Turkish Pasta Ground Turkey (Printable Version)

Delicate pasta blends with seasoned ground turkey, tangy yogurt sauce, and paprika butter for rich Turkish flavors.

# Ingredient List:

→ Pasta

01 - 12 oz dried pasta (penne, fusilli, or shells)
02 - Salt, 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)

# Step-by-Step Instructions:

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 - Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3–4 minutes until softened.
03 - Stir in minced garlic and sauté for 1 minute until fragrant. Add the ground turkey, breaking it up with a spoon, and cook for 6–8 minutes until browned and cooked through.
04 - Season the turkey mixture with ground cumin, smoked paprika, black pepper, and salt. Stir well and cook an additional 2 minutes. Remove from heat.
05 - In a bowl, whisk together Greek yogurt, grated garlic, salt, and lemon juice until smooth. Set aside.
06 - Melt unsalted butter in a small saucepan over medium heat. Stir in paprika and Aleppo pepper or red pepper flakes if using. Swirl until aromatic but not browned. Remove from heat.
07 - Toss the drained pasta with the turkey mixture, adding reserved pasta water as needed to achieve a silky sauce consistency.
08 - Spread a generous spoonful of yogurt sauce onto each serving plate. Top with the pasta and turkey mixture. Drizzle with paprika butter and sprinkle with fresh dill or parsley. Serve with extra yogurt or lemon wedges if desired.

# Expert Advice:

01 -
  • It tastes indulgent but uses lean turkey so you don't feel weighed down after.
  • The yogurt sauce is tangy and creamy without needing cream or cheese.
  • Everything comes together in one skillet and one pot, so cleanup is fast.
  • The spiced butter adds a restaurant-quality finish with almost no effort.
02 -
  • Don't pour the yogurt sauce directly into the hot skillet or it will curdle and separate.
  • The paprika butter burns fast, so keep the heat medium and watch it closely once the spices go in.
  • If the pasta seems dry, add more reserved pasta water instead of oil, it binds everything without making it greasy.
03 -
  • Grate the garlic for the yogurt sauce instead of mincing it, the flavor spreads more evenly and tastes smoother.
  • Use a microplane to zest a little lemon over the finished dish for an extra bright note that cuts through the richness.
  • Double the paprika butter and keep the extra in the fridge, it's perfect on roasted vegetables, eggs, or grilled chicken.
Go Back