About this recipe
This High Protein Turkish Pasta with Yogurt Sauce is creamy, savory, spicy, and filling without feeling heavy. Lean ground beef, protein pasta, garlicky Greek yogurt, warm tomato spices, and a quick chili butter topping come together in a bowl that tastes cozy but still fits a high-protein meal plan.
Ingredients
Pasta and beef
- 8 oz high-protein pasta (such as chickpea, lentil, or protein-enriched pasta)
- 1 lb lean ground beef (90% lean or similar)
- 1 tbsp olive oil
- 2 cloves garlic (minced)
- 2 tbsp tomato paste
- 1 tsp paprika
- 1/2 tsp ground cumin
- 1/2 tsp dried mint (optional but helpful)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 cup reserved pasta water (plus more if needed)
Garlic yogurt sauce
- 1 cup plain Greek yogurt
- 1 clove garlic (finely grated or minced)
- 1 tbsp lemon juice
- 1 tbsp water (to thin if needed)
- 1/4 tsp kosher salt
Chili butter and finish
- 1 tbsp butter
- 1 tsp olive oil
- 1/2 tsp paprika
- 1/4 tsp red pepper flakes (use less for mild)
- 2 tbsp fresh parsley (chopped)
- 1 tbsp fresh dill or mint (optional)
Equipment
Large Pot
Large Skillet
Mixing Bowl
Whisk
Colander
Instructions
- 1
Cook the pasta
Cook the pasta in salted water according to the package directions until al dente. Reserve some pasta water, then drain the pasta.
- 2
Mix the yogurt sauce
In a bowl, stir together the Greek yogurt, grated garlic, lemon juice, water if needed, and salt until creamy and spoonable.
- 3
Cook the beef
Heat olive oil in a skillet over medium-high heat. Add the ground beef and cook for 6 to 8 minutes, breaking it up as it cooks, until browned and cooked through.
- 4
Add the tomato spices
Stir in the garlic, tomato paste, paprika, cumin, dried mint if using, salt, black pepper, and reserved pasta water. Cook for 2 to 3 minutes until saucy and well combined.
- 5
Finish and assemble
Melt the butter with olive oil, paprika, and red pepper flakes. Divide the pasta between bowls, add the yogurt sauce and beef mixture, then drizzle with chili butter and finish with herbs.
Tips
- Use thick Greek yogurt: Thick Greek yogurt gives the best creamy sauce and adds more protein than regular yogurt.
- Save pasta water: A splash of pasta water helps loosen the beef mixture and makes the tomato paste cling to the pasta.
- Keep yogurt cool: Add the yogurt sauce after cooking instead of simmering it, so it stays creamy and does not split.
Substitutions
- Use another protein: Lean ground turkey, ground chicken, or ground lamb can work instead of ground beef.
- Use regular pasta: Regular pasta works well, but high-protein pasta helps raise the protein per serving.
- Make it milder: Skip the red pepper flakes or use only paprika in the butter topping.
Storage
Refrigerator
Store the pasta, beef mixture, yogurt sauce, and chili butter separately in airtight containers in the refrigerator for up to 4 days. Freezer: Freeze the cooked beef mixture for up to 2 months. The yogurt sauce is best made fresh or stored only in the refrigerator. Reheating: Reheat the pasta and beef gently, then add the yogurt sauce and chili butter after warming.
Nutrition
- Serving Size
- Calories
- 520
- Protein
- 42g
- Carbohydrates
- 50g
- Fat
- 19g
- Fiber
- 8g
- Sugar
- 7g
- Sodium
- 680mg
FAQ
Can I meal prep high protein Turkish pasta?
Yes. Keep the yogurt sauce separate and add it after reheating the pasta and beef.
Can I use ground turkey instead of beef?
Yes. Ground turkey works well and keeps the recipe high in protein.
Can I eat the yogurt sauce warm?
It is best added at the end. If it gets too hot, yogurt can split, so keep it cool or just slightly warm.
Recipe Card
High Protein Turkish Pasta with Yogurt Sauce
A high-protein Turkish-inspired pasta bowl with lean beef, garlicky yogurt sauce, tomato spices, chili butter, and fresh herbs.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 4
- Category
- Protein Recipes
- Cuisine
- Turkish Inspired
- Difficulty
- Easy
- Cost
- Budget-friendly
Ingredients
Pasta and beef
- 8 oz high-protein pasta (such as chickpea, lentil, or protein-enriched pasta)
- 1 lb lean ground beef (90% lean or similar)
- 1 tbsp olive oil
- 2 cloves garlic (minced)
- 2 tbsp tomato paste
- 1 tsp paprika
- 1/2 tsp ground cumin
- 1/2 tsp dried mint (optional but helpful)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 cup reserved pasta water (plus more if needed)
Garlic yogurt sauce
- 1 cup plain Greek yogurt
- 1 clove garlic (finely grated or minced)
- 1 tbsp lemon juice
- 1 tbsp water (to thin if needed)
- 1/4 tsp kosher salt
Chili butter and finish
- 1 tbsp butter
- 1 tsp olive oil
- 1/2 tsp paprika
- 1/4 tsp red pepper flakes (use less for mild)
- 2 tbsp fresh parsley (chopped)
- 1 tbsp fresh dill or mint (optional)
Instructions
- Cook the pasta: Cook the pasta in salted water according to the package directions until al dente. Reserve some pasta water, then drain the pasta.
- Mix the yogurt sauce: In a bowl, stir together the Greek yogurt, grated garlic, lemon juice, water if needed, and salt until creamy and spoonable.
- Cook the beef: Heat olive oil in a skillet over medium-high heat. Add the ground beef and cook for 6 to 8 minutes, breaking it up as it cooks, until browned and cooked through.
- Add the tomato spices: Stir in the garlic, tomato paste, paprika, cumin, dried mint if using, salt, black pepper, and reserved pasta water. Cook for 2 to 3 minutes until saucy and well combined.
- Finish and assemble: Melt the butter with olive oil, paprika, and red pepper flakes. Divide the pasta between bowls, add the yogurt sauce and beef mixture, then drizzle with chili butter and finish with herbs.
