This quick 20-minute viral turkish pasta is drenched in a garlic-yogurt sauce, seasoned minced ‘meat’, cherry tomatoes and chopped cilantro.
This vegan version of the viral turkish pasta by Anna Paul is a quick and delicious recipe for anyone! The key to the mute but flavourful pasta is the layering: pasta, garlicky yogurt sauce, seasoned ‘beef’ and the game changing paprika butter. This is a modern adaptation of the traditional Turkish dish known as “manti”. Instead of dumplings, you can use any pasta of your choice.
This meal is also balanced – you have pasta for carbs, textured vegetable protein for protein, yogurt for extra protein & probiotics, cherry tomatoes & cilantro to pack in some fresh vegetables.
Ingredients You Need
- pasta shape of choice – I would recommend Conchiglie (what I used), fusilli, farfalle and penne.
- protein – textured vegetable protein for a wholefoods option! Alternatively, you can also use any plant based ‘beef’ substitute, minced mushrooms or crumbled tofu.
- aromatics – white onion, minced garlic
- spices – smoked paprika, onion powder or asafoetida (hing), tomato paste
- oil – lots of extra virgin olive oil
- yogurt sauce – plant based soy or cashew yogurt
- garnish – fresh cherry tomatoes, cilantro or parsley
Gluten free substitutions: Use gluten free pasta like brown rice or corn pasta. Ensure the hing you use is wheat flour free (pure hing usually is).
Allium free substitutions: Use asafoetida (hing) in place of onions, onion powder and garlic.
Viral Turkish Pasta (Anna Paul Recipe)
Ingredients
Pasta Dish
- 1 cup dry shell pasta
- 1 cup dried textured vegetable protein (TVP)
- 1/2 white onion
- 2 tbsp onion powder
- 2 tsp smoked or sweet paprika
- 2 tbsp tomato paste
- 1/2 tsp salt
- 1/2 tsp black pepper
Garlic Yogurt Sauce
- 1 cup plant based yogurt
- 1 tsp minced garlic about 1 clove
- 1/2 tsp salt
Paprika Butter
- 1 tsp smoked or sweet paprika
- 2 tbsp olive oil or vegan butter
Garnish
- 1/2 cup cherry tomatoes
- chopped cilantro or parsley
Instructions
- Soak textured vegetable protein in hot water for 10 minutes.
- Boil the pasta until al dente according to package instructions, then drain. Save the excess pasta water.
- Dice white onion and mince garlic.
- Combine plant based yogurt with minced garlic, and salt in a bowl and whisk until well-combined.
- Add olive oil to a small pan on low flame. Add paprika and mix for a few seconds.
- In a skillet or pan, saute the onions until translucent. Add textured vegetable protein, tomato paste, onion powder, paprika, salt and black pepper.
- Add a splash of pasta water and saute for 1-2 minutes.
- Layer the cooked pasta on a serving plate, top with the garlic yogurt sauce, followed by the spiced 'meat'. Drizzle with the paprika-infused butter and garnish with cherry tomatoes and parsley.