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Turkish Pasta With Bison Sauce

Turkish Pasta With Bison Sauce
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WebMD Recipe from

Sweet aromatic spices, cilantro, mint and lemon marry well with bison in this delicious pasta sauce.

Prep: 1 hour | Total Time: 1 hour
  • 2 tablespoons
    extra-virgin olive oil
  • 1 1/2 cups
    finely chopped onion
  • 1 cup
    finely chopped carrot
  • 1/2 cup
    finely chopped celery
  • 1 tablespoon
    minced garlic
  • 2 tablespoons
  • 1 teaspoon
    ground coriander
  • 1 teaspoon
    kosher salt
  • 1 teaspoon
    freshly ground pepper, plus more to taste
  • 1/2 teaspoon
    ground cumin
  • 1/4 teaspoon
    ground cinnamon
  • 1 pound
    ground bison
  • 1/2 cup
    pomegranate juice
  • 1 14-ounce can
    diced tomatoes
  • 1 cup
    chopped fresh cilantro, divided
  • 1 tablespoon
    chopped fresh mint
  • 1 tablespoon
    lemon juice, plus more to taste
  • 1 pound
    whole-wheat wide pasta, such as pappardelle or fettuccine
  • 1/2 cup
    nonfat plain yogurt, preferably Greek-style (see Note)
  1. Put a pot of water on to boil.
  2. Heat oil in a large, high-sided skillet or Dutch oven over medium heat. Add onion, carrot and celery; cook, covered, stirring occasionally, until softened, about 10 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in paprika, coriander, salt, pepper, cumin and cinnamon. Cook, stirring, until the vegetables are well coated and the spices are fragrant, about 45 seconds.
  3. Increase the heat to medium-high and add bison. Cook, stirring and breaking it up with a wooden spoon, until no longer pink, 4 to 6 minutes. Add pomegranate juice and scrape up any browned bits. Stir in tomatoes and juice, 3/4 cup cilantro, mint and lemon juice. Bring to a simmer. Reduce heat; cook, uncovered, maintaining a gentle simmer and stirring occasionally, for 15 minutes. Add a little water if the sauce gets too thick; if it’s too thin, increase the heat and boil for a few minutes. Season with more pepper and lemon juice, if desired.
  4. Meanwhile, cook pasta in boiling water until just tender, about 9 minutes or according to package directions. Drain and divide the pasta among 8 shallow bowls. Spoon the sauce over the noodles and garnish with a dollop of yogurt and a sprinkle of the remaining cilantro.



Note: Greek-style yogurt is made by removing the whey from cultured milk, which gives the yogurt an extra-thick and creamy texture. Look for it with other yogurt in large supermarkets.

Nutritional Information

Makes: 8 servings
  • Calories380
  • Fat10 g
    • Saturated fat3 g
  • Cholesterol30 mg
  • Carbohydrates54 g
    • Dietary fiber10 g
  • Protein23 g
  • Sodium280 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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