Save to Pinterest I stumbled onto this dish during a late-night scroll through a food forum, where someone casually mentioned tossing hot pasta with cold yogurt and watching it turn creamy. The idea sounded strange, maybe even wrong, but I had leftover Greek yogurt and a hunk of butter in the fridge. Twenty minutes later, I was scraping my bowl clean, wondering why I'd never thought to marry garlic, paprika, and dairy this way before.
The first time I made this for friends, I served it straight from the stove in mismatched bowls, worried it looked too simple. One friend paused mid-bite, looked up, and asked if I'd learned to cook in Istanbul. I hadn't, but that comment made me realize how a few good ingredients, treated right, can transport you somewhere you've never been.
Ingredients
- Dried pasta (400 g): Tagliatelle catches the yogurt beautifully, but spaghetti or even penne works if that's what you've got; just cook it until it still has a little bite.
- Salt: Don't skip salting your pasta water generously, it's the only chance you have to season the noodles from the inside out.
- Greek yogurt (400 g, full-fat): The richness matters here; low-fat versions can taste thin and sour instead of lush and tangy.
- Garlic (2 cloves, minced): Fresh is essential, the jarred stuff doesn't have the same sharp, clean punch that cuts through the cream.
- Lemon juice (1 tbsp, optional): A small squeeze brightens the yogurt and keeps it from feeling too heavy, especially if your yogurt is very thick.
- Unsalted butter (60 g): This is your flavor base, so use real butter, not margarine or spread.
- Olive oil (1 tbsp): It helps the butter from browning too fast and adds a whisper of fruitiness to the spiced drizzle.
- Sweet paprika (1 1/2 tsp): Look for a vibrant red color, stale paprika tastes like dust and won't give you that deep, sweet warmth.
- Chili flakes (1/2 tsp): Start conservatively, you can always add more heat at the table but you can't take it back.
- Ground cumin (1/4 tsp, optional): Just a hint adds an earthy undertone that makes the whole dish feel more complex without announcing itself.
- Fresh dill or parsley (2 tbsp): Dill is traditional and brings a bright, grassy note, but parsley works if that's what's in your crisper.
- Black pepper: Freshly ground makes a difference, it adds a little sharpness that ties everything together at the end.
Instructions
- Boil the pasta:
- Bring a large pot of well-salted water to a rolling boil, then cook your pasta until it's al dente, with a slight firmness in the center. Before draining, scoop out about 1/4 cup of the starchy pasta water and set it aside.
- Mix the garlicky yogurt:
- While the pasta bubbles away, stir together the Greek yogurt, minced garlic, salt, and lemon juice in a bowl. Let it sit at room temperature so it doesn't shock the hot pasta when you combine them.
- Make the paprika chili butter:
- Melt the butter with olive oil in a small saucepan over medium heat, then add the paprika, chili flakes, and cumin if using. Let it sizzle gently for a minute or two until the oil turns a deep orange-red and smells toasty and fragrant, then pull it off the heat.
- Toss and loosen the pasta:
- Drain the pasta and toss it with the reserved pasta water to keep it silky and prevent clumping. Divide it among your serving plates while it's still steaming hot.
- Assemble and garnish:
- Spoon generous dollops of the garlicky yogurt over each portion, then drizzle the warm spiced butter on top. Finish with a scatter of fresh dill or parsley and a few grinds of black pepper, then serve immediately while the contrast between hot and cool is still vivid.
Save to Pinterest There's a moment, right after you drizzle that crimson butter over the cool yogurt, when the two swirl together and the whole plate looks like a sunset. It's the kind of dish that makes you slow down, even on a Tuesday night, and remember that cooking doesn't have to be complicated to feel special.
Adjusting the Heat Level
I learned the hard way that chili flakes vary wildly in strength, so now I always start with less and keep a small dish of extra flakes on the table. If you want a smoky, fruity heat instead of sharp burn, swap in Aleppo pepper or a pinch of smoked paprika alongside the sweet kind. Taste the butter before you drizzle, it should tingle on your tongue but not make you wince.
Choosing Your Yogurt
Full-fat Greek yogurt is thick enough to coat the pasta without turning watery, and it has a richness that balances the heat from the butter. If you can find labneh, it's even thicker and tangier, almost cheese-like, and makes the dish feel more indulgent. Avoid non-fat or flavored yogurts, they'll split or taste off when they hit the hot noodles.
Making It a Meal
On nights when I want something more substantial, I'll wilt a few handfuls of spinach or kale into the pasta water during the last minute of cooking, then toss it all together. A handful of toasted pine nuts or crushed walnuts adds crunch and makes it feel more like a composed dish than a quick dinner. If you have leftover roasted vegetables, chickpeas, or even shredded rotisserie chicken, fold them in before adding the yogurt.
- Serve it with a simple tomato and cucumber salad dressed with lemon and olive oil to cut through the richness.
- A crisp, cold white wine like Sauvignon Blanc or a dry Riesling pairs beautifully with the tangy yogurt and warm spices.
- Leftovers can be gently reheated with a splash of water or milk, though it's honestly best eaten fresh and hot.
Save to Pinterest This dish taught me that comfort doesn't always come from long-simmered sauces or complicated techniques, sometimes it's just hot pasta, cold yogurt, and a drizzle of something bright and spicy. I hope it becomes one of those recipes you reach for without thinking, the kind that feels like a small gift to yourself at the end of a long day.
Recipe FAQs
- → What type of pasta works best for this dish?
Tagliatelle or spaghetti are ideal as they hold the creamy yogurt and paprika butter well.
- → Can I adjust the spice level in the paprika chili butter?
Yes, simply increase or decrease the amount of chili flakes according to your heat preference.
- → Is there a substitute for Greek yogurt in the sauce?
Labneh or thick strained yogurt can be used for a tangier texture and flavor.
- → How should I plate the dish for best presentation?
Toss the pasta with reserved pasta water for looseness, then spoon garlicky yogurt over and drizzle the warm paprika butter on top, finishing with fresh herbs.
- → Can this be served with added vegetables?
Yes, sautéed spinach or wilted greens blend well and add nutritional value to the dish.