There’s something so comforting about a creamy pasta sauce that just comes together effortlessly. This Greek Yogurt Pasta Sauce Recipe is a game-changer — creamy, tangy, and a little lighter than traditional cream sauces, but still totally satisfying. Trust me, once you try it, you’ll want to make it again and again.
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Why You'll Love This Recipe
This sauce quickly became one of my favorites to whip up on busy weeknights. What I love most is that it’s simple, uses ingredients you already have, and feels a little special without fussing over heavy creams or complicated steps.
- Light but creamy: Greek yogurt gives you that rich, velvety texture without the heaviness of cream.
- Speedy prep: You can have this sauce ready in under 20 minutes — perfect for when you want comfort food fast.
- Flavorful and fresh: Garlic, parmesan, and parsley bring bright, punchy notes that keep it interesting.
- Customizable: It’s easy to tweak with herbs or spice for your flavor mood.
Ingredients & Why They Work
Every ingredient here plays a part in delivering that perfect creamy, tangy sauce. When you pick quality Greek yogurt and fresh garlic, the flavors really sing together. Oh, and don’t skimp on the parmesan — it’s the magic that brings everything home.
- Fettuccine Pasta: A classic choice that holds onto sauce beautifully, but feel free to swap with spaghetti or your fave shape.
- Unsalted Butter: Adds richness and helps mellow the garlic flavor as it cooks.
- Garlic: Freshly minced garlic infuses the butter with aroma and depth—cook it slowly to avoid burning.
- Whole Milk Greek Yogurt: Thick and creamy, it’s key to a luscious sauce that won’t split if you keep the heat low.
- Parmesan Cheese: Sharp and salty, this melts right into the sauce adding umami and body.
- Kosher Salt: Enhances all the flavors—you’ll adjust as you go, especially because pasta water is salted too.
- Ground Black Pepper: Gives a subtle kick without overpowering the other ingredients.
- Parsley: Fresh parsley adds color and a bright, herbaceous finish.
- Red Pepper Flakes (optional): For those times you want a little heat — no pressure if you’re not into spice!
Make It Your Way
One of the best things about this Greek Yogurt Pasta Sauce Recipe is how easy it is to personalize. I often toss in extra herbs like basil or thyme, or switch up the spice level depending on the mood. You really can’t go wrong.
- Variation: Once, I added sun-dried tomatoes and a squeeze of lemon juice for a tangy twist — it was delicious and brightened up the sauce beautifully.
- Dairy-Free Option: While this recipe relies on Greek yogurt for texture, you could experiment with coconut-based yogurt, though the flavor will shift significantly.
- Spicy Kick: If you like heat, start with a pinch of red pepper flakes and increase gradually — it balances wonderfully with the creamy sauce.
- Veggie Boost: Stir in cooked spinach or steamed broccoli for a quick veggie upgrade.
Step-by-Step: How I Make Greek Yogurt Pasta Sauce Recipe
Step 1: Get the pasta perfect and reserve that magic water
Bring a large pot of salted water to a rolling boil—don’t be shy with the salt, it seasons the pasta from the inside out. Cook your fettuccine until it’s just al dente, about 12-14 minutes. Before you drain, save a cup of that starchy pasta water; it’s the secret to making your sauce smooth and silky.
Step 2: Make the garlic butter base
Put your empty pasta pot back on medium heat and melt the butter. Toss in the minced garlic and let it cook gently until it’s fragrant and translucent, about a minute. Be careful not to brown or burn it — lower the heat if you need to.
Step 3: Stir in Greek yogurt and cheese carefully
Turn the heat down low, and whisk in the room-temperature Greek yogurt and parmesan. Keep stirring so the yogurt warms gently and the cheese melts without curdling. This is where patience pays off: low, steady heat is key.
Step 4: Adjust texture and seasoning
If your sauce feels too thick, add reserved pasta water a tablespoon at a time until you get a smooth, creamy consistency that clings to the noodles. Season with salt and pepper, tasting as you go to find your perfect balance.
Step 5: Combine pasta and sauce, then serve
Add the drained pasta back into the pot and gently toss it with the sauce to coat every strand. Transfer everything to a serving bowl and sprinkle with fresh parsley, a bit more parmesan, and a pinch of red pepper flakes if you like a little heat. Serve immediately and enjoy that creamy bliss!
