret weapon; that starch transforms thick yogurt into something that coats and clings instead of sitting in clumps.
03 -
  • Reserve pasta water before draining—that starchy liquid is what transforms thick yogurt into a sauce that actually clings instead of sliding off.
  • Toast your Aleppo pepper and paprika in the butter for just long enough to smell it change; this simple step is the difference between bland and unforgettable.
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