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Pasta with garlic yoghurt

Name: Pasta with garlic yoghurt
Prep time: 6 min
Cook time: 12 min
Total time: 18 min
Yield: 3
Cuisine: Turkish
Ingredients: 300 g Short pasta (farfalle); 400 g Yoghurt; 2 cloves Garlic; 30 g Salt; 40 g Butter; 3 g Chilli flakes; 2 g Dried mint

Hot pasta, garlic yoghurt, butter sizzled with chilli: mantı’s lazy sibling. The pasta waits a minute so the yoghurt does not split.

Pasta and noodles · Turkish · Under 30 minutes · Budget

18 minTime

556Kcal / serving

1669Total kcal

Preparation: 5 min
Cooking: 12 min
Resting: 1 min
Difficulty: Easy
Cost: Very cheap
Season: All year

Where this dish comes from

Mantı for the day there is no time to make mantı. The same three layers — dough, garlic yoghurt, hot butter — come down to twenty minutes. The one technical problem is the yoghurt proteins, which clump and give up their whey above 85 °C.

Method

Before the heat goes on

Take the yoghurt out of the fridge 30 minutes ahead.
Crush the garlic with salt.

You will need: A pot · A small pan

Boil the pasta in 3 litres of salted water for the packet time, and drain.

Look for No white line left in the middle.

Why There is no pan stage here and no sauce to finish in, so the pasta must be fully cooked.
Stir the garlic into the yoghurt. Plate the pasta, let it stand a minute, then spoon the yoghurt over.

Look for The yoghurt glossy and smooth, no whey at the edge.

Why Drained pasta is above 90 °C; in a minute its surface drops below 85 °C and the yoghurt holds.

If it went wrong

If it has split the taste is unharmed; stir in another spoon of cold yoghurt and the texture comes back.

Starch gelatinised The granules soaked up water, swelled and burst into a network. It has thickened, and it will firm further as it cools. no way back

A gluten web is forming Gliadin and glutenin hydrated into an elastic net. This is what will hold the gas. no way back

Too much starch. It will set into a rubbery gel once cool — add more liquid.
Melt the butter until it foams, take it off the heat, add the chilli and mint, and pour over the yoghurt at once.

Look for The butter bright red, not black.

Why The red pigment in chilli dissolves in fat; adding it off the heat stops it burning, because chilli darkens at 180 °C.

Starch gelatinised The granules soaked up water, swelled and burst into a network. It has thickened, and it will firm further as it cools. no way back

A gluten web is forming Gliadin and glutenin hydrated into an elastic net. This is what will hold the gas. no way back

Maillard is running Amino acids have met reducing sugars. The crust, the roasted flavour and that smell all come from here. no way back

Too much starch. It will set into a rubbery gel once cool — add more liquid.

What the model could follow

This recipe was run through the engine step by step — what goes in when, and at what temperature and for how long. The reactions above come from that run.

peak 150 °C · 14 minutes · engine 1.0.0 · confidence low

Servings

3

Ingredients

300 g Short pasta (farfalle)
400 g Yoghurt
2 cloves Garlic
30 g Salt into the boiling water, most of it poured away. Boil a baby’s share in unsalted water.
40 g Butter
3 g Chilli flakes
2 g Dried mint

What did you think

Who is eating

Everyone A baby under one Pregnant A child An athlete Someone living with diabetes

Safety No salt is added to food for a baby under one. Their kidneys are not yet able to clear the extra sodium, and the salt they need is already in breast milk and in the food itself. If the same pot feeds everybody, season the plate rather than the pan.

Not about the dish — about the person

The infant feeding calendar

6 months

The first six months Context established

From birth to the end of the sixth month, breast milk and nothing else — not even water. This is a health recommendation rather than a kitchen rule, and it sits here only so the date is known while something is being prepared in a kitchen.

World Health Organization, Infant and young child feeding

6 months

Complementary feeding Context established

Around six months a baby’s need for energy and nutrients begins to exceed what breast milk provides, which is why complementary foods start — alongside it, not instead of it. Two to three meals a day at 6-8 months, three to four at 9-23 months.

World Health Organization, Infant and young child feeding

24 months

Breastfeeding continuing Context established

Breastfeeding does not stop when complementary foods start: it continues to two years of age and beyond. The 24 months is a floor, not a ceiling.

World Health Organization, Infant and young child feeding

12 months

Honey and infant botulism Context established

No honey until one year old. The Clostridium botulinum spores in it are harmless in an adult gut and multiply in an infant one. Cooking does not kill the spores, which is why the rule covers a cake or a pudding with honey in it too.

NHS, Foods to avoid giving babies and young children

5 years

Shapes that are a choking risk Context established

Whole nuts are not given below five years old — the reason is choking, not allergy. The same logic covers anything round and firm: quarter a grape lengthways, cut sausage along its length rather than across. The nut itself is not the problem; ground or as a butter it is fine from around six months. What changes is the shape, not the ingredient.

