There's something incredibly satisfying about a creamy pasta sauce that's both rich and fresh. This Greek Yogurt Pasta Sauce Recipe hits that balance just right, blending tangy yogurt with savory parmesan for a sauce that feels indulgent yet lighter than traditional cream-based versions.
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Why You'll Love This Recipe
I fell in love with this Greek Yogurt Pasta Sauce Recipe the first time I swapped out heavy cream for yogurt—it just feels fresher and so much easier on the stomach. Plus, it’s incredibly simple to whip up on a weeknight!
- Healthy Creaminess: Using Greek yogurt delivers that luscious texture without all the guilt of heavy cream.
- Quick & Easy: This sauce comes together in under 20 minutes, perfect for busy evenings.
- Flavor-Packed: Garlic, parmesan, and a sprinkle of parsley add layers of deliciousness that you and your family will crave.
- Flexible & Versatile: Works great with any pasta shape and allows for fun personal twists based on what’s in your fridge.
Ingredients & Why They Work
The magic of this Greek Yogurt Pasta Sauce Recipe lies in the harmony between creamy and tangy, salty and fresh. Each ingredient plays its part, so here’s a quick look at why I picked these and how they contribute to the final dish.

- Fettuccine pasta: I love fettuccine here because its wide ribbons hold onto the sauce beautifully, but feel free to use spaghetti or any pasta you prefer.
- Unsalted butter: Adds richness and helps meld the garlic flavor into the sauce smoothly.
- Garlic: Freshly minced garlic gives that aromatic base; cook it gently to avoid bitterness.
- Greek yogurt (whole milk, plain): This is the star—its thickness and tang add a lovely creaminess without excess fat. Make sure it's at room temperature to prevent curdling when heated.
- Parmesan cheese: The salty depth from parmesan rounds out the tang of the yogurt and enhances umami.
- Kosher salt: Essential for seasoning both the pasta water and sauce so every bite sings.
- Black pepper: Adds a touch of warmth and complexity.
- Parsley: A fresh, herbaceous pop that brightens the whole dish.
- Red pepper flakes (optional): If you like a subtle kick, these are fantastic stirred in or sprinkled on top.
Make It Your Way
I love tweaking this recipe depending on what mood I'm in or what’s in my pantry. It’s so forgiving that you can put your own spin on it and still end up with a fantastic meal.
- Variation: Sometimes I swap parsley for fresh basil or mix both for a different herbal note that brightens the tang of the yogurt beautifully.
- Protein add-in: Throw in grilled chicken or sautéed mushrooms to make it heartier without overpowering the sauce.
- Spice level: If you like heat, I recommend stirring in an extra pinch of red pepper flakes or even a dash of smoked paprika.
Step-by-Step: How I Make Greek Yogurt Pasta Sauce Recipe

Step 1: Cook pasta just right
Start by bringing a big pot of salted water to a boil. The salt seasons the pasta from within, so don't skip it—it really makes a difference. Cook your fettuccine until al dente, about 12-14 minutes depending on the package. Before draining, scoop out a full cup of that starchy pasta water and keep it handy; it’s the secret weapon to a silky sauce.
Step 2: Build flavor in the pot
Use the same pot where you boiled the pasta—less cleanup, and it warms your sauce perfectly. Melt the butter over medium heat, then add minced garlic. Cook it gently for about a minute until it turns translucent and aromatic but not brown—burnt garlic will turn your sauce bitter, so keep an eye on it!
Step 3: Add Greek yogurt and parmesan
Lower the heat before you add room-temp Greek yogurt and shredded parmesan cheese to avoid curdling. Stir constantly for a couple minutes until cheese melts and yogurt warms through evenly. This gentle heat is key: it keeps your sauce creamy and smooth.
Step 4: Adjust sauce consistency
Gradually whisk in reserved pasta water, one tablespoon at a time, until your sauce reaches that perfect, silky texture that beautifully coats every strand of pasta. Season with kosher salt and freshly ground black pepper, then taste and adjust seasoning as needed.
Step 5: Toss and serve
Add the drained pasta back into the pot and toss gently so every noodle gets lovingly coated. Transfer to a serving bowl and finish with fresh parsley, extra parmesan, and red pepper flakes if you like a hint of spice. Serve immediately—and get ready to savor each creamy bite!
Top Tip
From my kitchen to yours, here are the tips that helped me perfect this Greek Yogurt Pasta Sauce Recipe and make every meal a hit:
- Room temperature yogurt: Taking the yogurt out ahead of time prevents it from curdling when heated and helps it blend effortlessly with the cheese.
- Reserve pasta water: That starchy water isn't just for thinning sauce; it helps the sauce cling better to your noodles.
- Low heat for sauce: Keep the heat gentle when mixing the yogurt and cheese, or the sauce can split.
- Season gradually: Salt and pepper can always be added later, so start with less to avoid over-seasoning.
How to Serve Greek Yogurt Pasta Sauce Recipe

