Description
A creamy, comforting Turkish Pasta made with garlicky yogurt sauce, warm paprika butter, and fresh herbs — a simple yet rich Mediterranean dish ready in 20 minutes.
Ingredients
Scale
- 12 ounces (340 g) pasta (penne, fusilli, or spaghetti)
- 1 1/2 cups plain full-fat Greek yogurt
- 2 garlic cloves, finely minced or grated
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried mint or dill
- Pinch of lemon zest (optional)
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente.
- Drain the pasta, reserving about 1/4 cup of pasta water.
- In a small saucepan, melt the butter with olive oil over low heat, then stir in paprika and cook for 30 seconds until fragrant. Remove from heat.
- In a large mixing bowl, whisk together yogurt, garlic, salt, and black pepper.
- Add the warm pasta gradually into the yogurt mixture, tossing gently to coat evenly. Add a splash of reserved pasta water if needed to loosen the sauce.
- Drizzle the paprika butter over the pasta and sprinkle with dried mint or dill.
- Serve immediately, topped with a touch of lemon zest or extra herbs if desired.
Notes
- Note: Use full-fat yogurt to ensure the sauce stays creamy and doesn’t curdle.
- Warm the pasta slightly before mixing — hot pasta can split the yogurt.
- For extra spice, add Aleppo pepper or chili flakes to the butter.