Turkish Pasta with Garlic Yogurt & Chili Butter

• 30 min total
• 25 min hands-on
• Serves 4
• 760 kcal
• 42 g protein

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Ingredients

• 12 oz short pasta, rotini, farfalle or penne
• 1 tbsp olive oil
• 1 lb ground beef, 85% lean
• 1 yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 2 tsp smoked paprika
• 1½ cups Greek yogurt, plain, at room temperature
• 3 tbsp butter
• ½ tsp red pepper flakes
• ¼ bunch parsley, chopped
• salt
• black pepper

Method

1. Bring a large pot of well-salted water to a boil and cook the pasta until al dente, then drain.
2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the beef and onion with ½ tsp salt and cook, breaking up the meat, until browned and no pink remains, 7–8 minutes (160°F / 71°C).
3. Stir in 2 cloves of the garlic, the tomato paste, cumin and 1 tsp of the smoked paprika and cook 1 minute, until fragrant. Add ⅓ cup water and simmer 2 minutes, until saucy. Season with pepper.
4. Stir the remaining garlic and ¼ tsp salt into the Greek yogurt.
5. Melt the butter in a small saucepan over medium heat until foaming. Take it off the heat and stir in the red pepper flakes and the remaining 1 tsp smoked paprika. It turns a deep red.
6. Spread a layer of garlic yogurt in each shallow bowl, pile the pasta on top and spoon over the beef. Drizzle with the chili butter and scatter with the parsley.

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