Turkish Pasta Ground Turkey (Printer-friendly)

Tender pasta tossed with spiced ground turkey and creamy yogurt sauce with paprika butter drizzle.

# What You'll Need:

→ Pasta

01 - 12 oz dried pasta (penne, fusilli, or shells)
02 - Salt, as needed for boiling water

→ Ground Turkey Mixture

03 - 1 lb lean ground turkey
04 - 1 medium onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 tbsp olive oil
07 - 1 tsp ground cumin
08 - 1 tsp smoked paprika
09 - ½ tsp ground black pepper
10 - 1 tsp salt

→ Yogurt Sauce

11 - 1 ¼ cups plain Greek yogurt
12 - 1 clove garlic, grated
13 - ½ tsp salt
14 - Juice of ½ lemon

→ Paprika Butter

15 - 4 tbsp unsalted butter
16 - 1 tsp sweet or smoked paprika
17 - ½ tsp Aleppo pepper or red pepper flakes (optional)

→ Garnishes

18 - 2 tbsp fresh dill or parsley, finely chopped
19 - Extra yogurt or lemon wedges (optional)

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
02 - While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3 to 4 minutes until softened.
03 - Stir in the minced garlic and sauté for 1 minute until fragrant. Add ground turkey, breaking it up with a spoon, and cook for 6 to 8 minutes until browned and fully cooked.
04 - Add ground cumin, smoked paprika, black pepper, and salt to the turkey mixture. Stir to combine and cook for another 2 minutes. Remove from heat.
05 - Whisk together Greek yogurt, grated garlic, salt, and lemon juice until smooth. Set aside.
06 - Melt butter in a small saucepan over medium heat. Stir in paprika and Aleppo pepper (if using), warming until aromatic but not browned. Remove from heat.
07 - Toss the drained pasta with the turkey mixture, adding reserved pasta water as needed to create a silky sauce.
08 - Lay a generous spoonful of yogurt sauce on each plate. Top with the pasta and turkey mixture, drizzle with paprika butter, and sprinkle with fresh dill or parsley.

# Expert Suggestions:

01 -
  • It comes together faster than takeout and tastes twice as good.
  • The yogurt sauce adds tang and creaminess without feeling heavy.
  • Paprika butter transforms simple ingredients into something that feels special.
  • It's endlessly adaptable—swap proteins, add greens, or adjust the spice level with ease.
02 -
  • Don't skip reserving the pasta water—it's the secret to a silky, cohesive sauce that clings to every strand.
  • Let the onion cook low and slow until it's truly soft, or it'll add a sharp bite instead of sweetness.
  • Keep the heat moderate when melting the paprika butter—too high and it'll taste bitter instead of warm and aromatic.
03 -
  • Toast your cumin and paprika in the pan for thirty seconds before adding the turkey—it deepens the flavor in a way that feels almost restaurant-quality.
  • Use room-temperature yogurt so it doesn't seize up when it hits the warm pasta.
  • Finish each plate with a light drizzle of good olive oil if you want extra richness and shine.
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