NHS, Foods to avoid giving babies and young children

Protein in a day

0.83–1.31 g/kg

Infants, children and adolescents Context established

Per kilogram the need is higher in a child than an adult, because growth wants protein too. There is no single number: it runs between 0.83 and 1.31 g by age. Which age takes which figure is not written here, because writing it without reading the table would be inventing it.

European Food Safety Authority, Dietary Reference Values for protein, 2012

What is done, and what is not: The four rules here are about food safety and run on every recipe. This baby's own development, allergy history and growth are not things a rule engine can know: the stages, textures and cutting shapes on the page are general, and fitting them to this baby is done with a paediatrician.

This choice is not stored anywhere.

Diets

Gluten-free Not suitable Pasta
Vegan Not suitable Yoghurt, Butter
Vegetarian Suitable as it is
Lactose-free Not suitable Yoghurt
Diabetes-friendly It depends Quickly digested starch. Cooling it builds resistant starch, and fat, protein, fibre or acid alongside it flattens the curve.

This verdict comes from the recipe\u2019s own ingredient list. The label on a packaged ingredient is always the last word.

Calculated nutrition

556.4 kcal
18.1 g Protein
82.7 g Carbohydrate
16.9 g Fat
3.6 g Fibre

Per serving, computed from raw weights as bought. Cooking drives water off and sometimes adds fat, and neither is accounted for.

Vitamins and minerals · per serving

Vitamins

Vitamin A 149 µg · 19%
Vitamin D 0.13 µg · 3%
Vitamin E 0.80 mg · 7%
Vitamin K 2.2 µg · 3%
Vitamin C 2.6 mg · 3%
B1 (thiamin) 0.14 mg · 13%
B2 (riboflavin) 0.27 mg · 19%
B3 (niacin) 1.9 mg · 12%
B5 (pantothenic acid) 0.99 mg · 16%
Vitamin B6 0.25 mg · 18%
Folate 29.6 µg · 15%
Vitamin B12 0.52 µg · 21%

Minerals

Potassium 470 mg · 24%
Calcium 197 mg · 25%
Phosphorus 327 mg · 47%
Magnesium 72.1 mg · 19%
Iron 1.6 mg · 12%
Zinc 2.3 mg · 23%
Copper 0.32 mg · 32%
Manganese 1.0 mg · 51%
Selenium 66.8 µg · 122%
Sodium 3,946 mg · 164%

% of daily need for:

Percentages are shares of the reference values printed on food labels (Turkish Food Codex labelling regulation, Annex 13 (identical to EU Regulation 1169/2011, Annex XIII)), not a personal requirement. For sodium the reference is a ceiling. Computed from raw ingredients; cooking lowers some vitamins. "~": not measured in some of the ingredients.

USDA FoodData Central SR Legacy · ANSES Ciqual 2025 · CoFID 2021 · Swiss FCDB 7.1

composition figures unsourced · held in the system

Nutri-Score

E Per 100 g of the raw mixture, computed with the published Nutri-Score algorithm (2023 update). Confidence: medium.

Nutri-Score compares a food with others of its kind; it is not a health claim or personal dietary advice on its own. Cooking drives off water, so the cooked dish may score differently.

How it was calculated

Category: general food · Negative points 24 − positive points 0 = 24

Energy 889.6 kJ → 2
Saturated fat 3.76 g → 3
Sugars 3.46 g → 1
Salt 3.77 g → 18
Protein 6.93 g → 2 (not counted)
Fibre 1.37 g → 0
Fruit, vegetables, legumes %0 → 0

Salt = sodium × 2.5. Only ingredients plainly in the fruit-vegetable-legume group are counted towards that share; doubtful ones are left out, which can only make the letter worse. Values from USDA FoodData Central and Ciqual; 43% of the weight is a close rather than exact match.

After the heat goes off

Serving

At once, while the yoghurt is cool and the butter hot.

Keeping · 1 days

Pasta and yoghurt apart, one day in the fridge.

Cooling and reheating

Warm the pasta, not the yoghurt, and make fresh butter.

Does not freeze

The yoghurt does not freeze, and the pasta softens when thawed.

What is left

Eaten cold like a pasta salad.

For a child

Suitable from ten months: boil a child’s pasta in unsalted water and leave out the garlic and chilli.

Where to go from here

Boiling & poaching The method this recipe rests on
Yoghurt What it does in heat, water and acid
Pasta What it does in heat, water and acid
Butter What it does in heat, water and acid
Butter and cheese pasta Similar method, or something that sits on the same table
Pasta with tomato paste Similar method, or something that sits on the same table
Ali Nazik Similar method, or something that sits on the same table
Under 30 minutes Other recipes that answer the same need
Budget Other recipes that answer the same need

Taste profile

What it tastes like

No axis sits clearly above the average: a balanced recipe.

Sweet 12
Salty 14
Sour 11
Bitter 10
Umami 17
Heat 11
Richness 25
Aroma 29

This profile is computed rather than measured: the role-weighted average of its ingredients’ taste vectors, shifted by what the cooking does. The thin line is the database average on that axis.

Computed similarity