Holiday Turkish Pasta with Yogurt Sauce
Let’s talk holiday fun and Turkish pasta with yogurt sauce. This yogurt sauce tastes creamy yet tangy, refreshing and light at the same time. How strong you want to taste the yogurt is totally up to you. So, for example, you can add a faint touch of garlic and salt–that way you taste a distinctive tang from the yogurt. Or, you can add plenty of garlic and spice–that way you taste spice in a creamy yogurt base. Don’t you love a recipe that allows you to add your own creative touch?
Today we have Mahy from Two Purple Figs with us to share her special recipe. We’re loving these flavors!
It’s almost here! The holidays, the family, the food, the gifts, the fun, the JOY! When it comes to food, our holiday table is always evolving. We’re not one of those families who serve the same food every year, we may repeat some favorites here and there but we don’t stick to a full menu. However, this Holiday Turkish Pasta with Yogurt Sauce recipe is one we make every year in different ways! So you can say it’s sort of a start to our holiday tradition, and it’s a seriously delicious tradition!
For the record, today’s Turkish pasta with yogurt sauce is very much a twist on the classic version. So if you have a Turkish grandma like mine, she would tell you–where’s the lamb?! It’s almost always made with cooked ground lamb. Always. It’s also usually combined with some fried/roasted eggplants, maybe some green peas, and plenty of fresh mint and parsley leaves. Because it’s the holidays, and we can’t miss on Brussels sprouts so I’ve swapped the peas for the roasted Brussels sprouts here. Finally, I’ve also added cranberries. What a perfect choice! I think I’ll always use cranberries on my Turkish pasta, even with the lamb. The sweetness was just perfect!
Looking for more original chickpea lentil recipes for the holidays?
- 2 lbs Brussels sprouts, cut in half
- 1/4 tsp salt
- 1/4 tsp freshly ground nutmeg
- YOGURT SAUCE
- 1 tbsp olive oil
- 8 ounces Chickapea Pasta, penne
- 2 tbsp salt
- 2 tsp olive oil
- 3 cloves garlic
- 1 tbsp finely minced oregano
- 1 tbsp finely minced parsley
- 1/4 cup cranberries
- 2 cups yogurt
- 2 tbsp corn starch
- pinch salt
- 1/4 tsp ground nutmeg
- Chickapea Pasta (cooked)
- Roasted Brussels Sprouts (above)
- Yogurt Sauce (above)
- 1/4 cup cranberries, for sprinkling
- 1/3 cup toasted pine nuts for sprinkling
- 2 tbsp minced chives and parsley
- 1 tbsp chilli flakes
Preheat the oven to 420 degrees F.
Season the Brussels sprouts with salt, nutmeg and olive oil. Toss well and roast for 18-25 minutes.
In a pot of boiling salted water, cook the chickapea pasta for about 8 minutes until al dente. In the meantime prepare the sauce.
Heat the olive oil over medium heat, add in the garlic and herbs. Saute the mixture for a minute and add in the cranberries. Saute for an extra minute and add in the yogurt mixed with cornstarch. Lower the heat to medium low and stir until the yogurt sauce starts to bubble. Don't let it boil vigorously, rather keep the heat on medium low or just low and have the sauce gently simmer until you're ready to serve.
Assemble the pasta plate by tossing the roast Brusselsl sprouts with the chickapea pasta on a serving plate. Spoon the yogurt sauce over the pasta without tossing them together. Sprinkle extra cranberries, pine nuts, chives and herbs and finish off with chilli flakes. Serve and enjoy.
You'll need to add a tablespoon of cornstarch to your cold yogurt before cooking. Always. This is the only way your yogurt sauce won't separate or curdle during cooking. And because of the cornstarch, keep in mind that the yogurt sauce will always thicken as it cools down, so don't start with a really thick sauce.