Pasta With Ground Beef and Yoghurt

READY IN: 40mins
Recipe by Inge 1505

Quick, easy and tasty. Yoghurt and beef can be prepared ahead so dinner is ready in the time you'll need to cook the pasta. Use roasted garlic for the cooked garlic in the recipe if you have on hand. - This is my variation from a turkish recipe. The yoghurt should be very mild and creamy rich, like Greek yoghurt, not tart or runny, or the dish will be too tart.

Top Review by Nicky S.

Delicious, made it with some spicy harissa seasoning instead of chilli pepper and served it with quinoa, a green salad and ciabatta. The spicy seasoned butter finishes the dish beautifully and the yoghurt tempers the heat & brings an extra texture.

Ingredients Nutrition


  1. Bring a small amount of salted water to a boil, add garlic with skin on and cook for 5-8 minutes. Drain and rinse. Slip from skins and crush with a press or a fork.
  2. Stir yoghurt with salt and crushed garlic in a bowl until smooth, set aside.
  3. Bring salted water for the pasta to a boil. Peel onions. Finely grate onions or chop onions in the food processor to a pulp.
  4. Heat butter for the beef in a skillet. Add beef, chili, onions, salt and pepper and cook over high heat, crumbling and browning the meat, about 10 minutes.
  5. While frying the meat, cook pasta until done, drain. In another small pan melt butter for the topping and stir in paprika and cayenne.
  6. When meat is browned and cooked through and pasta is ready, give a portion of pasta on a plate, top with some of the meat, spoon a portion of the yoghurt over it and drizzle with some of the melted butter. Serve with a green salad on the side.

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