Description
Anna Paul’s viral Turkish pasta recipe is a creamy, spicy, and savory dish made with yogurt, garlic, and chili oil, creating a delicious fusion of flavors inspired by Turkish cuisine.
Ingredients
Units
Scale
- 250g pasta (any shape)
- 1 cup plain Greek yogurt
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp olive oil
- 1 tsp red pepper flakes (or Aleppo pepper)
- Salt to taste
- Black pepper to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional, for topping)
Instructions
- Cook the pasta in salted boiling water according to package instructions until al dente. 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, heat the butter and olive oil over medium heat until melted.
- Add the red pepper flakes and stir until fragrant, about 1-2 minutes. Be careful not to burn the pepper.
- In a mixing bowl or directly in the pot, combine the cooked pasta with the garlic yogurt mixture until evenly coated.
- Drizzle the hot chili oil over the yogurt pasta.
- Season with additional salt and pepper to taste.
- Garnish with chopped parsley and Parmesan cheese if desired.
- Serve immediately while warm and creamy.
Notes
- Use Aleppo pepper for a more authentic Turkish flavor if available.
- Make sure the pasta is slightly cooled before mixing with yogurt to avoid curdling.
- Add grilled chicken or roasted vegetables for extra protein and texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 25mg