Turkish Yogurt Pasta Bowl (Printable Version)

Tender pasta coated in garlicky yogurt sauce, topped with fragrant spiced butter and fresh herbs.

# What You Need:

→ Pasta

01 - 14 oz dried pasta (fusilli or penne preferred)
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:

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 the cooking water, then set pasta aside.
02 - In a medium bowl, whisk together yogurt, minced garlic, and salt. If thick, add a spoonful or two of reserved pasta water to achieve a creamy consistency.
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 1 minute, then remove from heat.
04 - Toss warm pasta thoroughly with the yogurt sauce to coat evenly. Distribute into serving bowls.
05 - Drizzle spiced butter over each portion. Garnish with chopped dill or parsley as desired. Serve immediately.

# Expert Tips:

01 -
  • It tastes like you spent hours cooking when you actually spent 25 minutes.
  • The yogurt creates a sauce that's creamy, tangy, and somehow lighter than cream ever could be.
  • One spoonful of that spiced butter drizzle explains why Turkish food feels like a secret everyone's whispering about.
02 -
  • If you dress the pasta too far ahead, the yogurt absorbs into it and becomes less saucy; this dish needs to be eaten right away or it loses its charm.
  • The spiced butter should never brown or smell nutty; if it does, you've pushed the heat too far and it tastes bitter instead of warm and inviting.
03 -
  • Make the spiced butter first so it has time to cool to the right temperature—not hot enough to curdle the yogurt but warm enough to perfume the entire bowl.
  • If you can find Aleppo pepper, buy it; it's worth seeking out for this dish specifically, as it brings a fruity, subtle heat that red pepper flakes can't replicate.
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