Save to Pinterest Rich Turkish Garlic Yogurt Pasta brings together cool and creamy yogurt, fragrant garlic, and buttery paprika in a weeknight dinner that tastes like a Mediterranean escape. This is my go to when I want something comforting but lively with very little fuss. The vibrant color of that spiced butter against silky noodles wins over everyone at my table.
This dish won me over one hectic night when I craved real comfort but did not want another boring bowl of pasta. Now I reach for it any time I have yogurt and a bunch of fresh herbs waiting in the fridge.
Ingredients
- Dried pasta: choose a sturdy shape like penne or spaghetti that will hold the creamy sauce well. Look for bronze cut pasta for the best texture.
- Salt: for properly seasoning your pasta water which helps flavor the noodles from within
- Plain full fat yogurt: brings rich creaminess and tang. Use a brand with a velvety texture and no thickeners if possible
- Garlic: fresh and finely minced for maximum aroma and punch
- Extra virgin olive oil: enhances mouthfeel and helps the yogurt blend smoothly
- Ground black pepper: adds subtle heat
- Unsalted butter: lets you control the salt and browns beautifully for that golden spiced drizzle
- Sweet paprika or Aleppo pepper: for authenticity gives that beautiful color and gentle warmth use Aleppo if you can find it
- Red pepper flakes: completely optional but add a little heat that wakes up every bite
- Fresh dill and parsley: chopped for a cool herbal finish. Pick bright green sprigs with no wilting for the best flavor and color
Instructions
- Boil the Pasta:
- Bring a large pot of salted water to a rolling boil. Add the dried pasta and stir to prevent sticking. Cook according to package instructions until just al dente usually about ten to twelve minutes. Before draining the pasta reserve about half a cup of the cooking water then drain thoroughly in a colander.
- Prepare the Garlic Yogurt Sauce:
- While the pasta cooks make the sauce. In a medium mixing bowl combine the plain yogurt finely minced garlic olive oil salt and black pepper. Whisk briskly until totally smooth and creamy. Let it sit at room temperature for the best flavor and consistency.
- Make the Spiced Butter:
- In a small saucepan set over medium heat add all the unsalted butter. Once the butter is melted and starts to bubble sprinkle in the sweet paprika or Aleppo pepper and red pepper flakes if using. Stir quickly and let everything sizzle for about one minute until the butter turns bright orange and smells toasty. Immediately remove from heat so the spices do not burn.
- Combine Pasta and Sauce:
- Return the drained pasta back to its cooking pot. While the noodles are still hot pour over all of the garlic yogurt sauce. Toss vigorously to coat every strand. If the sauce seems a bit too thick or the pasta looks dry stir in a splash of the reserved cooking water until it is glossy and creamy.
- Plate and Finish:
- Divide the creamy pasta onto serving plates while steaming hot. Generously drizzle the warm spiced butter all over the top making sure each plate gets a little of the buttery paprika pools.
- Garnish and Serve:
- Scatter lots of freshly chopped dill and parsley over each dish for a burst of flavor and color. Serve immediately while everything is at its creamiest and most fragrant.
Save to Pinterest Friends have texted me this recipe after one taste saying it is now their go to potluck dish. My family has adopted it as the must have for Sunday movie nights especially with a crispy salad alongside.
Storage Tips
This pasta is best enjoyed fresh but leftovers will keep refrigerated up to two days in a covered container. Reheat gently over low heat with a splash of water to loosen the sauce since yogurt can thicken and pasta will absorb the moisture. I do not recommend freezing this recipe because the creamy sauce may separate and lose its silky texture.
Ingredient Substitutions
Greek yogurt makes the sauce even thicker and tangier so you may want to thin it with a tablespoon or two of milk. If you do not have dill swap in fresh mint for a refreshing twist or chives for mild onion flavor. Red pepper flakes can be left out if you prefer a milder pasta or added liberally if you like a little fire.
Serving Suggestions
Serve Turkish Garlic Yogurt Pasta with a crunchy cucumber tomato salad for a cooling companion. Top each portion with a poached or soft boiled egg for extra protein. Warm pita or crusty bread is a classic touch to scoop any extra sauce left on your plate.
Save to Pinterest A good reminder to finish with plenty of herbs. Spiced butter should be poured hot so it shimmers and sizzles. Yogurt sauce likes to be at room temperature for the creamiest result.
Common Recipe Questions
- → How do I keep the yogurt sauce smooth?
Whisk yogurt with olive oil and garlic until creamy. Bring to room temperature before mixing with warm pasta.
- → Can I use different pasta shapes?
Yes, spaghetti, penne, or any short pasta works well. Choose what you enjoy or have available.
- → Is this dish suitable for gluten-free diets?
Substitute standard pasta with gluten-free options to make the dish gluten-free. Check labels for allergens.
- → What herbs can I use as garnish?
Fresh dill and parsley are traditional, but mint or chives can be substituted for a different flavor profile.
- → Can I make it dairy-free?
Use plant-based yogurt and vegan butter. Note the taste and texture will differ from the original version.
- → How spicy is the spiced butter?
Paprika adds mild warmth and color. Add red pepper flakes for extra heat, or omit for a milder flavor.