Garnishes
I love dusting extra parmesan on top and a handful of freshly chopped parsley—it adds that pop of color and fresh flavor that makes the dish feel extra special. Red pepper flakes are a go-to if I want to brighten things up with a bit of heat. Sometimes, a sprinkle of toasted pine nuts adds a surprising crunch and depth.
Side Dishes
This sauce pairs beautifully with a crisp green salad dressed in lemon vinaigrette, or a side of roasted vegetables like asparagus or cherry tomatoes. For a cozy meal, garlic bread slathered with butter and herbs is irresistible alongside.
Creative Ways to Present
For a dinner party, I like to twirl individual portions of pasta into neat nests on the plate and garnish each with a sprig of parsley and a lemon zest twist. It elevates the simple pasta and feels effortlessly elegant. You can even layer it in a wide, shallow dish with extra cheese at the center for a sharing-friendly feast.
Make Ahead and Storage
Storing Leftovers
Store leftover pasta mixed with sauce in an airtight container in the fridge for up to 3 days. The sauce thickens as it chills but don’t worry — it still tastes great once reheated!
Freezing
I don’t usually freeze this Greek Yogurt Pasta Sauce Recipe because yogurt-based sauces can separate, but if you want to, freeze the sauce and pasta separately in airtight containers for up to 2 months.
Reheating
Reheat leftovers gently on the stove over low heat, stirring frequently. Add a splash of water or vegetable broth to loosen the sauce and bring back that silky texture. This method keeps the sauce creamy and prevents it from curdling.
Frequently Asked Questions:
I recommend using full-fat Greek yogurt for this recipe because it helps maintain a creamy texture and prevents the sauce from curdling when heated. Low-fat yogurts have higher water content and can separate more easily.
Make sure the Greek yogurt is at room temperature before adding it to the pan, and keep the heat low when warming the sauce. Stir constantly and avoid boiling the yogurt to keep the sauce smooth and creamy.
Yes! You can make the sauce ahead and store it in the fridge for up to 3 days. When reheating, warm it gently over low heat and add a splash of pasta water or broth to restore its creamy consistency.
Fettuccine is my favorite because its wide shape holds the sauce nicely, but this Greek Yogurt Pasta Sauce Recipe works great with spaghetti, penne, or even bowties. Choose your favorite pasta shape to suit your mood or occasion.
Final Thoughts
This Greek Yogurt Pasta Sauce Recipe has become a staple in my kitchen for its simplicity and fresh, comforting flavor. I love recommending it to friends who want something quick, satisfying, and a little different from the usual cream sauces. Try making it your own—you won’t regret it!
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Greek Yogurt Pasta Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
- Diet: Vegetarian
Description
This Greek Yogurt Pasta Sauce recipe offers a creamy, tangy, and healthier alternative to traditional creamy pasta sauces. Made with whole milk Greek yogurt, parmesan cheese, garlic, and butter, it creates a smooth, flavorful sauce that's quick to prepare and perfect for coating your favorite pasta, like fettuccine or spaghetti.
Ingredients
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
- ⅔ cup shredded parmesan cheese, plus more as garnish
- 1 teaspoon kosher salt, plus more for the pasta cooking water
- ¼ teaspoon ground black pepper
- ½ cup parsley, roughly chopped
- ⅛ 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 the package directions to al dente, about 14 minutes.
- Reserve Pasta Water: Reserve 1 cup of pasta water, then drain the pasta and set aside.
- Melt Butter: Place the now empty pot back on the stove over medium heat and add the butter. Melt the butter completely.
- Sauté Garlic: Whisk in the minced garlic and cook for 1 minute until translucent, lowering heat as needed to avoid browning.
- Add Yogurt and Cheese: Reduce heat to low, then add Greek yogurt and parmesan cheese. Stir constantly and cook for 1-2 minutes until the yogurt is warmed through and cheese is melted.
- Adjust Sauce Consistency: Add reserved pasta water 1 tablespoon at a time to thin and smooth out the sauce to desired consistency.
- Season Sauce: Add salt and black pepper to taste. Adjust seasoning as needed.
- Toss Pasta in Sauce: Add the drained pasta to the pot and gently toss to coat all the pasta with the sauce evenly.
- Serve: Transfer to a serving bowl and garnish with chopped parsley, extra parmesan cheese, and optional red pepper flakes. Serve immediately.
Notes
- This recipe makes about 2 cups of pasta sauce and serves 4 adults when combined with pasta.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over low heat, stirring frequently; add a splash of water or vegetable broth if the sauce thickens too much.
- Use full-fat, whole-milk Greek yogurt to prevent curdling and ensure a rich sauce texture; regular yogurt is not recommended.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 45 mg




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