Save This vibrant Turkish-inspired pasta bowl delivers a flavor-packed comforting meal that comes together in half an hour. With spiced ground beef roasted bell pepper and zucchini and a tangy garlic yogurt sauce it is a weeknight favorite that tastes restaurant-worthy even on your busiest days.
Ever since I threw this together on a whim to use up leftover veggies it has become our go-to for when we crave both comfort and bold flavor. Even my picky eaters polished off their bowls the first time especially with extra yogurt sauce.
Ingredients
- Short pasta such as penne or fusilli: Brings the perfect bite and soaks up the sauce Well-made Italian dried pasta holds up best
- Olive oil: The foundation for building flavor Choose extra virgin for richness
- Small onion: Provides a sweet depth Look for firm onions with shiny skin
- Garlic cloves: Freshly minced boosts aroma and bite Use plump cloves without green shoots
- Ground beef or lamb: Adds hearty flavor and keeps it filling Select lean or grass-fed if possible
- Red bell pepper: Offers natural sweetness and lively color Bright and shiny peppers indicate freshness
- Zucchini: Lends a tender texture and mild flavor Choose small firm zucchini with no soft spots
- Ground cumin: Warm earthy base to mimic Turkish flavors Purchase from a store with high spice turnover
- Smoked paprika: Lends a subtle smokiness Try Spanish smoked paprika for deep color and depth
- Ground coriander: Adds citrusy undertones Buy whole seeds and grind fresh for best flavor
- Chili flakes: Adds a gentle heat Optional but highly recommended for kick
- Salt and black pepper: Essential for bringing everything together Use kosher or sea salt and freshly ground pepper
- Greek yogurt: Forms a cool creamy sauce Seek thick full-fat yogurt for best richness
- Lemon juice: Sharpens the yogurt sauce Use freshly squeezed juice for acidity and brightness
- Fresh parsley: Provides a fresh herbal note Chop just before sprinkling for bold flavor
- Toasted pine nuts: Imparts buttery crunch Toast until golden for a nutty aroma
- Sumac or extra paprika: Zesty or smoky finishing touch Use sumac for tang or paprika for extra color
Instructions
- Boil the Pasta:
- Cook the short pasta in a large pot of well-salted boiling water following the package cues until just al dente This step ensures your pasta holds up once tossed with robust sauce Drain well and reserve a splash of the starchy water for later
- Sauté the Aromatics:
- Heat olive oil in a big skillet over medium warmth Add finely diced onion and stir for two minutes until it looks translucent Drop in the minced garlic and keep stirring for about thirty seconds until fragrant but not browned
- Brown the Beef:
- Crumble in the ground beef or lamb into the skillet Break it apart with a wooden spoon Cook it through until it turns deep brown about five minutes so you get savory crusty edges
- Cook the Vegetables:
- Scatter diced red bell pepper and zucchini into the pan Stir and sauté for five to six minutes You want the veggies to soften and soak up the meat drippings but still keep a little bite
- Toast the Spices:
- Sprinkle in the cumin smoked paprika ground coriander and chili flakes with a dash of salt and pepper Stir well and cook a minute longer Toasting brings out the true aroma and flavor in each spice
- Combine with Pasta:
- Tip in the cooked pasta and pour in some reserved pasta water Toss everything together for even coating and glossiness Let it heat through so the flavors meld Taste and adjust salt or spices if needed
- Prepare the Yogurt Sauce:
- Mix Greek yogurt grated garlic lemon juice and a pinch of salt in a small bowl until creamy The lemon brightens the whole dish and the garlic adds verve
- Assemble the Bowls:
- Spoon the pasta mix into individual bowls Add a generous dollop of yogurt sauce to each Scatter with plenty of fresh parsley some toasted pine nuts and a sprinkle of sumac or more paprika for a finishing flourish
Save The smoked paprika in this recipe is my personal favorite Every time I toast it in the pan its aroma transports me to Turkish street food stalls with smoky grilled meats and bustling colorful markets. The sprinkle of pine nuts always sparked conversation at our family table and everyone would compete for the last crunchy ones.
Storage Tips
Leftover pasta stores well in an airtight container in the fridge for up to three days The yogurt sauce is best kept separate and added just before serving to maintain its freshness If you plan to reheat the pasta add a splash of water to restore moisture and stir gently over low heat
Ingredient Substitutions
Use ground turkey or chicken for a lighter take Chickpeas or lentils offer an easy meatless protein swap Gluten free pasta or whole wheat pasta both work with slight adjustments to boiling time Try a dairy free yogurt to keep it creamy for those avoiding milk All sorts of fresh herbs such as dill or mint work if parsley is out of reach
Serving Suggestions
Pile the pasta bowl high with a crisp cucumber and tomato salad for a complete meal Warm flatbread or pita is perfect for scooping up every last bit For extra zing drizzle the bowl with chili oil or a touch of pomegranate molasses on special occasions
Save Finish each bowl with extra chopped parsley and a squeeze of lemon. This dish always reminds me to savor bold flavors in simple comforts.
Recipe FAQ
- → Can I make this bowl vegetarian?
Yes! Substitute the ground meat with cooked chickpeas for a satisfying vegetarian version.
- → How can I make it gluten-free?
Simply use your favorite gluten-free pasta to suit dietary needs while preserving flavor.
- → Is there a dairy-free option for the yogurt sauce?
You can use plain plant-based yogurt instead of Greek yogurt to create a dairy-free option.
- → What pasta works best for this dish?
Short shapes like penne, fusilli, or macaroni pair perfectly and hold the sauces and toppings well.
- → Can I prepare the components in advance?
Absolutely! Cook the meat/vegetables and yogurt sauce ahead; just combine with fresh pasta when ready.
- → What garnishes enhance flavor and texture?
Fresh parsley, toasted pine nuts, and sumac or paprika provide bright flavor and crunch.