Turkish Yogurt Pasta Dish (Printable)

Tender pasta combined with creamy garlic yogurt sauce and a drizzle of spiced butter for flavorful enjoyment.

# 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 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)

# How to make it:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain, reserving 2 tablespoons of pasta water, then set pasta aside.
02 - In a medium bowl, whisk together yogurt, minced garlic, and salt. Thin with reserved pasta water if needed to achieve a smooth, creamy consistency.
03 - In a small saucepan over medium heat, melt butter with olive oil. Stir in paprika, Aleppo pepper, and dried mint if using. Heat until butter is foamy and aromatic, about 1 minute, then remove from heat.
04 - Combine warm pasta with the yogurt sauce, tossing gently to coat evenly. Divide into serving bowls.
05 - Drizzle spiced butter over each portion. Garnish with chopped dill or parsley if desired. Serve immediately.

# Helpful Hints:

01 -
  • It comes together in 25 minutes, so you can have dinner on the table without the usual stress.
  • The tangy yogurt and crispy spiced butter create a flavor combination that tastes more complex than the short ingredient list suggests.
  • It's naturally vegetarian and feels substantial enough to satisfy even the most devoted meat eaters.
02 -
  • Cold yogurt will seize up when it hits hot pasta—if your yogurt comes straight from the fridge, let it sit at room temperature for 15 minutes or warm it gently with a splash of pasta water before mixing.
  • The pasta water is your secret weapon; its starch helps the yogurt cling to the pasta instead of sliding off, so don't skip reserving it.
03 -
  • Make the spiced butter first and keep it warm while you finish the pasta—if it cools down, it becomes less aromatic when you drizzle it on the bowls.
  • If you can find Turkish or strained Greek yogurt, use it; it creates a denser, more luxurious sauce than standard yogurt.
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