Description
Turkish Pasta is a vibrant and comforting dish featuring pasta topped with savory spiced ground beef, a garlic-yogurt sauce, and a drizzle of herbed paprika butter, garnished with fresh parsley and cherry tomatoes for a true fusion of flavors.
Ingredients
Scale
- 8 ounces pasta of choice
- 1 pound lean ground beef
- 2 tablespoons onion powder
- 2 medium yellow onions, diced
- 1 tablespoon tomato paste
- 2 teaspoons sweet paprika powder
- Salt and Pepper to taste
- For the Butter sauce:
- 1/4 cup unsalted butter
- 2 tablespoons olive oil
- 1 teaspoon dried mint, or fresh
- 1 tablespoon sweet paprika (not smoked)
- 1 tablespoon mild pepper paste
- 1 teaspoon Turkish chili flakes, or regular chili flakes
- For the yogurt sauce:
- 1 cup Greek yogurt, or plain yogurt
- 2-3 small garlic cloves, minced
- Salt and pepper
- 2-3 tablespoons water (to thin if needed)
- To Garnish:
- 1/4 cup minced parsley
- 1/2 cup cherry tomatoes, diced
Instructions
- Cook pasta according to package directions. Drain and set aside.
- In a large skillet over medium heat, cook lean ground beef until almost cooked through, about 2-3 minutes (no oil needed).
- Add diced onions, salt, pepper, sweet paprika powder, onion powder, and tomato paste. Mix and cook until onions are translucent, about 3 minutes. Remove from heat and set aside.
- For the butter sauce: In a small saucepan over low heat, melt butter. Add olive oil, dried mint, sweet paprika, mild pepper paste, and chili flakes. Mix and cook for about 1 minute. Set aside.
- For the yogurt sauce: In a bowl, mix Greek yogurt, minced garlic, salt, pepper, and 2-3 tablespoons water to thin if needed. Stir until smooth.
- To assemble: Place pasta in serving bowls. Top with yogurt sauce, then seasoned beef, then drizzle with butter sauce. Garnish with minced parsley and diced cherry tomatoes. Serve immediately.
Notes
- For a lighter dish, use ground turkey or chicken.
- Adjust chili flakes for your desired spice level.
- Use whole milk yogurt for a richer sauce.
- Leftovers can be stored in the fridge, but assemble just before serving for best texture.
- Try adding roasted vegetables for extra nutrition and flavor.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 530
- Sugar: 7g
- Sodium: 570mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 105mg