Top Tip
I’ve made this Greek Yogurt Pasta Sauce Recipe so many times now, and a few tricks really make it foolproof. Here are some tips from my own kitchen that I hope help you nail it on the first try.
- Use room-temperature yogurt: Adding cold yogurt straight from the fridge can cause curdling; letting it warm up makes it blend smoothly.
- Cook garlic gently: It only takes a minute to become fragrant—too hot and it turns bitter, so keep that heat moderated.
- Pasta water magic: The starch in reserved pasta water helps thin and bind the sauce without watering it down.
- Low and slow for the sauce: Keep the skillet on low heat when warming yogurt and cheese to prevent separation.
How to Serve Greek Yogurt Pasta Sauce Recipe
Garnishes
I always top this pasta with lots of freshly chopped parsley — it adds a lovely fresh pop. A little extra grated parmesan at the table makes everyone happy, and if you’re feeling adventurous, red pepper flakes shake things up with a subtle heat.
Side Dishes
I love pairing this sauce with a crisp green salad or roasted vegetables like asparagus or Brussels sprouts. Garlic bread or a slice of crusty sourdough also rounds out the meal perfectly.
Creative Ways to Present
For a dinner party, I’ll serve this pasta in individual shallow bowls, topped with a sprig of fresh herbs and a drizzle of good olive oil. It feels fancy yet cozy. You can even stir in cooked shrimp or grilled chicken for an elegant touch.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge and they keep beautifully for up to three days. The sauce thickens as it chills, but don’t worry — you can always loosen it back up when reheating.
Freezing
I don’t usually freeze this Greek Yogurt Pasta Sauce Recipe because the texture can change slightly after freezing, but if you want to, freeze the sauce separately from the pasta — it thaws best gently warmed with some added liquid.
Reheating
When reheating leftovers, I warm the sauce gently over low heat in a skillet, stirring frequently. Adding a splash of water or broth helps get that luscious creamy consistency back, so it’s just as tasty as fresh.
Frequently Asked Questions:
Non-fat Greek yogurt tends to be less creamy and can curdle more easily when heated, so I recommend using whole milk Greek yogurt to get the smooth, rich texture this recipe is known for.
The key is to use full-fat Greek yogurt and to keep the heat low when warming it. Stir constantly and avoid boiling the sauce, which might cause curdling. Adding warm pasta water gradually also helps keep the sauce smooth.
You can make the sauce a few hours in advance and store it in the refrigerator. Before serving, gently reheat it over low heat, stirring in a bit of warm pasta water or broth to restore the creamy texture.
I love using fettuccine because it holds the sauce well, but spaghetti, penne, or even rigatoni work beautifully too. The sauce clings nicely to any pasta with some texture or ridges.
Final Thoughts
I truly adore this Greek Yogurt Pasta Sauce Recipe because it brings together comfort, ease, and a little extra something special in each bite. It’s one of those go-to dishes that feels both indulgent and wholesome, and I hope you get to experience making it your own. Give it a try—I’m confident it’ll become a favorite in your kitchen, just like it did in mine.
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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 alternative to traditional cream-based pasta sauces using whole milk Greek yogurt. Combined with garlic, parmesan cheese, and a touch of butter, this sauce is quick to prepare and makes a deliciously smooth pasta topping perfect for a wholesome dinner.
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 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. Add the pasta and cook according to package directions until al dente, about 14 minutes. Reserve 1 cup of the pasta water, then drain the pasta and set aside.
- Melt Butter and Sauté Garlic: Place the empty pot back on the stove over medium heat. Add butter and melt it. Whisk in the minced garlic and cook for 1 minute until translucent, lowering heat if necessary to prevent browning.
- Add Greek Yogurt and Parmesan: Reduce heat to low and stir in the Greek yogurt and parmesan cheese. Cook, stirring constantly, for 1 to 2 minutes until the yogurt is warmed through and the cheese has melted. Thin the sauce by adding reserved pasta water one tablespoon at a time until smooth and desired consistency is reached.
- Season the Sauce: Add kosher salt and black pepper to taste. Adjust seasoning as needed.
- Toss Pasta with Sauce: Add the cooked pasta to the pot and gently toss to coat all pasta with the sauce.
- Serve: Transfer the pasta to a serving bowl. Garnish with chopped parsley, additional 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 any 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 to restore smoothness as the sauce may thicken when chilled.
- Use full-fat, whole milk Greek yogurt to avoid 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: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 40 mg
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