Turkish Yogurt Pasta Dish (Printer-friendly)

Tender pasta tossed with creamy garlic yogurt and a fragrant spiced butter finish for rich, tangy flavor.

# What You'll 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)

# Directions:

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

# Expert Advice:

01 -
  • It comes together in 25 minutes, but tastes like it simmered all day in someone's home kitchen.
  • The contrast between cool yogurt and hot spiced butter creates this magical moment on your tongue that keeps you reaching for another bite.
  • It's vegetarian, humble, and elegant all at once—the kind of dish that works for a quiet weeknight or impressing guests.
02 -
  • Don't skip reserving pasta water—those 2 tablespoons are liquid gold for adjusting your sauce's consistency, and the starch is what helps it cling to the pasta.
  • The yogurt must be full-fat and plain; I learned this the hard way when I tried low-fat yogurt and ended up with something grainy and thin instead of creamy and luxurious.
  • Cook the pasta al dente, not soft—it will soften slightly when tossed with the warm yogurt, so you want to start with just a touch of bite.
03 -
  • If Aleppo pepper isn't available, don't settle for regular red pepper flakes—look for it online or substitute with a mild chili powder mixed with a pinch of smoked paprika for that fruity, complex flavor.
  • The spiced butter can be made a few hours ahead and gently reheated; there's something wonderful about preparing it in advance and knowing your last step will be pure simplicity.
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