Name: Greek Yogurt Pasta Sauce Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Greek
Ingredients: 8 ounces fettuccine pasta or other pasta such as spaghetti; 2 tablespoons unsalted butter; 3 cloves garlic, peeled and minced; 1 cup plain whole milk Greek yogurt, at room temperature; 2/3 cup shredded parmesan cheese, plus more as garnish; 1 teaspoon kosher salt, plus more for the pasta cooking water; 1/4 teaspoon ground black pepper; 1/2 cup parsley, roughly chopped; 1/8 teaspoon red pepper flakes, optional

One of the best things about pasta dishes is the sauce, and this Greek Yogurt Pasta Sauce Recipe really shines with its creamy tang and quick prep time. It’s a fresh twist that feels both indulgent and light, perfect for weeknights or when you want something comforting without the heavy cream or mayo.

A black pot filled with creamy white fettuccine pasta mixed in a thick white sauce, sprinkled with small green parsley leaves scattered evenly on top and throughout the pasta. A wooden spoon with traces of the sauce rests inside the pot on the right side, partially covered by pasta. The pot is placed on a white marbled surface photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Greek Yogurt Pasta Sauce Recipe
Top Tip
How to Serve Greek Yogurt Pasta Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Greek Yogurt Pasta Sauce Recipe

Why You'll Love This Recipe

I’ve made this Greek Yogurt Pasta Sauce Recipe countless times and what keeps me coming back is the balance of flavors and how creamy it gets without feeling heavy. It’s surprisingly simple but packs a punch, making your pasta taste like a cozy, gourmet treat.

Rich Creaminess: The yogurt adds a velvety texture that’s lighter than traditional cream sauces, making it perfect for anyone who wants comfort food without the heaviness.
Easy and Quick: You don’t need a dozen ingredients or hours in the kitchen — it comes together in about 20 minutes, which is lifesaving on busy nights.
Fresh Flavor Boost: Garlic and parmesan elevate the sauce, while parsley brings that fresh pop that makes it feel homemade and vibrant.
Customizable: Whether you want a little heat with red pepper flakes or extra cheese on top, this sauce adapts perfectly to your taste.

Ingredients & Why They Work

Every ingredient in this Greek Yogurt Pasta Sauce Recipe plays an important role in creating the perfect creamy, flavorful coating for your pasta. Knowing what they do helps you appreciate the simplicity and also build confidence if you want to tweak it.

Flat lay of fresh uncooked fettuccine pasta nest, a small pat of unsalted butter on a simple white ceramic plate, three whole uncracked garlic cloves, a small white ceramic bowl of creamy whole milk Greek yogurt, a small white ceramic bowl filled with shredded parmesan cheese, a small white ceramic bowl of coarse kosher salt, a small white ceramic bowl of ground black pepper, a small white ceramic bowl of red pepper flakes, and a bunch of roughly chopped vibrant green parsley arranged harmoniously, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Fettuccine pasta: I love fettuccine because the wide noodles hold onto the sauce really well, but feel free to swap in spaghetti or linguine based on what you have.
Unsalted butter: Butter is the flavor base here, creating a silky richness that pairs perfectly with garlic and cheese.
Garlic: Minced fresh garlic brightens the sauce, offering that familiar aromatic punch that wakes up the whole dish.
Plain whole milk Greek yogurt: This is the star! The full-fat version gives creaminess and the tang you expect, plus it’s thick enough to form a luscious sauce without thinning out.
Shredded parmesan cheese: Parmesan adds that salty, nutty depth; it melts beautifully and delivers umami that rounds out the sauce.
Kosher salt & black pepper: Essential for seasoning and balancing flavors without overpowering the delicate yogurt base.
Parsley: Fresh parsley isn’t just a garnish—it adds a herbaceous freshness that cuts through the richness.
Red pepper flakes (optional): If you want a little kick or warmth, these are my go-to for adding subtle heat without stealing the spotlight.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I really enjoy tailoring this Greek Yogurt Pasta Sauce Recipe depending on the mood or pantry staples. It’s so forgiving that you can experiment with flavors and textures without stress.

Variation: Once, I swapped parsley for fresh basil and tossed in sun-dried tomatoes – it gave a completely different but delicious vibe, like a Mediterranean summer on a plate.
Health Boost: You can sneak in some finely chopped spinach or kale stirred into the sauce for a green upgrade that blends in seamlessly.
Spice Level: Adjust the red pepper flakes or add a dash of smoked paprika for a little smoky warmth that changes the whole flavor profile.

Step-by-Step: How I Make Greek Yogurt Pasta Sauce Recipe

A bowl of creamy white fettuccine pasta layered with smooth, white sauce coating each noodle, sprinkled with small red chili flakes and chopped green herbs on top, giving spots of red and green on the light pasta. The pasta is in a white bowl with a brown rim and a silver fork and spoon resting inside the bowl on the left side of the pasta. The background is a white marbled texture with a small bowl of green herbs peeking from the top left corner. photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook your pasta just right

Bring a large pot of well-salted water to a rolling boil and cook your fettuccine or preferred pasta until just al dente, usually 12 to 14 minutes. Don’t forget to reserve a cup of that starchy pasta water — it’s gold for perfecting your sauce consistency.

