Mediterranean Creamy Taco Past
This recipe blends the warmth of spiced Mediterranean ground meat (or lentils) with creamy feta, yogurt, and herbs, tossed with pasta and vegetables. It’s a Mediterranean-taco mashup that’s satisfying, vibrant, and perfect for weeknights.
⏱️ Time Required
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
Pasta Base:
8 oz (about 2½ cups) short pasta (penne, fusilli, or shells work well)
Salt for pasta water
Mediterranean Taco Mixture:
1 tablespoon olive oil
1 small yellow onion, diced
2 garlic cloves, minced
1 lb ground turkey, chicken, or plant-based meat (or 1½ cups cooked lentils for vegetarian)
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon ground coriander
½ teaspoon chili flakes (optional)
Salt & pepper to taste
1 tablespoon tomato paste
½ cup chopped cherry tomatoes or sun-dried tomatoes
¼ cup chopped olives (Kalamata or green) – optional
1 cup baby spinach or arugula (optional)
Creamy Sauce:
½ cup plain Greek yogurt
⅓ cup crumbled feta cheese
¼ cup cream cheese or cashew cream
Zest of 1 lemon
Juice of ½ lemon
¼ cup pasta water (reserved)
Toppings (Optional but Recommended):
Extra feta or shredded cheese
Fresh parsley or mint
Chopped cucumber or avocado
A drizzle of olive oil or tahini
Instructions
1. Cook the Pasta
1. Boil pasta in salted water according to package directions until al dente.
2. Drain and reserve ¼ cup pasta water. Set aside.
2. Make the Taco Mixture
1. In a large skillet, heat olive oil over medium heat.
2. Add onion and sauté for 3–4 minutes until soft. Add garlic and cook 1 minute more.
3. Add ground meat (or lentils), breaking it up as it cooks.
4. Stir in paprika, cumin, oregano, coriander, chili flakes, salt, and pepper.
5. Add tomato paste and cook until deepened in color, about 2 minutes.
6. Stir in tomatoes, olives (if using), and greens. Cook until wilted. Remove from heat.
3. Make the Creamy Sauce
1. In a bowl, whisk together Greek yogurt, feta, cream cheese, lemon juice, and zest until smooth.
2. Stir in 2–4 tablespoons of hot pasta water to loosen the sauce into a pourable consistency.
4. Combine and Serve
1. Add drained pasta to the taco mixture in the skillet.
2. Pour over the creamy sauce. Toss until everything is well-coated.
3. Reheat gently if needed.
4. Serve hot, topped with your favorite garnishes.
Notes
Swap in chickpeas for the protein for a fiber-rich version.
You can make it dairy-free with coconut yogurt and dairy-free feta.
Tips
Add roasted red peppers or grilled zucchini for more veggies.
For extra richness, add a splash of milk or coconut cream to the sauce.
This reheats beautifully for meal prep — store in the fridge for up to 4 days.
❓ Questions & Answers
Q: Can I make this gluten-free?
A: Yes, just use gluten-free pasta and double-check your spice blends.
Q: What can I use instead of feta?
A: Goat cheese or a vegan feta alternative works great.
Q: Can I use a store-bought tzatziki or hummus instead of yogurt?
A: Yes, a few spoonfuls of tzatziki adds great flavor. Hummus can also make the sauce creamier and nuttier.
️ Nutrition information
Calories ~450 kcal
Protein ~28 g
Fat ~20 g
Carbs ~38 g
Fiber ~5 g
Sodium ~520 mg