Turkish Pasta Recipe
This Turkish Pasta Recipe is made with orecchiette pasta, a creamy Greek yogurt cream sauce with ground beef and fresh sliced tomatoes.
Servings: 4 servings
Equipment
Ingredients
- 8 ounces pasta of choice
- 1 tablespoon olive oil
- 1 pound 85% lean ground beef
- 1 small onion diced
- 1 tablespoon paprika
- 2 teaspoons onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Yogurt Sauce
- 1 cup Greek yogurt
- 2 garlic cloves finely minced
- ¼ teaspoon salt
For the Butter Sauce
- ¼ cup unsalted butter
- 2 tablespoons paprika
To Garnish:
- ½ cup chopped tomatoes
- ¼ cup chopped parsley
Instructions
- In a large pot of boiling salted water, cook the pasta al dente according to package instructions.
- Heat the olive oil in a large skillet over medium heat. Add the ground beef, onions, paprika, onion powder, salt, and pepper, and cook until the beef is browned, 8-10 minutes.
- Meanwhile make the yogurt sauce by whisking together the greek yogurt with the garlic and salt.
- In a small microwave-safe bowl, combine the butter and paprika and heat in 2 30-second intervals until melted, set aside.
- To assemble, place the cooked pasta on a serving dish or individual plate. Add the yogurt sauce on top, followed by the cooked beef and the butter sauce. Garnish with tomatoes and parsley.
Notes
Storage: Kept in an airtight container in the fridge, leftovers will last for up to 3 days. I like to reheat Turkish pasta in the microwave! You can start at a minute or so, adding 30-second increments as necessary.
Nutrition
Serving: 2oz | Calories: 652kcal | Carbohydrates: 52g | Protein: 35g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 110mg | Sodium: 584mg | Potassium: 777mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3295IU | Vitamin C: 10mg | Calcium: 126mg | Iron: 5mg
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