Turkish Yogurt Pasta Dish (Printable Version)

Tender pasta tossed with creamy yogurt sauce and finished with rich spiced butter and fresh herbs.

# What You'll Need:

→ 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 the pasta and cook until al dente according to package directions. Drain, reserving 2 tablespoons of the cooking water, and set the pasta aside.
02 - In a medium bowl, whisk together the yogurt, minced garlic, and salt. If the mixture is too thick, thin it by stirring in 1 to 2 tablespoons of the reserved pasta water until creamy and smooth.
03 - Melt the butter with olive oil in a small saucepan over medium heat. Add sweet paprika, Aleppo pepper, and dried mint if using. Stir and cook until the butter is foamy and fragrant, about 1 minute. Remove from heat.
04 - Toss the warm pasta with the yogurt sauce until thoroughly coated. Divide among serving bowls.
05 - Drizzle each portion generously with the spiced butter. Garnish with chopped dill or parsley if desired. Serve immediately.

# Expert Tips:

01 -
  • It comes together in under thirty minutes but tastes like something that simmered all afternoon.
  • The spiced butter drizzle is where the magic happens—crispy, fragrant, and just tangy enough to keep you coming back for another bite.
  • Full-fat yogurt becomes creamy and luxurious when you toss it warm with the pasta, almost like a sauce you'd get in a proper restaurant.
02 -
  • Never let the yogurt sauce get too hot or it will separate and become grainy—add it to warm pasta, not boiling, and the residual heat does the work.
  • Reserve that pasta water before you drain; it's your secret weapon for adjusting the sauce consistency to exactly where you want it, creamy but not gluey.
03 -
  • Mince your garlic fine enough that it disperses invisibly into the yogurt, creating subtle flavor rather than sharp little bits.
  • The spiced butter is where all your personality goes—taste it before you drizzle and adjust the seasonings if you want it spicier or more herbaceous.
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