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Turkish-Style Yogurt Pasta Recipe with Perfect Paprika Butter

Turkish yogurt pasta - featured image

A creamy yogurt sauce paired with smoky paprika butter and perfectly cooked pasta, this Turkish-style dish is quick, easy, and packed with bold flavors.

Ingredients

Scale
  • 12 oz pasta (spaghetti or wide egg noodles)
  • 1 1/2 cups plain yogurt, preferably full-fat
  • 2 cloves garlic, minced or grated
  • 4 tbsp unsalted butter
  • 2 tsp smoked paprika
  • 1 tbsp olive oil
  • 1/2 tsp salt, or to taste
  • Freshly ground pepper, to taste
  • Optional garnish: Fresh dill, parsley, or mint

Instructions

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving about 1/2 cup of the pasta water.
  2. In a mixing bowl, whisk together the yogurt and minced garlic. Add a pinch of salt and pepper to taste. If the sauce feels too thick, stir in a tablespoon or two of the reserved pasta water to thin it slightly.
  3. Heat the unsalted butter in a medium saucepan over low heat until melted. Stir in the smoked paprika and olive oil, and cook for about 1-2 minutes until the butter takes on a deep golden-red hue. Be careful not to burn the paprika.
  4. Toss the cooked pasta with the yogurt sauce until evenly coated. If the pasta looks dry, add a splash of pasta water to loosen it up.
  5. Transfer the pasta to a serving dish. Drizzle the paprika butter generously over the top, letting it pool around the edges.
  6. Garnish with fresh dill, parsley, or mint if desired. Serve immediately while warm.

Notes

[‘Use full-fat yogurt for a creamy and rich sauce.’, ‘Salt your pasta water generously for flavorful pasta.’, ‘Cook paprika in butter on low heat to prevent bitterness.’, ‘Save pasta water to adjust the sauce consistency.’, ‘Serve immediately for the best texture and flavor.’]

Nutrition

Keywords: Turkish pasta, yogurt pasta, paprika butter, quick dinner, easy recipe, vegetarian pasta