Turkish Yogurt Pasta (Print Version)

Tender pasta tossed in creamy garlic yogurt and finished with aromatic spiced butter and fresh herbs.

# Components:

→ Pasta

01 - 14 ounces 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 boil. Add pasta and cook until al dente following package directions. Drain, reserving 2 tablespoons of the cooking water, and set pasta aside.
02 - In a medium bowl, whisk together yogurt, minced garlic, and salt. If sauce is too thick, stir in reserved pasta water by the spoonful until smooth and creamy.
03 - Melt butter with olive oil in a small saucepan over medium heat. Add paprika, Aleppo pepper, and dried mint if using. Stir and cook until butter is foamy and fragrant, about one minute. Remove from heat.
04 - Toss warm pasta with yogurt sauce until evenly coated. Divide among serving bowls.
05 - Drizzle each portion generously with spiced butter and garnish with chopped dill or parsley as desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together in 25 minutes with pantry staples, yet tastes like you've been cooking all afternoon.
  • The cool yogurt against warm pasta creates this incredible textural contrast that keeps you reaching for more.
  • Aleppo pepper and mint in the butter transform what could be plain into something unexpectedly aromatic and memorable.
02 -
  • Never add cold yogurt to boiling pasta—the temperature shock can cause it to separate and become grainy; always toss warm pasta with room-temperature yogurt.
  • The starchy pasta water is your secret weapon for achieving the perfect sauce consistency; add it a splash at a time until you get something that coats rather than clumps.
03 -
  • Reserve at least 2 tablespoons of pasta water before draining—if your sauce seems too thick once mixed, a tablespoon more will rescue it without making it soupy.
  • Make the spiced butter while your pasta cooks so it's still warm and fragrant when you need it; cold butter won't drizzle as beautifully or absorb into the warm pasta.
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