Turkish Pasta with Paprika Butter (Printable)

Al dente noodles infused with garlicky yogurt and warm paprika-chili butter for a vibrant meal.

# What You Need:

→ Pasta

01 - 14 oz dried pasta (tagliatelle or spaghetti)
02 - Salt, for boiling water

→ Garlicky Yogurt

03 - 14 oz full-fat Greek yogurt
04 - 2 cloves garlic, finely minced
05 - 1/2 teaspoon salt
06 - 1 tablespoon lemon juice (optional)

→ Paprika Chili Butter

07 - 1/4 cup unsalted butter
08 - 1 tablespoon olive oil
09 - 1 1/2 teaspoons sweet paprika
10 - 1/2 teaspoon chili flakes (adjust to taste)
11 - 1/4 teaspoon ground cumin (optional)

→ Garnish

12 - 2 tablespoons fresh dill or parsley, finely chopped
13 - Freshly ground black pepper, to taste

# Directions:

01 - Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Reserve 1/4 cup pasta water, then drain pasta thoroughly.
02 - In a mixing bowl, combine Greek yogurt, minced garlic, salt, and lemon juice if using. Mix well and set aside at room temperature.
03 - In a small saucepan over medium heat, melt butter with olive oil. Stir in paprika, chili flakes, and cumin if using. Cook gently for 1-2 minutes until aroma develops and color deepens. Remove from heat.
04 - Toss drained pasta with reserved pasta water to loosen. Arrange pasta on plates, spoon dollops of garlicky yogurt over the top, and drizzle with warm paprika chili butter. Garnish with chopped dill or parsley and freshly ground black pepper. Serve immediately.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen, but your dinner is ready before your water finishes boiling.
  • The contrast between cool, tangy yogurt and warm, spicy butter is unexpectedly addictive.
  • It works equally well as a solo dinner or something you'd proudly serve guests.
02 -
  • If your yogurt breaks or curdles when the pasta hits it, the temperature difference was too extreme—bring the yogurt to room temperature first next time, or temper it by stirring in a spoonful of hot pasta water before adding the whole batch.
  • The paprika butter must be warm but not screaming hot, or it will scramble the yogurt. Patience here changes everything.
03 -
  • Room temperature yogurt is the secret weapon—it stays silky instead of breaking when the hot pasta hits it.
  • Don't skip reserving pasta water; it's what keeps everything creamy and helps the yogurt coat each strand evenly.
Go Back