Save I stumbled onto this recipe during a weeknight scramble when I had ground turkey thawing and no clear plan. A friend had sent me a video of someone making Turkish pasta with yogurt, and I thought, why not give it a shot? The combination sounded odd at first—yogurt on pasta?—but the moment that paprika butter hit the plate, the kitchen smelled like something I'd order at a small café. It's been in my weekly rotation ever since.
The first time I made this for my sister, she was skeptical about the yogurt situation. She watched me plate it, eyebrows raised, then took one bite and went quiet. By the end of dinner, she was scraping her plate with bread and asking me to text her the recipe. That's when I knew this dish had something—it wins over doubters every single time.
Ingredients
- Dried pasta: Use a shape with ridges or curves to catch the sauce—fusilli and shells work beautifully here.
- Lean ground turkey: It stays tender and absorbs the spices without greasiness, but ground chicken or beef work just as well if that's what you have.
- Onion and garlic: These build the aromatic base—don't skip the step of cooking the onion until soft and translucent.
- Cumin and smoked paprika: The warm, earthy spices give the turkey depth and a hint of smokiness that ties everything together.
- Plain Greek yogurt: Full-fat or low-fat both work, but make sure it's plain—the garlic and lemon will do the flavoring.
- Unsalted butter: Melted with paprika, it becomes a fragrant finishing touch that makes the whole dish glow.
- Aleppo pepper or red pepper flakes: Optional, but they add a gentle heat that lingers just enough to keep things interesting.
- Fresh dill or parsley: A handful of herbs at the end brightens everything and adds a pop of color.
Instructions
- Boil the pasta:
- Bring a big pot of salted water to a rolling boil and cook your pasta until it's just tender with a slight bite. Before draining, scoop out half a cup of that starchy water—it's gold for bringing the sauce together later.
- Cook the onion:
- Heat olive oil in a wide skillet over medium heat and add the chopped onion. Let it soften and turn golden at the edges, stirring occasionally—this takes about three or four minutes and fills the kitchen with a sweet, savory smell.
- Add garlic and turkey:
- Stir in the minced garlic and let it sizzle for a minute, then add the ground turkey. Break it up with your spoon and let it brown all over, which takes around six to eight minutes.
- Season the turkey:
- Sprinkle in the cumin, smoked paprika, black pepper, and salt, stirring everything together. Cook for another two minutes so the spices bloom and coat every bit of meat.
- Make the yogurt sauce:
- In a bowl, whisk together the yogurt, grated garlic, salt, and lemon juice until it's smooth and tangy. Set it aside—it'll be the creamy foundation of your plate.
- Prepare the paprika butter:
- Melt the butter in a small pan over medium heat, then swirl in the paprika and Aleppo pepper if you're using it. The butter will turn a deep red-orange and smell incredible—just don't let it brown.
- Combine pasta and turkey:
- Toss the drained pasta into the skillet with the turkey mixture. Add a splash of that reserved pasta water and stir until everything is glossy and coated.
- Plate and garnish:
- Spoon a generous layer of yogurt sauce onto each plate, pile the pasta and turkey on top, then drizzle with the paprika butter. Finish with a sprinkle of fresh dill or parsley and serve immediately.
Save One evening, I plated this for a small dinner with neighbors, and someone asked if I'd been taking cooking classes. I laughed and said no, just following my nose and a good recipe. But honestly, that moment reminded me how a simple dish, done with care, can feel like a gift you're sharing.
Swaps and Substitutions
If you don't have ground turkey, use chicken or beef—just adjust the seasoning to taste since beef is richer. For a lighter version, try using part-skim Greek yogurt or swapping half the butter for olive oil. Gluten-free pasta works perfectly here, and if you're dairy-free, a thick cashew or coconut yogurt can stand in with a little extra lemon for tang.
Serving Suggestions
This dish shines on its own, but a crisp cucumber-tomato salad on the side adds freshness and crunch. I also love serving it with warm flatbread for scooping up extra yogurt and butter. If you're feeding a crowd, set out bowls of extra herbs, lemon wedges, and a sprinkle of sumac so everyone can customize their plate.
Storage and Reheating
Leftovers keep well in the fridge for up to three days in an airtight container. The pasta will absorb some of the sauce as it sits, so when reheating, add a splash of water or broth and warm it gently in a skillet over low heat. The yogurt sauce is best stored separately and dolloped on fresh when you're ready to eat.
- Reheat pasta and turkey together with a little liquid to keep it from drying out.
- Store yogurt sauce in a separate container so it stays creamy and fresh.
- If freezing, skip the yogurt and butter—add those fresh after reheating for the best texture and flavor.
Save This recipe has become one of those quiet weeknight heroes that never lets me down. I hope it finds a place in your kitchen, too.
Recipe FAQs
- → What pasta types work best?
Penne, fusilli, or shell pasta hold sauce well and maintain texture in this dish.
- → How to achieve tender ground turkey?
Cook over medium heat, breaking up meat until browned but still moist for optimal tenderness.
- → Can I substitute the yogurt sauce?
Plain Greek yogurt with lemon juice and garlic offers balance, but labneh or sour cream makes a good alternative.
- → What gives the paprika butter its flavor?
Butter melted with sweet or smoked paprika and Aleppo pepper releases warm, aromatic notes enhancing the dish.
- → Any recommended garnishes?
Fresh dill or parsley adds herbal freshness, contrasting the rich, spicy components beautifully.