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Vegetarian, Maghreb and Middle East

Turkish yogurt pasta with garlic and chili butter

Turkish yogurt pasta with garlic and chili butter is a vegetarian dish for 4, ready in 25 minutes, very easy, at about €1.40 per person. The key is the contrast between hot pasta, cool garlic yogurt, and sizzling chili butter poured on at the very last moment.

Tonight it's the simplest, most addictive Turkish dish there is, hot pasta under cool garlic yogurt and minty chili butter.

Turkish yogurt pasta with garlic and chili butter
Total time
25 min
Difficulty
Very easy
Cost per person
€1.40
Calories per person
680 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring, Fall
The kids
They generally like it

This simple dish plays on contrast, piping hot pasta covered in cool garlic yogurt, then drizzled with melted butter tinted red with sweet paprika and scented with dried mint. It always surprises people who haven't tried it before, somewhere between tangy freshness and spiced butter still crackling in the bowl.

It's the kind of weeknight dinner you throw together with whatever's in the fridge, pasta, plain yogurt, a head of garlic, and some butter. Kids usually love the mild yogurt, and you can serve the chili butter on the side for more sensitive palates. A comforting, fast dish that barely dirties any dishes.

The ingredients

4 people

Pantry

  • Pasta (manti, tagliatelle, or spaghetti)often in the pantry 400 g
  • Sweet paprika or Aleppo pepperoften in the pantry 2 tsp
  • Dried mintoften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch

Dairy

  • Plain yogurt 6
  • Butter 80 g

Fruits and vegetables

  • Garlic 2 cloves

Allergens Gluten, Lactose

The step by step recipe

  1. Cook the pasta in a large pot of salted boiling water until al dente. 10 min

    Save a ladle of pasta water to loosen the yogurt if needed.

  2. Crush the garlic with a pinch of salt, stir it into the yogurt, and let it come to room temperature.

    Lukewarm yogurt blends with the hot pasta without cooling it down.

  3. Melt the butter in a small pan until foamy, then add the paprika and dried mint. 3 min

    Take it off the heat as soon as the butter turns reddish orange, the chili burns fast.

  4. Drain the pasta and divide it among shallow bowls.

    Don't rinse it, the starch helps the sauce cling.

  5. Top with the garlic yogurt and drizzle generously with the chili butter.

    Serve right away, the hot and cold contrast is the whole point of the dish.

Our tips to get it right

  • Pick a thick plain yogurt, Greek style or strained, so it coats the pasta instead of pooling at the bottom of the bowl.
  • Mash the garlic into a smooth paste rather than small bits so it spreads evenly through the yogurt without overpowering any single bite.
  • Make the chili butter at the very last minute, right before serving, so it still arrives foamy and sizzling over the pasta.

The variations

  • Swap the sweet paprika or Aleppo pepper for smoked paprika if you can't find it, the flavor turns milder but just as good.
  • This dish is already vegetarian as is, you can stir in rinsed chickpeas for a more filling, protein rich version.
  • For kids, serve the garlic yogurt and chili butter on the side of plain pasta so everyone can build their own bowl.

What to serve it with

  • A cool tomato and cucumber salad
  • Flatbread to scoop up the sauce
  • A glass of ayran or lemon water

Storage

Leftover plain pasta keeps for 2 days in the fridge in a sealed container, but this dish is best eaten right after assembling. If you have leftovers, reheat the pasta in a pan or microwave and make a fresh batch of yogurt and chili butter. This dish doesn't freeze well, the yogurt would separate once thawed.

Questions about this dish

Can you use regular pasta instead of manti?

Yes, tagliatelle or spaghetti work perfectly well, and that's exactly what this recipe calls for. Traditional manti give a firmer bite, but the idea works with any pasta shape.

Why take the yogurt out of the fridge before cooking?

Cold yogurt makes the chili butter seize up on contact with the pasta and ruins the hot cold contrast. Twenty minutes at room temperature is enough for it to blend better and stay creamy.

Can you make the garlic yogurt ahead of time?

Yes, you can mix it an hour or two ahead and keep it covered at room temperature. Avoid making it the day before, the garlic flavor gets too sharp after sitting too long.

What can you use instead of Aleppo pepper?

Sweet paprika, or a mix of sweet paprika with a pinch of cayenne, works well. The goal is a reddish orange color and gentle warmth, not sharp heat.

How long does it take to make a Turkish yogurt pasta with garlic and chili butter?

Count 25 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a Turkish yogurt pasta with garlic and chili butter?

About 680 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Turkish yogurt pasta with garlic and chili butter cost?

About €1.40 per serving, or €5.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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