Turkish Yoghurt Pasta
Why this recipe works
- Fast weeknight cooking: The yoghurt sauce is mixed while the pasta cooks, so the dish comes together quickly with only a brief butter topping to finish.
- Rich but balanced: Tangy yoghurt cuts through the richness of the butter, keeping the pasta creamy without feeling heavy.
- Simple layered flavour: Garlic, Aleppo pepper and dried mint add warmth, savouriness and fragrance without needing a long-cooked sauce.
Get the most out of this recipe
Ingredient notes
- Use thick yoghurt: Greek yoghurt gives the smoothest, creamiest coating. A looser yoghurt will still work, but the sauce may be lighter and more fluid.
- Aleppo pepper flavour: Aleppo pepper brings gentle heat with a fruity, savoury depth. Smoked paprika makes a good alternative if you prefer less heat and more smokiness.
- Dried mint finish: Dried mint is concentrated and aromatic, so it works well as a final sprinkle against the warm butter and tangy yoghurt.
Timing notes
- Take the chill off the yoghurt: Let the yoghurt sit at room temperature while the pasta cooks so it blends more smoothly with the hot pasta.
- Serve immediately: This pasta is best eaten as soon as the butter is spooned over, while the sauce is glossy and the spiced butter is still fragrant.
Texture tips
- Loosen with pasta water: Add reserved pasta water gradually until the yoghurt sauce coats the strands rather than clinging in thick patches.
- Keep it off direct heat: Toss the yoghurt with the pasta off the heat; boiling the sauce can make it split or turn grainy.
Common mistakes
- Do not burn the pepper butter: Aleppo pepper only needs a short time in foaming butter. Remove it from the heat as soon as it smells toasty to avoid bitterness.
- Avoid a dry sauce: If the pasta looks tight after tossing, add a little more reserved pasta water until the sauce turns smooth and glossy.
Equipment you'll need
Ingredients
Instructions
- Bring a large pot of water to the boil and season it with 1.5 tsp of the fine sea salt. Cook the egg pasta nest until just tender, following the packet timing. Reserve 120 ml of the cooking water, then drain.
- While the pasta cooks, whisk the greek yogurt with the remaining 0.5 tsp fine sea salt. Finely grate the garlic into the yoghurt and whisk again until smooth. Set aside at room temperature so it is not fridge-cold when you toss the pasta.
- Return the drained pasta to the warm pot off the heat. Add the yoghurt mixture and splash in enough reserved pasta water to make a glossy sauce that coats the strands. Toss well until evenly coated.
- In a small saucepan, melt the unsalted butter over medium heat until it foams, then stir in the aleppo pepper and cook for 30 to 60 seconds until fragrant. Take it off the heat as soon as it smells toasty so it does not burn. Immediately spoon the sizzling butter over the pasta.
- Finish with the dried mint and toss once more, or leave it scattered on top for contrast. Serve straight away while the butter is still warm and aromatic.
Recipe notes
Tips
- For the smoothest sauce, let the greek yogurt sit at room temperature while the pasta cooks, then loosen it with a little reserved pasta water before tossing.
- Keep the butter at a gentle sizzle: if it starts to brown quickly, lower the heat and add the aleppo pepper off the heat to prevent bitterness.
- If serving anyone who is pregnant, elderly, or immunocompromised, use pasteurised greek yogurt and serve the dish straight away while piping hot.
Substitutions
- Replace egg pasta nest with spaghetti for a similar texture and timing.
- Replace greek yogurt with yogurt for a slightly looser, milder sauce.
- Replace aleppo pepper with smoked paprika for a smokier, less fruity heat.
Storage
- Refrigerate up to 2 days
- Cool quickly, cover, and refrigerate. Reheat gently in a saucepan with a splash of water, stirring over low heat until piping hot; avoid boiling hard as the yoghurt sauce can split.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Turkish
-
Allergens:
Eggs Gluten Milk Wheat
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