Description
This creamy, spicy Turkish-inspired pasta went viral thanks to Anna Paul, and it’s easy to see why. Made with a rich, tangy yogurt-based sauce, garlic, chili oil, and your favorite pasta, it’s a flavorful twist on a comforting dish. The yogurt sauce gives it a creamy texture while the chili butter adds a kick—simple ingredients, bold taste!
Ingredients
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8 oz (225g) pasta (penne or spaghetti work great)
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1 cup plain Greek yogurt (full-fat)
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1 clove garlic, minced
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1 tablespoon olive oil
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Salt, to taste
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Black pepper, to taste
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2 tablespoons butter
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1 teaspoon paprika
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1 teaspoon red pepper flakes (adjust to taste)
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Fresh parsley, chopped (for garnish)
Instructions
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Cook the pasta according to package directions. Reserve 1/4 cup of pasta water, then drain and set aside.
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In a bowl, mix the Greek yogurt, minced garlic, a drizzle of olive oil, salt, and pepper. Set aside.
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In a pan over medium heat, melt the butter, then add paprika and red pepper flakes. Cook for 1–2 minutes until fragrant and the butter turns reddish.
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Return pasta to the pot or a warm pan. Add the yogurt mixture and a splash of pasta water to loosen it. Toss until creamy and evenly coated.
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Plate the pasta and drizzle the chili butter over the top.
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Garnish with chopped parsley and serve immediately.
Notes
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For extra protein, top with grilled chicken or chickpeas.
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Make it vegan by using dairy-free yogurt and butter.
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The heat level is adjustable—use less chili flakes if sensitive to spice.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 45mg