Why You’ll Love This Recipe

Anna Paul’s viral Turkish pasta recipe is a creamy, spicy, and flavor-packed dish that’s been trending for all the right reasons. Inspired by Turkish flavors and comfort food vibes, this pasta combines yogurt, chili oil, and garlic to create a rich, tangy sauce that clings beautifully to your noodles. It’s quick, easy, and delivers big flavor with minimal ingredients—perfect for weeknight dinners or a satisfying solo meal.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

pastaplain Greek yogurtgarlicbutterolive oilchili flakes or Aleppo pepperpaprikasaltpepperdried mint (optional for topping)lemon juice (optional for tang)

directions

Cook your pasta in salted boiling water until al dente. Reserve a bit of pasta water before draining.

In a bowl, mix Greek yogurt with minced garlic, salt, and pepper. Set aside to bring to room temperature.

In a pan, melt butter and add olive oil. Toss in chili flakes, paprika, and dried mint (if using). Let it sizzle for a few minutes to infuse the oil.

Add the cooked pasta to the yogurt mixture, stirring quickly to avoid curdling. If needed, add a splash of reserved pasta water to loosen the sauce.

Drizzle the spiced butter oil over the pasta and gently mix. Top with extra dried mint or chili flakes for garnish.

Serve warm, with a squeeze of lemon juice if you want extra brightness.

Servings and timing

This recipe serves 2-3 people.Preparation time: 5 minutesCooking time: 10 minutesTotal time: 15 minutes

Variations

Use labneh instead of yogurt for an extra creamy texture.

Top with a poached or fried egg for added protein.

Add sautéed spinach or cooked chicken for a more filling meal.

Swap in gluten-free pasta to make it suitable for dietary needs.

Use vegan yogurt and plant-based butter for a dairy-free version.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days.Reheat gently on the stove or in the microwave, adding a splash of water or milk to loosen the sauce.

Note: Yogurt-based sauces can separate when reheated, so stir well and heat slowly for best results.

FAQs

What type of yogurt should I use?

Plain full-fat Greek yogurt works best for its thick and creamy texture.

Can I make this with any pasta shape?

Yes, but short pasta like penne, fusilli, or shells hold the sauce best.

Is this dish spicy?

It has a mild to medium kick depending on the amount and type of chili used.

Can I make it ahead of time?

It’s best enjoyed fresh, but you can prep the yogurt and chili oil components ahead.

How do I prevent the yogurt from curdling?

Make sure the yogurt is at room temperature and mix quickly when adding to the warm pasta.

Can I use regular yogurt instead of Greek?

Yes, but strain it first to remove excess liquid for a creamier sauce.

What’s the role of mint in this dish?

Dried mint adds a fresh, herbal note that balances the richness of the sauce.

Do I need to use both butter and oil?

Using both adds depth of flavor and prevents the butter from burning.

Is this similar to Turkish Manti sauce?

Yes, it’s inspired by the yogurt-chili oil combo used in manti (Turkish dumplings).

Can I skip the garlic?

You can, but garlic adds essential flavor to the yogurt base.

Conclusion

Anna Paul’s viral Turkish pasta is a must-try for anyone craving a bold, creamy, and comforting meal with a Middle Eastern twist. Whether you’re making it as a quick solo dinner or serving guests something unexpected, this dish brings serious flavor with minimal fuss. Try it once and you’ll see why it’s taking social media by storm