Greek Yogurt Pasta Sauce
This Greek Yogurt Pasta Sauce recipe is a healthy, high-protein alternative to Alfredo sauce. Made with Greek yogurt, Parmesan cheese, and plenty of garlic, this easy pasta sauce pairs wonderfully with any noodle, vegetable, or protein.
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
- 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
- 1/8 teaspoon red pepper flakes optional
Instructions
- Bring a large pot of generously salted water to a boil and cook the pasta according to the package directions to al dente, about 12-14 minutes.
- Reserve 1 cup pasta water then drain the pasta. Set aside.
- Place the now empty pot on the stove. Add the butter and melt over medium heat.
- Whisk in the garlic and cook for 1 minute or until translucent. Lower the heat, if needed, to avoid browning.
- While still on low heat, add in the Greek yogurt and parmesan cheese. Cook, stirring constantly, for a minute or two just until the yogurt is warmed through and the cheese is melted. Add the reserved pasta water as needed, 1 tablespoon at a time, to thin and smooth out the sauce.
- Season the sauce with salt and pepper. Taste and adjust seasoning.
- Add the drained pasta to the pot and gently toss to ensure all the pasta is coated with the sauce.
- Transfer to a serving bowl and top with parsley, parmesan cheese and red pepper flakes, if preferred. Serve!
Notes
- Yields: This recipe makes about 2 cups of pasta sauce, and when mixed with cooked pasta, it serves 4 adults. The nutritional values below are per serving.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Gently warm it in a large skillet or pan on the stovetop over low heat, stirring frequently. The sauce will thicken as it sits in the fridge, so add a splash of water, or vegetable broth to restore it to a smooth consistency.
- Use full-fat yogurt: This recipe requires thick, whole-milk Greek yogurt, so we do not recommend substituting it with regular yogurt. The adequate fat-to-protein ratio and warming it up in low heat prevents the sauce from curdling.
Nutrition
Calories: 375kcalCarbohydrates: 46gProtein: 19gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 80mgSodium: 909mgPotassium: 295mgFiber: 2gSugar: 3gVitamin A: 1007IUVitamin C: 11mgCalcium: 240mgIron: 2mg
Tried this recipe?Let us know how it was!