Turkish Pasta Ground Turkey (Printable)

Pasta tossed with ground turkey, a tangy yogurt sauce, and paprika butter delivers rich Turkish-inspired flavors.

# What You'll Need:

→ 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)

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve ½ cup pasta water, then drain and set aside.
02 - Heat olive oil in a large skillet over medium heat. Sauté chopped onion for 3 to 4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant. Add ground turkey, breaking it up, and cook 6 to 8 minutes until browned and cooked through.
03 - Stir in ground cumin, smoked paprika, black pepper, and salt. Cook for 2 more minutes, then remove from heat.
04 - Combine Greek yogurt, grated garlic, salt, and lemon juice in a bowl. Whisk until smooth and set aside.
05 - Melt butter in a small saucepan over medium heat. Add paprika and Aleppo pepper if using. Swirl until fragrant but do not let brown. Remove from heat.
06 - Combine drained pasta with turkey mixture, adding reserved pasta water as needed to create a silky sauce.
07 - Spread a spoonful of yogurt sauce on each plate. Top with pasta and turkey mixture. Drizzle with paprika butter and sprinkle with fresh dill or parsley.

# Expert Tips:

01 -
  • It comes together in about half an hour but tastes like you spent the whole afternoon cooking.
  • The tangy yogurt cools down the warm spiced meat in a way that feels both comforting and exciting.
  • Lean turkey keeps it lighter without sacrificing any of the richness you crave from a pasta dish.
  • The paprika butter is so simple yet it turns the whole plate into something worth photographing.
02 -
  • Reserve the pasta water before draining because once it is gone, you cannot get it back and you will miss that silky texture.
  • Do not let the paprika butter sit on high heat or it will turn bitter and lose that beautiful color.
  • Let the yogurt come to room temperature for about ten minutes before serving so the contrast is not too shocking when the hot pasta hits it.
03 -
  • Toast your cumin in the pan for thirty seconds before adding the turkey and the flavor will deepen in a way that feels almost luxurious.
  • Use full-fat Greek yogurt if you can because it has a creamier texture and richer taste that makes the whole dish feel more indulgent.
  • Grate your garlic instead of mincing it for the yogurt sauce so it blends in smoothly without any sharp bits.
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