Save to Pinterest I had this dish at a tiny family-run place in Istanbul where the owner kept calling it comfort pasta and I honestly did not believe yogurt could be comforting until that first bite happened the garlic hit first then the warm spiced butter melted into everything and suddenly I understood why she said comfort
Last winter my sister was recovering from surgery and barely eating anything until I made this for her She took two bites and actually asked for seconds which was the first time she had shown real interest in food in days
Ingredients
- Pasta: Fusilli or penne catches the yogurt sauce beautifully and the 400g portion feeds four hungry people generously
- Full-fat yogurt: Do not use low fat here the richness carries the entire dish and Turkish yogurt has that perfect slight tartness
- Garlic: Two cloves minced finely gives you that savory backbone without overwhelming the other flavors
- Butter and olive oil: Together they create the most luxurious finish and the oil keeps the butter from burning
- Paprika and Aleppo pepper: Sweet paprika adds color and mild fruitiness while Aleppo brings just enough warmth to wake up your palate
- Dried mint: Totally optional but adds this incredible aromatic freshness that cuts through the richness
Instructions
- Get your pasta going:
- Boil a big pot of salted water and cook the pasta until al dente then drain it but save exactly two tablespoons of that starchy water
- Whisk up the yogurt base:
- Mix the yogurt with minced garlic and salt in a bowl and thin it slightly with the reserved pasta water until it turns silky
- Make the magic butter:
- Melt butter with olive oil in a small pan then stir in paprika Aleppo pepper and dried mint until everything smells incredible and foamy
- Bring it all together:
- Toss the warm pasta straight into the yogurt sauce coating every single strand then divide into bowls
- Finish with drama:
- Drizzle that gorgeous red spiced butter over each bowl and watch it cascade through the pasta then top with herbs if you have them
Save to Pinterest This became my go to for unexpected guests because it looks impressive coming to the table with that gorgeous red butter on top but it takes zero effort to throw together
Getting The Sauce Right
Room temperature yogurt works better than cold because it mixes more easily with the warm pasta I usually take it out of the fridge while the water boils
The Butter Moment
Watch the butter carefully once you add the spices it goes from perfect to burned in seconds so have your pasta ready before you even start heating the pan
Make It Your Own
Sometimes I crumble feta on top or throw in toasted pine nuts for crunch and my friend adds a pinch of cumin to her butter which smells amazing
- Try swapping mint for dried oregano if that is what you have
- A squeeze of lemon juice right before serving brightens everything
- Leftovers actually reheat surprisingly well the next day
Save to Pinterest This dish taught me that comfort food does not always need cheese or heavy cream sometimes it just needs the right balance of temperatures and flavors
Questions & Answers
- → What pasta types work best for this dish?
Fusilli or penne are ideal as their shapes hold the creamy sauce well, enhancing each bite.
- → How can I achieve a smooth yogurt sauce?
Whisk in reserved pasta water a little at a time until the yogurt reaches a creamy, pourable consistency.
- → Can I substitute Aleppo pepper if unavailable?
Yes, mild chili flakes provide a similar warmth and subtle heat that complements the butter perfectly.
- → What herbs pair well as a garnish?
Fresh dill or parsley add a bright, fresh note that balances the rich sauce beautifully.
- → Is this dish suitable for vegetarians?
Yes, it contains no meat and relies on dairy and spices for richness and flavor.