Save This Turkish Yogurt Pasta with Paprika Butter is my answer when I want something cozy yet exciting for supper. It is creamy tangy savory and a bit smoky from the paprika butter drizzle with a burst of freshness thanks to dill or mint. Perfect when I crave real comfort with a bright twist
I discovered this dish on a cold evening and ever since it earned a beloved spot in our pasta rotation. Even picky eaters in my house cannot resist the swirl of paprika butter melting into the yogurt sauce
Ingredients
- Dried pasta: such as spaghetti or tagliatelle gives the perfect canvas for soaking up the sauce choose good quality wheat or gluten free for best texture
- Salt: for the pasta water ensures the noodles have proper seasoning
- Plain Turkish or Greek yogurt: brings creaminess and a little tang look for whole milk yogurt for extra richness
- Garlic: for sharp flavor minced finely to easily blend into the yogurt
- Extra virgin olive oil: optional for even silkier sauce use a fruity brand for best taste
- Unsalted butter: the star of the paprika sauce pick fresh high-quality butter
- Sweet paprika: infuses the butter with color and gentle smokiness Spanish style is especially lovely
- Aleppo pepper or red pepper flakes: this adds a hint of warmth use Aleppo for fruity depth or choose regular chili flakes
- Fresh dill or mint: for garnish either will add herbal brightness pick whatever is freshest
- Freshly ground black pepper: for a final touch of zippy heat grind just before serving for maximum aroma
Instructions
- Cook the Pasta:
- Bring a large pot of generously salted water to a rolling boil. Add your pasta and cook until al dente usually nine to eleven minutes depending on the type. Stir occasionally to prevent sticking. Before draining scoop out a small cup of pasta water. Drain well.
- Prepare the Yogurt Sauce:
- While the pasta is cooking combine yogurt minced garlic salt and olive oil if using in a medium bowl. Whisk until completely smooth. Let the mixture sit at room temperature to blend the flavors.
- Make the Paprika Butter:
- Melt butter gently in a small saucepan over medium heat. Add sweet paprika and Aleppo pepper or chili flakes if using. Swirl the pan and let the spices bloom until the butter turns golden and releases a fragrant aroma about one to two minutes. Remove from heat so the spices do not burn.
- Assemble the Pasta:
- Transfer drained pasta to a large mixing bowl. Immediately pour over the yogurt sauce and toss quickly until the pasta is evenly coated. Use a splash of reserved pasta water if needed to create a glossy creamy consistency.
- Serve and Garnish:
- Using tongs divide the coated pasta between plates or bowls. Spoon the warm paprika butter generously over the top letting it pool in beautiful streaks. Finish with chopped dill or mint and a sprinkle of freshly ground black pepper.
Save My favorite part is scooping up every streak of paprika butter with the last twirls of noodle. Once my sister asked for seconds before she even finished her first plate. The combo of cooling yogurt and warm spices never gets old
Storage Tips
If you have leftovers transfer them to an airtight container and refrigerate. Best enjoyed within two days. When reheating add a splash of warm water and stir gently over low heat to loosen the sauce. The pasta is not freezer friendly but the paprika butter can be made ahead and kept chilled for several days
Ingredient Substitutions
You can swap in gluten free pasta without losing any magic. If you cannot find Turkish yogurt plain Greek yogurt works just as well. For extra richness add a spoonful of sour cream. Those sensitive to dairy can use unsweetened plant-based yogurt and vegan butter
Serving Suggestions
Serve with a simple cucumber tomato salad for crunch. A side of crusty bread helps soak up extra sauce. For a Turkish flourish pour a glass of chilled ayran or a light citrusy white wine alongside your plate
Cultural and Historical Context
This dish takes inspiration from traditional Turkish manti dumplings which are often served with yogurty sauce and spiced butter drizzle. Swapping pasta for dumplings makes it weeknight easy but keeps those beloved flavors alive
Seasonal Adaptations
In winter stir sautéed spinach or roasted squash into the pasta for comfort Celebrate spring by adding peas and a shower of fresh mint Brighten summer servings with ripe tomatoes and lots of dill
Save This Turkish Yogurt Pasta is easy enough for busy nights and unique enough for guests. The mingling of creamy yogurt sauce and paprika butter is unforgettable.
Recipe Guide
- → Can I substitute Greek yogurt for Turkish yogurt?
Yes, Greek yogurt can be used. It offers similar creaminess and tang, making it a suitable replacement for Turkish yogurt.
- → How can I make this dish gluten-free?
Choose certified gluten-free pasta and ensure all other ingredients are free from gluten to enjoy this dish safely.
- → Is this meal spicy?
The paprika butter is mild, but adding Aleppo pepper or red pepper flakes introduces gentle heat. Adjust to taste.
- → What herbs are best for garnish?
Fresh dill or mint adds brightness and depth, complementing the creamy yogurt and smoky butter flavors.
- → Can I prepare the yogurt sauce ahead of time?
Yes, the yogurt sauce can be mixed in advance and refrigerated. Allow it to come to room temperature before using.
- → How do I add more nutrition?
Include sautéed spinach or roasted vegetables for added vitamins, fiber, and color within this flavorful dish.