If you’ve been scrolling through TikTok or Instagram lately, chances are you’ve seen the viral Anna Paul Turkish Pasta, and I’m here to show you how to make this amazing vegan version! It’s a creamy, savoury dream that’s packed with flavour and a perfect comfort dish for any time of the week. Think tender pasta, rich vegan butter, a bit of spice, and a sprinkle of fresh herbs – this recipe is everything you want in a home cooked meal. Grab your ingredients, because this vegan Turkish pasta is about to be your new favourite weeknight dinner!
You may also like my Sun-Dried Tomato Pesto Pasta Salad or my Whole Roasted Harissa Cauliflower.
What is Turkish Pasta? Let’s break it down.
Alright, let’s talk about Turkish pasta – aka a deconstructed version of manti and why it’s about to be your new fave. Think of it as layers of comforting pasta, smothered in a rich, garlicky yoghurt sauce, spiced vegan mince and topped with a spicy, sizzling drizzle of paprika and Aleppo pepper vegan butter. The magic happens when you layer it: start with the pasta, add that creamy yogurt goodness, next add the vegan mince and then top it off with the hot, paprika-infused butter. And here’s the best part – you’re meant to dig in and mix it all together, letting those flavours meld into the ultimate comfort dish. But in this version, we’re taking inspiration from Anna Paul’s version, and that is adding fresh chopped parsley and cherry tomatoes. In my opinion, this is the only way to eat it. I love the freshness these two elements bring to this dish.
Ingredients for Turkish Pasta
- Your choice of pasta – check out my recipe tips below for which work best
- Unsweetened coconut yoghurt
- Garlic cloves
- Fresh parsley
- Cherry tomatoes
- Paprika
- Brown onion
- Aleppo pepper – if you can’t find this, leave out and just use the other seasonings listed
- Sweet paprika
- Smoked paprika
- Cumin
- Onion powder
- Garlic powder
- Celtic sea salt
- Tomato paste
- Olive oil
- Vegan mince of choice – I’m using a blend of TVP and lentils but I’ve also used store-bought vegan mince too
- Vegan butter
Tips for making Turkish pasta
1. Use the Right Pasta
Traditionally, this dish is made with small dumpling-style pasta (mantı), but for ease, you can use orecchiette, shell pasta, spiral pasta or even bowties. These shapes hold onto the creamy yoghurt sauce beautifully.
2. The Yoghurt Sauce is Everything
To get that signature tangy, creamy flavour, use a thick, unsweetened plant-based yoghurt (like coconut). The minced garlic takes it to the next level, so don’t skip this!
3. Spiced Butter Drizzle = The Star
The finishing touch is a sizzling butter drizzle infused with sweet paprika and Aleppo pepper. Melt vegan butter until foamy, then add the spices – this creates that rich, aromatic layer.
4. Balancing the Flavours
This dish is all about contrast: creamy yoghurt, warm buttery spice, and chewy pasta. Don’t skip the salt – it enhances every layer and brings the whole dish together.
6. Storage & Reheating
This dish is best fresh, but you can store leftovers in the fridge. Keep the yoghurt sauce separate and mix it in when ready to eat. The same goes for the fresh parsley and tomatoes. If reheating, add a splash of water to the pasta to prevent dryness.
Can I use any type of pasta for this recipe?
Absolutely! While traditional Turkish pasta (mantı) is small and dumpling-like, you can totally use whatever pasta you have on hand. Orecchiette, shells, spiral pasta or even bowties work beautifully because they hold onto the creamy yoghurt sauce. Just make sure to cook it al dente – no one wants mushy pasta in this dish!
Do I need to heat the yoghurt sauce?
Nope! Turkish pasta is all about contrast – cool, garlicky yoghurt against warm pasta and sizzling spiced butter and mince. Just mix the yoghurt with minced garlic and let it do its thing. If you prefer it slightly warm, let it sit at room temp while you cook the pasta.
Is this an authentic Turkish recipe?
This is a vegan take on a classic Turkish pasta dish inspired by mantı and Anna Paul’s viral Turkish pasta recipe – but instead of tiny dumplings, we’re going for a simple, easy-to-make pasta version! It’s all about the same bold, cosy flavours, but with a modern, plant-based twist.
Do I need to use Aleppo pepper in this dish?
Nope! While Aleppo pepper (pul biber) is traditional and adds a mild, smokey heat with a touch of sweetness, you can absolutely swap it out. Try smoked paprika for that deep warmth, chilli flakes for a spicier kick, or even sumac for a tangy twist. However, to keep it simple – my recipe substitution calls for sweet paprika which still gives the beautiful red hue while being mild enough for those who don’t like a lot of spice. The goal is to get that beautifully spiced butter drizzle – so use what you have and make it your own!
More recipes you might like
Cauliflower Gnocchi
Roasted Veggie Hummus Bowl
Smokey Roasted Tomato Soup
Easy Tomato, Basil and Garlic Spaghetti
Caramelised Onion Orecchiette Pasta
Vegan Turkish Pasta (Viral Anna Paul Recipe)
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This Vegan Turkish Pasta is creamy, garlicky, and layered with the most addictive spiced butter drizzle – just like the viral Anna Paul version but completely plant-based. It’s the ultimate comfort food, packed with flavour and so easy to make!
Ingredients
500 grams Pasta (Bow tie, orecchiette, spiral or shells work well)
2 litres Water, to boil pasta in
2 tsp Salt, to boil pasta in
- Garlic Yoghurt
1 cup Unsweetened Coconut Yoghurt
4-5 Garlic Cloves, minced
Lemon Juice (optional)
- Spiced Butter
2 tbsp Vegan Butter
1/2 tsp Sweet Paprika
1/2 tsp Aleppo Pepper *see note*
- Vegan Mince
150 grams TVP
1/2 cup Lentils
1 tbsp Tomato Paste
1 tsp Celtic Sea Salt
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1/2 tsp Cumin
1/2 tsp Smoked Paprika
1 tsp Paprika
1 tbsp Olive Oil
1 Brown Onion, diced
- Other
Fresh Parsley, chopped
1 cup Cherry Tomatoes, chopped
Directions
- Boil a large pot of salted water and cook the pasta until al dente. Drain and set aside. Do step 3 at the same time to save time in the recipe.
- Boil the kettle and use the water to rehydrate the TVP in a mug – this can take a few minutes so do this while the pasta is cooking. You’ll roughly need a 2:1 water to TVP ratio. Drain and set aside.
- Heat olive oil in a pan over medium heat. Sauté onion until soft. Add tomato paste, lentils, rehydrated TVP and spices. Cook until everything is well combined and slightly crispy, about 5–7 minutes. Tip – cook this while the pasta is cooking to save time.
- In a bowl, mix coconut yoghurt with grated garlic and lemon juice (if using). Stir well and keep in the fridge.
- In a small saucepan, melt vegan butter over low heat. Stir in Aleppo pepper and sweet paprika and then remove from heat once fragrant.
- Place the pasta into a bowl, top with garlic yoghurt and follow by adding the spiced vegan mince. Drizzle with the spiced butter and garnish with fresh parsley and chopped cherry tomatoes.
Notes
- If you can’t find Aleppo Pepper, you can just double the paprika used or use a touch of chilli powder or sumac
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