Description
This creamy Greek Yogurt Pasta Sauce is a delicious, healthier alternative to traditional cream-based sauces. Made with whole-milk Greek yogurt, parmesan cheese, garlic, and butter, this sauce delivers rich flavor while keeping it light and satisfying. Perfectly coating fettuccine or your choice of pasta, it’s easy to prepare and ideal for a quick weeknight dinner.
Ingredients
Scale
Pasta
- 8 ounces fettuccine pasta or other pasta such as spaghetti
Sauce
- 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
Instructions
- Cook Pasta: Bring a large pot of generously salted water to a boil and cook the pasta according to package directions until al dente, about 14 minutes. Reserve 1 cup of pasta water before draining the pasta and set the pasta aside.
- Melt Butter and Cook Garlic: Place the empty pot back on the stove over medium heat. Add the butter and melt it. Whisk in the minced garlic and cook for 1 minute until translucent, lowering the heat as needed to prevent browning.
- Add Yogurt and Cheese: Reduce heat to low and stir in the Greek yogurt and shredded parmesan cheese. Cook for 1 to 2 minutes, stirring constantly, just until the yogurt warms through and the cheese melts. Add reserved pasta water gradually, about 1 tablespoon at a time, to thin and smooth the sauce to desired consistency.
- Season Sauce: Season the sauce with kosher salt and ground black pepper to taste. Adjust seasoning as needed.
- Toss Pasta in Sauce: Add the drained pasta to the sauce in the pot, gently tossing to coat each strand evenly with the sauce.
- Serve: Transfer the coated pasta to a serving bowl. Garnish with chopped parsley, extra parmesan cheese, and red pepper flakes if desired. Serve immediately.
Notes
- This recipe serves 4 adults and yields about 2 cups of sauce when mixed with pasta.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm gently in a skillet over low heat, stirring frequently. Add a splash of water or vegetable broth to restore sauce consistency if thickened.
- Use full-fat, whole-milk Greek yogurt to prevent curdling and maintain creamy texture. Avoid substituting with regular yogurt.
Nutrition
- Serving Size: 1 serving (about 1 cup pasta with sauce)
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 35 mg
