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Pasta with Browned Butter, Yogurt and Herbs
This dish was inspired by a sauce traditionally spooned over manti, Turkish boiled dumplings typically filled with meat. For rich, full flavor, make sure to cook the butter until the milk solids are deeply browned. Any short, sauce-catching pasta shape works well here, even try filled pastas, such as ravioli or tortellini.
4
Servings
Tip
Don’t use tomato paste from a tube for this recipe. Tomato paste sold in tubes usually is double concentrated and will give the dish an overwhelmingly tomato-pasty flavor.
30 minutes
Ingredients
-
6
tablespoons plain whole-milk yogurt
-
1
teaspoon grated lemon zest
Directions
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01In a large bowl, stir together the yogurt, lemon zest, 2 tablespoons of the oregano, 1 teaspoon of the sumac and 1½ teaspoons salt. Set aside. In a large pot, bring 4 quarts of water to a boil. Add the pasta and 2 tablespoons salt and cook until the pasta is al dente. Reserve ½ cup of the cooking water, then drain the pasta. Add the pasta and the cooking water to the yogurt mixture and toss to coat.
Reviews
March 27, 2026
Have some pasta with your BUTTER
A very rich pasta, but delicious and unusual. I really like the unexpected use of yogurt and sumac.
April 2, 2024
Fantastic, interesting flavor
Tastes like mac 'n cheese's exotic, older cousin.
March 22, 2024
Delicious and flavorful!
This pasta has unique flavors and is quick to put together. We enjoyed it immensely. The interplay of the butter, tomato, and fresh herbs is delightful.
December 19, 2023
Salt confusion
If I understand what Lynn C. says in the first part of her comment, Diamond Crystal is twice as salty per volume as Morton's. But further down she says if you're using Morton's, use half the amount indicated in the recipe. That seems to imply that Morton's is the saltier brand.
December 11, 2023
Flippin Delicious
10 out of 10 would make again
Way too much salt called for in this recipe. I would cut it way back. 1 1/2 teaspoons in the yogurt mix, 1/2 teaspoon in the sauce, 2 tablespoons in the water where you use 1/2 cup in the sauce..... if my wife and I had not been cooking individual steps we would never have added this much salt, sadly resulting disk was way too salty to eat.
Hi Robert -
We recently made the decision to switch from Diamond Crystal kosher salt to Morton's Coarse kosher salt, which have a very different grain size and, therefore, yield different amounts of salt per volume (Diamond Crystal yields about twice as much as Morton's). We are currently working our way through the recipes to change all recipes to indicate the use of Morton's, but we haven't gotten to this one yet. If you are using Morton's here, you would use half as much as indicated in the recipe, which was developed using Diamond Crystal.
Best,
The Milk Street Team
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This was absolutely delicious! I had never used yogurt, sumac or mint in a pasta sauce before, so I wasn't sure what to expect, but it's great the way it all comes together. I was a bit concerned about the amount of salt called for and by the second step I was gun-shy about adding the whole amount, so I cut it back. I will definitely make this again.