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

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.

The image shows a black bowl filled with creamy fettuccine pasta mixed with white sauce, giving the noodles a smooth, shiny texture. There are small green parsley leaves sprinkled on top, adding a fresh bit of color. The edges of the bowl have some creamy sauce marks, suggesting the pasta has been freshly stirred. A wooden spoon is placed inside the bowl on the right side, partially covered with sauce. The bowl is set 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 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.

Flat lay of a small nest of fresh uncooked fettuccine pasta, two tablespoons of gleaming unsalted butter on a white ceramic plate, three whole peeled garlic cloves, a small white bowl filled with creamy plain whole milk Greek yogurt, another small white bowl heaped with shredded pale parmesan cheese, a small white bowl containing coarse kosher salt crystals, a tiny white bowl holding ground black pepper, a bunch of vibrant green roughly chopped parsley leaves, and a pinch of bright red pepper flakes in a white ceramic bowl, all arranged with perfect symmetry, 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 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.

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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 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

A bowl filled with creamy white fettuccine pasta covered with a light sauce, sprinkled with chopped green herbs and small red chili flakes on top. The pasta strands are tangled and soft, resting in a white ceramic bowl with a brown rim. Two vintage silver forks lie crossed inside the bowl on the left side of the pasta. The bowl is set on a white marbled surface, and a small part of a bowl with more green herbs is visible in the upper left corner. Photo taken with an iphone --ar 2:3 --v 7

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

Greek Yogurt Pasta Sauce - Serving Suggestion

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:

Can I use low-fat Greek yogurt in this pasta sauce?

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.

How do I prevent the yogurt sauce from curdling?

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.

Can I make this sauce ahead of time?

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.

What pasta types work best with this sauce?

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!