Turkish Yogurt Pasta Garlic
This creamy yogurt pasta features a tangy Turkish flair with golden crispy garlic topping, offering a rich and aromatic dish perfect for a quick and flavorful dinner.
Equipment
- 1 large pot
- 1 colander
- 1 mixing bowl
- 1 whisk
- 1 small frying pan
- 1 slotted spoon or spatula
Ingredients
- 12 ounces dried pasta spaghetti, linguine, or tagliatelle
- Salt for boiling water
- 1 2/3 cups plain full-fat Greek yogurt
- 1 large egg yolk
- 1 clove garlic finely grated
- 1 tablespoon lemon juice
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter
- 4 large garlic cloves thinly sliced
- 1 teaspoon sweet paprika or Aleppo pepper
- 1 tablespoon extra virgin olive oil
- 2 tablespoons chopped fresh dill or parsley optional
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve half a cup of pasta water and drain.
- In a mixing bowl, whisk together Greek yogurt, egg yolk, finely grated garlic, lemon juice, sea salt, and black pepper until smooth.
- In a small frying pan over medium heat, melt unsalted butter. Add thinly sliced garlic and sauté while stirring until golden and crisp, about 2 to 3 minutes.
- Remove pan from heat, stir in paprika or Aleppo pepper and extra virgin olive oil. Set aside.
- Transfer hot drained pasta immediately to the bowl with yogurt sauce. Toss vigorously to coat, adding reserved pasta water as needed for a creamy consistency.
- Divide pasta among plates, top with crispy garlic butter, and sprinkle with fresh dill or parsley if desired. Serve immediately.
Notes
- For a dairy-free option, substitute yogurt with a plant-based alternative.
- Add chili flakes for extra heat.
- Store leftover pasta in an airtight container for up to two days.