Description
Anna Paul’s viral Turkish pasta recipe is a creamy, spicy, and flavorful dish that combines pasta with yogurt, garlic, butter, and chili flakes, inspired by traditional Turkish flavors.
Ingredients
Units
Scale
- 250g pasta (penne or fusilli)
- 1 cup plain Greek yogurt
- 2 cloves garlic, minced
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tsp red chili flakes
- Salt to taste
- Freshly ground black pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- Cook the pasta in salted boiling water according to the package instructions. Drain and set aside.
- In a bowl, mix the Greek yogurt with the minced garlic and a pinch of salt. Set aside.
- In a small pan, melt the butter and olive oil together over medium heat.
- Add the chili flakes and cook for 1–2 minutes until aromatic, being careful not to burn them.
- In a large bowl or serving dish, combine the drained pasta with the garlic yogurt sauce.
- Drizzle the hot chili butter mixture over the pasta and mix gently to combine.
- Season with freshly ground black pepper and garnish with chopped parsley if desired.
- Serve warm or at room temperature.
Notes
- Use full-fat yogurt for a creamier texture.
- You can adjust the amount of chili flakes to your spice preference.
- Serve immediately for best taste and texture.
- For added protein, top with grilled chicken or chickpeas.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 30mg