It’s already 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!
I’m excited to share this recipe sponsored by my friends at Chickapea Pasta today! They make delicious, protein packed, healthy and tasty pasta with just two ingredients! It’s like a dream for pasta lovers 🙂 And my family is all made up of serious pasta lovers! If you haven’t tried Chickapea Pasta yet, I can’t urge you enough to do so–you’ll be pleasantly surprised! 🙂 I’ve made so many delicious recipes including this Warm Antipasto Platter Pasta with Chickapea Pasta.
Let’s talk Holiday fun and Turkish pasta with yogurt sauce. First of all, I know. It sounds intriguing. Yogurt sauce? What on earth would that taste like?! lol I get asked that every time I make any type of pasta with yogurt sauce at my cooking classes 🙂
Well, in brief, it 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. We’ll talk more about the yogurt sauce later, and a MUST have tip for your sauce to never separate while cooking 🙂
So how’s your Holiday season coming along? I’ve been finishing off some Holiday shopping–YES indeed I planned ahead of time this year and I couldn’t be happier about it! Another thing which helped, is that we’ll be in Florida this year for the Holidays. It’s not necessarily a tradition, but we’ve been enjoying the Holidays in Florida for about five years now. It seems like everyone prefers to gather in a nice warm happy place lol But that doesn’t mean we don’t get to cook, bake and gather around food! Because this season is all about food for us 🙂
Since my family has been traveling like crazy, I feel we don’t stick to any menu for the Holidays or for any occasion (except maybe the Turkey on Thanksgiving). My husband’s family is quite the opposite lol I think not only do they stick to the same Holiday menu every year, but even their anniversaries, birthdays, etc all seem to have a fixed standard menu! So every year around the Holidays, hubby will ask for something familiar form the year before. And it almost never happens, except maybe a type of dessert and this Turkish pasta.
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 Brussel sprouts so I’ve swapped the peas for the roasted Brussel sprouts here. Finally, I’ve also added cranberries. What a perfect choice! I think I’ll always use cranberries from now onwards on my Turkish pasta, even with the lamb. The sweetness was just perfect!
Another thing, is usually this Turkish pasta is not tossed with the yogurt sauce. But rather tossed with the lamb, and greens. The sauce is usually served along the pasta so you can serve as plenty or little of it as you prefer. A final sprinkle of toasted pine nuts, fresh parsley, chives and chilli flakes are like icing on the cake here. So I think by now you guys can imagine how this delicious plate of pasta goodness tastes like. Perfectly cooked al dente chickapea pasta, tangy garlicky warm yogurt sauce, sweet cranberries, roasted Brussel sprouts, sweet toasted pine nuts, fresh herbs and a touch of spice from the chilli flakes.
This pasta dish is perfect for your Holiday table because it pairs with just about anything! If I were to pick, I would totally ask you to make it with lamb! Either ground lamb or a roast leg of lamb! But it’s also great with chicken, turkey, whatever you’re having. Just remember this pasta dish is very much a burst of freshness, so it paris best with something heavily spiced and flavor packed!
Before I let you go with the recipe and video. YES video! I’m starting to really enjoy making those videos! I never imagined I would say this, but sometimes a video is the best way for you to see how easy and simple a recipe can be. So finally here’s the TIP for yogurt sauces–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.
Here’s how to make the yogurt sauce: saute garlic and herbs in olive oil. I used a mixture of fresh oregano and parsley–feel free to use your favorite! Then add in the cranberries and sautee some more. Finally, the yogurt with cornstarch goes right in and it needs to cook on medium low heat until it starts to bubble. Let it cook just for a couple of minutes–PS you won’t ever taste the cornstarch in case you’re wondering! Season the sauce with salt and fresh nutmeg, and it’s ready!
Basically, once your chickapea pasta is cooked (perfectly ready in 8 minutes), you’ll toss it with the roasted Brussel sprouts and then drizzle the yogurt sauce along the middle of the pasta plate. Sprinkle the pine nuts, chilli flakes, extra cranberries and herbs..And dig right in!! Grab a bit of everything, everything tastes amazing together!! 🙂 Try something new this Holiday and make a Turkish Pasta with Yogurt Sauce, you’ll LOVE the freshness yogurt adds to pasta! Oh and add in the lamb! Enjoy and Happy Holidays! 🙂
Holiday Turkish Pasta With Yogurt Sauce
- 2 lbs Brussel sprouts cut in half
- 1/4 teaspoon of salt
- 1/4 teaspoon of freshly ground nutmeg
- 1 Tablespoon of olive oil
- 1 box of Chickapea Pasta
- 2 Tablespoons of salt
- 2 teaspoons of olive oil
- 3 cloves of minced garlic
- 2 tablespoons of finely minced oregano and parsley
- 1/4 cup of cranberries
- 2 cups of yogurt mixed with 2 Tablespoons of cornstarch
- Pinch of salt more or less to taste
- 1/4 teaspoon of ground nutmeg
- Chickapea Pasta cooked
- Roasted Brussel Sprouts above
- Yogurt Sauce above
- 1/4 cup of cranberries for sprinkling
- 1/3 cup of toasted pine nuts for sprinkling
- 2 Tablespoons of minced chives and parsley
- 1 tablespoon of chilli flakes
Preheat the oven to 420 degrees F.
Season the Brussel 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. Sautee the mixture for a minute and add in the cranberries. Sautee 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 Brussel 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 🙂