Turkish Yogurt Pasta Dish (Printable)

Tender pasta mingled with creamy garlic yogurt and drizzled spiced butter for a flavorful Turkish-inspired dish.

# 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 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)

# Step-by-Step Guide:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain, reserving 2 tablespoons of pasta water, and set pasta aside.
02 - In a medium bowl, whisk together yogurt, minced garlic, and salt. Thin with reserved pasta water by spoonfuls until smooth and creamy if needed.
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 with yogurt sauce until evenly coated. Divide into serving bowls, drizzle generously with spiced butter, and garnish with dill or parsley if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, which means you can actually make it on a weeknight without losing your mind.
  • The contrast between cool, creamy yogurt and warm, fragrant spiced butter feels restaurant-quality but completely achievable at home.
  • Yogurt-based sauces are naturally tangy and satisfying without requiring heavy cream or complicated technique.
02 -
  • The pasta water is not optional—its starch is what helps the yogurt cling to the pasta instead of sliding off into a puddle at the bottom.
  • Full-fat yogurt makes an enormous difference; low-fat versions separate and become grainy when warmed, no matter how gently you treat them.
  • Don't be timid with the spiced butter drizzle; the contrast between warm and cool, rich and tangy, is where the magic lives.
03 -
  • Warming the yogurt sauce very slightly by tossing it with the hot pasta is the secret to making everything feel cohesive rather than separated.
  • Reserve more pasta water than you think you'll need; it's easier to use less than to scramble for more once everything is already plated.
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