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
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 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. 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
