Description
This Greek Yogurt Pasta Sauce is a creamy, tangy, and healthier alternative to traditional cream-based pasta sauces. Made with whole milk Greek yogurt, parmesan cheese, and garlic, it's simple to prepare and pairs beautifully with fettuccine or your favorite pasta. The sauce is thickened with reserved pasta water to achieve the perfect consistency, making it both flavorful and light.
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
- ⅔ cup shredded parmesan cheese, plus more as garnish
- 1 teaspoon kosher salt, plus more for pasta cooking water
- ¼ teaspoon ground black pepper
- ½ cup parsley, roughly chopped
- 1/8 teaspoon red pepper flakes, optional
Instructions
- Cook the pasta: Bring a large pot of generously salted water to a boil. Add the fettuccine and cook according to the package directions until al dente, about 14 minutes.
- Reserve pasta water and drain: Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
- Melt the butter and cook garlic: Place the empty pot back on the stove over medium heat. Add the unsalted butter and melt it. Whisk in the minced garlic and cook for 1 minute until translucent, lowering the heat if necessary to prevent browning.
- Add yogurt and parmesan: Lower the heat to low and whisk in the whole milk Greek yogurt and shredded parmesan cheese. Stir constantly for 1 to 2 minutes until the yogurt is warmed through and the cheese melts.
- Adjust sauce consistency: Gradually add reserved pasta water 1 tablespoon at a time to thin and smooth out the sauce to your desired consistency.
- Season the sauce: Add kosher salt and ground black pepper to taste. Adjust seasoning if needed.
- Toss pasta in sauce: Add the drained pasta to the sauce and gently toss to coat all the noodles evenly.
- Serve: Transfer pasta to a serving bowl. Garnish with chopped parsley, additional parmesan cheese, and red pepper flakes if using. Serve immediately.
Notes
- This recipe yields about 2 cups of pasta sauce, serving 4 adults when combined with pasta.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, gently warm the sauce and pasta in a skillet over low heat, stirring frequently. Add a splash of water or vegetable broth to restore sauce consistency, which thickens after refrigeration.
- Use full-fat whole milk Greek yogurt to prevent curdling and ensure a creamy texture; do not substitute with regular yogurt.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 40 mg
