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 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 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.

A black pot filled with creamy white fettuccine pasta mixed in a thick white sauce, sprinkled with small green parsley leaves scattered evenly on top and throughout the pasta. A wooden spoon with traces of the sauce rests inside the pot on the right side, partially covered by pasta. The pot is placed 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

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.

Flat lay of fresh uncooked fettuccine pasta nest, a small pat of unsalted butter on a simple white ceramic plate, three whole uncracked garlic cloves, a small white ceramic bowl of creamy whole milk Greek yogurt, a small white ceramic bowl filled with shredded parmesan cheese, a small white ceramic bowl of coarse kosher salt, a small white ceramic bowl of ground black pepper, a small white ceramic bowl of red pepper flakes, and a bunch of roughly chopped vibrant green parsley arranged harmoniously, 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: 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!

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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

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

A bowl of creamy white fettuccine pasta layered with smooth, white sauce coating each noodle, sprinkled with small red chili flakes and chopped green herbs on top, giving spots of red and green on the light pasta. The pasta is in a white bowl with a brown rim and a silver fork and spoon resting inside the bowl on the left side of the pasta. The background is a white marbled texture with a small bowl of green herbs peeking from the top left corner. photo taken with an iphone --ar 2:3 --v 7

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

Greek Yogurt Pasta Sauce - Serving Suggestion

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:

Can I use non-fat Greek yogurt for this sauce?

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.

How do I prevent the yogurt sauce from curdling?

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.

Can I make this sauce ahead of time?

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.

What pasta types work best with this Greek Yogurt Pasta Sauce Recipe?

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.