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Anna Paul's Viral Turkish Pasta

Anna Paul's Viral Turkish Pasta: Creamy Comfort in Minutes

Experience the rich flavors of Anna Paul's Viral Turkish Pasta, a creamy comfort dish ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Turkish
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Garlic Yogurt
  • 1 cup Greek Yogurt Substitute with any plain yogurt
  • 4 cloves Garlic, grated Fresh is preferred over garlic powder
  • 0.5 lemon Lemon Juice Juice from ½ lemon
For the Beef Mixture
  • 1 lb Ground Beef Consider ground lamb or turkey for a different flavor
  • 1 Yellow Onion, diced Shallots or leeks can substitute
  • 1 teaspoon Sweet Paprika Use regular paprika for less sweetness
  • 1 teaspoon Garlic Powder Can omit if fresh garlic is used
  • 0.5 teaspoon Cumin No direct substitute, coriander can provide an alternative
  • 3 tablespoons Tomato Paste Fresh tomatoes can be used but may alter moisture content
  • to taste Salt Adjust to taste
  • to taste Pepper Use freshly ground pepper for best flavor
For the Paprika Butter
  • 0.25 cup Butter Olive oil can be a lower-fat substitute
For Garnishing
  • 1 cup Cherry Tomatoes, halved Any fresh tomato variety can be a good alternative
  • 0.5 cup Fresh Parsley, chopped Feel free to use cilantro or basil instead
  • 0.5 cup Feta Cheese, crumbled Goat cheese or ricotta can work as substitutes
For the Pasta
  • 12 oz Cooked Pasta Choose pasta that holds sauce well, like fusilli or penne

Equipment

  • Large Skillet
  • Mixing Bowl
  • Small saucepan
  • serving bowl

Method
 

Preparation
  1. In a mixing bowl, combine Greek yogurt, freshly grated garlic, lemon juice, and a pinch of salt. Stir until smooth and well-combined, then set aside.
  2. Heat a large skillet over medium heat, adding a drizzle of olive oil. Sauté the diced onion for about 2-3 minutes until it softens. Stir in sweet paprika, cumin, and garlic powder, toasting the spices for 2 minutes.
  3. Add the ground beef, breaking it apart and cooking until browned (around 10 minutes). Mix in the tomato paste and season with salt and pepper.
  4. In a small saucepan over low heat, melt the butter until liquefied. Stir in an additional teaspoon of sweet paprika and remove from heat to cool slightly.
  5. In a large serving bowl, combine the cooked pasta with the spiced beef mixture. Spoon dollops of the garlic yogurt on top and drizzle with the paprika butter.
  6. Garnish with halved cherry tomatoes and crumbled feta cheese, sprinkle with chopped parsley, and serve warm.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 50gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 900mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 4mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For freezing, store spiced beef and pasta mixed without garlic yogurt and butter. Reassemble with fresh yogurt and butter before serving for the best taste.

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