Step 2: Build flavor with butter and garlic

Using the same pot, melt 2 tablespoons of unsalted butter over medium heat. Toss in the minced garlic and cook just until fragrant and translucent — about 1 minute — but watch closely so it doesn’t brown or turn bitter.

Step 3: Mix in your yogurt and cheese

Turn the heat to low and whisk in the Greek yogurt and parmesan cheese. Keep stirring gently so the cheese melts and the yogurt warms through without curdling — it usually takes a minute or two. Slowly add a little reserved pasta water, tablespoon by tablespoon, until the sauce reaches a smooth, creamy texture.

Step 4: Time to season and combine

Season with kosher salt and freshly cracked black pepper, tasting as you go to get it just right. Add the cooked pasta straight into the pot and toss carefully to coat every strand in that luscious sauce.

Step 5: Garnish and serve

Transfer to a serving bowl and sprinkle with chopped parsley, an extra dusting of parmesan, and if you like, a pinch of red pepper flakes for that little zing. Serve immediately and enjoy!

Top Tip

From my experience, the trickiest part about this Greek Yogurt Pasta Sauce Recipe is preventing the yogurt from curdling, but a few little techniques make all the difference.

Low and Slow Heat: Keep the stove on low once you add the yogurt—high heat will cause separation and ruin that creamy texture.
Use Full-Fat Yogurt: The fat content helps stabilize the sauce, so avoid regular or low-fat yogurt to keep your sauce silky smooth.
Pasta Water Magic: That starchy reserved water is your best friend to loosen the sauce gradually and help it cling to your noodles perfectly.
Don’t Rush the Cheese: Add parmesan slowly and keep whisking to encourage it melting evenly instead of clumping.

How to Serve Greek Yogurt Pasta Sauce Recipe

Greek Yogurt Pasta Sauce - Serving Suggestion

Garnishes

I always go for a fresh handful of chopped parsley—it adds just the right herbal brightness to balance the richness. Plus, a generous sprinkle of extra parmesan right before serving amps up the cheesy goodness. Sometimes, a dash of red pepper flakes gives a lovely subtle heat that wakes up the dish.

Side Dishes

I love pairing this sauce with a crisp green salad, maybe kale or arugula, tossed with lemon vinaigrette for contrast. Garlic bread or toasted baguette slices are fantastic too—perfect for spooning up any leftover sauce. Grilled vegetables like zucchini or asparagus round out the meal beautifully.

Creative Ways to Present

For special dinners, plating the pasta nests individually and garnishing with edible flowers or microgreens adds a touch of elegance. Another fun idea is to serve it in shallow bowls topped with a swirl of extra virgin olive oil and cracked black pepper, making it look so inviting.

Make Ahead and Storage

Storing Leftovers

I store leftover sauce separately in an airtight container in the fridge for up to 3 days. Keeping it cool and sealed preserves flavor and texture without the pasta becoming mushy or soggy.

Freezing

I’ve tried freezing the sauce before, but I don’t recommend it because the yogurt texture changes and can get grainy when thawed. It’s best to enjoy it fresh or refrigerated.

Reheating

When reheating, I gently warm the sauce over low heat on the stovetop, stirring often. If it gets too thick or looks like it’s breaking up, a splash of pasta water or broth brings it back to a creamy smoothness in no time.

Frequently Asked Questions:

Can I use non-fat or low-fat Greek yogurt instead?

For this Greek Yogurt Pasta Sauce Recipe, it’s best to stick with full-fat whole milk Greek yogurt because it won’t curdle as easily and will provide that rich, creamy texture. Low-fat or non-fat yogurts tend to separate when heated, resulting in a less smooth sauce.

How do I prevent the sauce from curdling?

Cook the sauce over low heat, add the yogurt gradually, and always stir continuously. Using full-fat Greek yogurt also helps prevent curdling. Avoid boiling once the yogurt is in the pot. If the sauce looks too thick, adding reserved pasta water little by little will smooth it out.

Can I make this sauce in advance?

Yes, you can make the sauce ahead and store it separately in the fridge for up to 3 days. However, it’s best to toss with pasta just before serving for the best texture and flavor. Reheat gently on low heat and stir well before combining.

What pasta types work best with this sauce?

Fettuccine is classic and holds the sauce well, but you can also use spaghetti, linguine, or even penne. The key is picking pasta shapes that can trap the creamy sauce so you get flavor in every bite.

Final Thoughts

This Greek Yogurt Pasta Sauce Recipe is one of those lucky finds that feels both simple and a little special. It brings a creamy, tangy freshness to your pasta that I never get tired of, and it’s a fantastic way to lighten up a classic comfort food. Give it a try — I promise it’ll become a new favorite in your rotation, perfect for quick dinners that still impress.