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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

The 1 rules we hold for this group did not fire for this dish. That does not mean the dish is suitable for them; it means those particular rules did not apply.

Not about the dish — about the person

Salt in a day

5 g 2000 mg

An adult Context established

Under 5 g of salt a day, which is under 2000 mg of sodium — just under a teaspoon. A label usually gives sodium, and the two are not the same number: salt is about 2.5 times the sodium.

World Health Organization, Salt reduction

Free sugars

10%

Strong recommendation — adults and children Context established

The same share for adults and for children. Ten per cent of a 2000-calorie day is roughly 50 g of sugar, and a single can of a fizzy drink is more than half of it. The risk of weight gain, obesity and tooth decay rises above this line.

World Health Organization, Information note about intake of sugars recommended in the WHO guideline for adults and children, 2015

What is done, and what is not: With somebody pregnant at the table, unpasteurised milk and cheeses come out of every suggestion, the salt threshold is held at the adult figure and the free-sugar one is applied strictly — all three sourced, all three in "Sources and method". That much happens on its own and you do not have to remember it. On caffeine, fish and mercury, iron and folate this site has no source; do not read them here, ask the doctor following the pregnancy. The difference between those two sentences is the point: the first is done, the second is not.

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