Viral Turkish Pasta (Print Version)
# Ingredients:
→ Meat & Oil
01 -
1 pound ground beef (90% lean or higher)
02 -
1 tablespoon olive oil
→ Produce & Aromatics
03 -
1 onion, diced
04 -
2 cloves garlic, minced
05 -
2 Roma tomatoes, diced
06 -
2 tablespoons fresh parsley, chopped
→ Dairy & Sauce
07 -
1 cup full-fat Greek yogurt
08 -
1 tablespoon tomato puree (optional)
→ Seasonings
09 -
1 teaspoon paprika
10 -
1/2 teaspoon onion powder
11 -
1/2 teaspoon salt
12 -
1/4 teaspoon black pepper
→ Pasta
13 -
8 ounces pasta (penne, rotini, farfalle, or spaghetti)
# Instructions:
01 -
Heat your olive oil in a large skillet over medium heat. Drop in the ground beef and cook until nicely browned, about 5 minutes, breaking it up as you go. Drain off any extra fat.
02 -
Toss the diced onion into the pan with your beef and let it cook until soft, about 3 minutes. Add the garlic and let it cook for just a minute until you can smell its goodness.
03 -
Add your diced tomatoes, tomato puree if you're using it, and all your seasonings - paprika, onion powder, salt, and pepper. Give everything a good stir and let it cook for 2 minutes to blend the flavors.
04 -
Stir in your Greek yogurt until everything's well mixed. Let it simmer for about 5 minutes until it thickens up a bit. If it's too tangy, add a touch of honey.
05 -
While your sauce is simmering, cook your pasta in salted water according to the package. Save about 1/4 cup of the pasta water before draining.
06 -
Mix your cooked pasta into the sauce. If it needs thinning, add a splash of that saved pasta water. Top with fresh parsley and serve it up hot!
# Notes:
01 -
Use higher fat ground beef (80/20) for richer flavor if you prefer.
02 -
Feel free to add veggies like spinach, mushrooms, or bell peppers.
03 -
Leftovers keep well in the fridge for up to 3 days.