Yogurt Pasta with Garlic and Chili Butter

Pasta coated in a bright, creamy garlic yogurt sauce. The contrast between the milky freshness and the spicy hazelnut butter drizzled on top wakes up the whole dish.

• Prep time: 10 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 598
• Protein: 16 g
• Carbs: 79 g
• Fat: 22 g

Ingredients

• 400 g Dried pasta ( macaroni or rigatoni type )
• 500 g Plain Greek yogurt ( at room temperature )
• 3 piece Garlic ( mashed into a paste )
• 50 g Minimum butter sweet ( cubed )
• 1 tsp Hot pepper en poudre ( or smoked paprika )
• 1 tbsp Mint fresh ( chopped )
• 1 pinch Gray sea salt
• 1 tsp Aleppo Pepper (Pul Biber)

Instructions

1. Cooking the pasta

   Plunge the pasta into a large amount of boiling salted water. Cook until al dente. Before draining, reserve a ladleful of the starchy cooking water.

2. Preparing the yogurt mixture

   In a large mixing bowl, combine the yogurt with the minced garlic and a pinch of salt. Gradually add a little hot cooking water to loosen the sauce and temper it to prevent it from curdling when it hits the pasta.

3. Infusing the butter

   Melt the butter in a small skillet. When it starts to foam and smell nutty, add the chili powder and the pul biber. Remove from heat immediately to avoid burning the spices.

4. Combining and serving

   Pour the drained pasta into the yogurt bowl. Mix well to combine. Serve in shallow bowls, drizzle with the chili and pul biber butter, and sprinkle with chopped mint.

Chef's tips

• Never heat the yogurt directly on the stove; it will curdle instantly.
• Pasta cooking water is the key to the emulsion: its starch stabilizes the yogurt.

Storage

Enjoy immediately. Yogurt loses its creaminess and can split when reheated.