Pasta in garlicky yogurt, topped with spiced browned beef and a sizzling paprika-chili butter, inspired by Turkish manti. This plant based version swaps in coconut milk, coconut oil, soya chunks. Ready in about 35 minutes.
Prep 10 min Cook 25 min Serves 4 Easy
Ingredients
🧅Onion1, finely chopped
🧄Garlic2 cloves, grated
🍅Tomato Paste1 tbsp
🫙Coconut Milkthick coconut cream, same amount
🌶️Paprika1 tsp
🍗Soya Chunksrehydrated and minced, same weight
🌾Pasta Shells300 g
🫙Coconut Oil3 tbsp
Optional extras
🌶️Urfa Pepper Flakes1 tsp
🌿Dried Mint1 tsp
Instructions
1
For this plant based version, use soya chunks for ground beef, coconut milk for yogurt, coconut oil for butter wherever the steps mention them.
2
Brown the beef with onion, stir in tomato paste and season.
3
Cook the pasta until al dente.
4
Mix yogurt with garlic and a pinch of salt.
5
Melt butter with paprika, pepper flakes and mint until sizzling.
6
Spoon garlic yogurt over the pasta, top with beef and drizzle with the spiced butter.
Chef's tip
Keep the yogurt at room temperature so it doesn't chill the hot pasta.
