Viral Turkish Pasta Recipe
The viral Turkish pasta recipe is an easy, delicious weeknight dinner that's packed with protein and simple ingredients. Get heartiness from perfectly spiced lean ground beef, tangy flavor from a creamy garlic yogurt sauce, and coziness from a drizzle of paprika butter. This unique pasta dish comes together in just 30 minutes and will be a new favorite!
Servings 6 servings
Calories 513cal
Ingredients
- For the meat:
- 1 pound lean ground beef (I use 90%) (or use turkey, chicken or lamb!)*
- ½ medium white onion, finely diced
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon mild curry powder
- For the pasta:
- 1 pound pasta of choice (I like shellbows)
- For the garlic yogurt sauce:
- 2 cups whole-milk plain Greek yogurt or 2% plain Greek yogurt
- 2 garlic cloves, grated
- ¼ teaspoon kosher salt, plus more to taste
- For the paprika butter:
- 4 tablespoons salted butter
- ½ teaspoon sweet paprika
- For serving:
- 1 cup cherry tomatoes, halved
- Fresh chopped parsley and dill
Instructions
- Place a large skillet over medium-high heat and add in the beef. Break apart meat with a meat masher or a wooden spoon. Season the meat by sprinkling the salt, lots of freshly ground black pepper, sweet paprika, garlic powder, onion powder and curry powder evenly over the meat and continuing to break apart the meat. Add in the diced onion and stir well to incorporate into the meat mixture. Cook the meat, stirring occasionally, until it begins to turn nice and golden brown on all sides and the fat absorbs, about 15 minutes. Remove from heat and cover to keep the meat warm until you are ready to serve.
- Cook the pasta: While the meat is cooking, place a large pot of salted water over high heat and bring to a boil. Cook the pasta until al dente, according to the directions on the package, then drain and return to the pot.
- Make the garlic yogurt sauce: Add the yogurt, grated garlic and salt to a medium bowl and stir together until well combined. Taste and add more salt, as necessary to taste.
- Make the butter sauce: Place a small saucepan over medium heat and add in the butter. Once butter melts completely, gently whisk in the paprika until smooth and incorporated into the butter and allow it to cook for 20 to 30 seconds. Remove from the heat.
- Serve: Add the warm pasta to shallow bowls, then top with the garlic yogurt sauce, warm beef, then some halved tomatoes plus a little parsley and dill to your liking. Finish the bowls off with a drizzle of the paprika butter sauce.
Notes
*Please note that if you are using something other than ground beef, I suggest adding 1 tablespoon of olive oil to the pan before cooking.
Recipe adapted from Anna Paul.
Nutrition
Serving: 1serving (based on 6) | Calories: 513cal | Carbohydrates: 62g | Protein: 33.3g | Fat: 14g | Saturated Fat: 7.5g | Fiber: 3.2g | Sugar: 5.5g