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
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 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
