Turkish Yogurt Pasta (Printable Version)

Tender pasta tossed in creamy garlicky yogurt with aromatic spiced butter drizzle and fresh herb garnish.

# 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 full-fat plain 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)

# Step-by-Step:

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

# Expert Advice:

01 -
  • It comes together faster than you can set the table, which means weeknight dinners stop feeling like a chore.
  • The creamy yogurt sauce is tangy and bright without any cream, making it feel lighter than it tastes.
  • That spiced butter finish is where all the magic lives—it's crispy, aromatic, and completely unexpected.
02 -
  • Cold yogurt and hot pasta need each other to work; never let the pasta cool down completely or the sauce won't coat properly and will feel separated and sad.
  • That reserved pasta water is liquid gold for loosening the sauce—a tablespoon makes the difference between sauce and glue.
  • The spiced butter is where people fall in love with this dish, so don't skimp on the drizzle or you'll miss the moment when someone's eyes light up.
03 -
  • Use room-temperature yogurt if you can; it blends into the hot pasta more seamlessly and tastes creamier than cold yogurt pulled straight from the fridge.
  • Taste the yogurt sauce before you toss it with the pasta—it should be boldly flavored because the bland pasta will dilute it slightly.
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