Holiday Turkish Pasta With Yogurt Sauce. This pasta dish is a HIT at every party because of the creamy, tangy and refreshing yogurt sauce! It's spiked with garlic, herbs, Brussel sprouts and sweet cranberries for the Holidays! Recipe and Video at #ad #ChooseChickapea

Holiday Turkish Pasta With Yogurt Sauce

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!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Author Mahy


Brussel Sprouts:

  • 2 lbs Brussel sprouts cut in half
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of freshly ground nutmeg
  • 1 Tablespoon of olive oil

Chickapea Pasta:

  • 1 box of Chickapea Pasta
  • 2 Tablespoons of salt

Yogurt Sauce:

  • 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


  1. Preheat the oven to 420 degrees F.
  2. Season the Brussel sprouts with salt, nutmeg and olive oil. Toss well and roast for 18-25 minutes.
  3. In a pot of boiling salted water, cook the chickapea pasta for about 8 minutes until al dente. In the meantime prepare the sauce.
  4. 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.
  5. 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 :)