Description
Anna Paul’s viral Turkish pasta is a creamy, flavorful dish inspired by Turkish flavors. It features rich yogurt, garlic, and spicy chili oil poured over tender pasta, creating a comforting and tangy experience with a spicy kick.
Ingredients
Units
Scale
- 250g pasta (any type)
- 1 cup plain Greek yogurt
- 2 garlic cloves, minced
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp red chili flakes (adjust to taste)
- Salt, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta in salted boiling water according to package instructions. Drain and set aside.
- In a bowl, mix the Greek yogurt with minced garlic and a pinch of salt. Set aside.
- In a small pan, heat the butter and olive oil over medium heat. Add paprika and chili flakes. Cook for 1-2 minutes until fragrant and remove from heat.
- Spread the garlic yogurt mixture on a serving plate or bowl.
- Top with the cooked pasta.
- Drizzle the spiced butter and oil over the pasta.
- Garnish with chopped parsley and serve immediately.
Notes
- Use full-fat Greek yogurt for the creamiest texture.
- You can add a poached egg for extra richness.
- Adjust chili flakes to control the spice level.
- This dish is best served fresh and warm.
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 4g
- Sodium: 410mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg