Anna Paul Turkish Pasta Recipe fans can’t stop talking about this creamy, savory dish that has taken social media by storm, and for good reason. This creamy, savory dish brings together tender pasta, spiced ground beef, garlicky yogurt, and a buttery paprika sauce that feels both comforting and bold. If you love cozy dinners like baked mac and cheese or crave viral pasta trends, this Turkish pasta recipe deserves a spot in your weekly rotation.
Inspired by traditional Turkish flavors and made approachable for home cooks, this dish is fast, affordable, and deeply satisfying. Once you try it, you’ll understand why everyone keeps talking about Anna Paul’s Turkish pasta recipe.
Why You’ll Love It
- Weeknight-friendly: Ready in about 30 minutes from start to finish.
- Big flavor, simple steps: No complicated techniques or hard- to-find ingredients.
- Comforting and bold: Creamy yogurt meets spiced beef and buttery paprika sauce.
- Customizable: Easy to adjust heat, protein, or pasta shape.
Ingredients
This Turkish pasta recipe relies on pantry staples and a few fresh ingredients for maximum flavor.
- 12 oz short pasta (rigatoni, penne, or fusilli)
- 1 lb ground beef
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp paprika
- 1 tsp smoked paprika
- 1 tsp chili flakes (adjust to taste)
- Salt and black pepper, to taste
- 1 cup plain Greek yogurt
- 2 cloves garlic, grated (for yogurt sauce)
- 3 tbsp unsalted butter
- 1 tsp tomato paste
- Fresh parsley, chopped (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain.
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3 to 4 minutes, until soft and translucent.
- Add the ground beef and cook, breaking it apart, until fully browned. Stir in minced garlic, paprika, smoked paprika, chili flakes, salt, and black pepper. Cook for 1 to 2 minutes until fragrant.
- In a small bowl, mix the Greek yogurt with grated garlic and a pinch of salt. Set aside.
- In a separate small saucepan, melt the butter over low heat. Stir in the tomato paste and paprika, cooking gently until the butter turns deep orange and aromatic.
- Toss the cooked pasta with the beef mixture, adding a splash of reserved pasta water if needed for moisture.
- To serve, spread the garlicky yogurt on a plate or bowl, top with the pasta, and drizzle generously with the paprika butter sauce.
Tips & Variations
- Extra creamy: Add a spoonful of pasta water to the yogurt for a silkier texture.
- Spicier: Increase chili flakes or add a pinch of cayenne.
- Lean option: Ground turkey works well and still holds the spices.
- Herby finish: Fresh dill or parsley adds brightness.
Substitutions
This Anna Paul Turkish pasta recipe is flexible. Swap ground beef for ground lamb for a richer taste, or use gluten-free pasta if needed. If Greek yogurt feels too thick, thin it slightly with milk or pasta water.
Serving Suggestions
Serve this dish with a crisp salad like cucumber carrot salad or pair it with roasted vegetables similar to garlic roasted eggplant for a complete meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. Keep the yogurt and butter sauce separate for best texture.
FAQs
Is Anna Paul’s Turkish pasta recipe authentic?
It’s inspired by traditional Turkish flavors, especially yogurt-based sauces, but adapted for simplicity and modern home cooking.
Can I make it ahead?
Yes. Prepare the beef and pasta ahead of time and assemble with fresh yogurt sauce just before serving.
More to Try
Conclusion
Anna Paul’s Turkish pasta recipe proves that viral dishes can live up to the hype. With creamy yogurt, spiced beef, and buttery paprika sauce, this pasta is comforting, bold, and easy enough for any night of the week. One bite, and it’s clear why everyone keeps talking about it.
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Irresistible Anna Paul’s Turkish Pasta Recipe Everyone’s Talking About
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Anna Paul’s Turkish pasta recipe is a creamy, savory viral dish made with tender pasta, spiced ground beef, garlicky yogurt, and a buttery paprika sauce that’s comforting, bold, and weeknight-friendly.
Ingredients
- 12 oz short pasta (rigatoni, penne, or fusilli)
- 1 lb ground beef
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp paprika
- 1 tsp smoked paprika
- 1 tsp chili flakes
- Salt and black pepper, to taste
- 1 cup plain Greek yogurt
- 2 cloves garlic, grated
- 3 tbsp unsalted butter
- 1 tsp tomato paste
- Fresh parsley, chopped (optional)
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1/2 cup pasta water and drain.
- Heat olive oil in a skillet over medium heat and cook the onion until soft and translucent.
- Add ground beef and cook until browned, breaking it apart.
- Stir in minced garlic, paprika, smoked paprika, chili flakes, salt, and black pepper, cooking until fragrant.
- Mix Greek yogurt with grated garlic and a pinch of salt in a small bowl.
- Melt butter in a saucepan over low heat and stir in tomato paste and paprika until aromatic.
- Toss pasta with the beef mixture, adding pasta water as needed.
- Spread yogurt on a plate, top with pasta, and drizzle with paprika butter sauce.
Notes
Adjust chili flakes for heat, thin yogurt with pasta water if needed, and keep yogurt and butter sauce separate when storing leftovers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Turkish-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 105mg
Keywords: Anna Paul Turkish pasta recipe, viral pasta, Turkish pasta, yogurt pasta, ground beef pasta