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; 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 water; ¼ teaspoon ground black pepper; ½ cup parsley, roughly chopped; 1/8 teaspoon red pepper flakes, optional

There’s something so delightfully creamy and fresh about this Greek Yogurt Pasta Sauce Recipe that makes it a total game changer for weeknight dinners. It’s rich without being heavy, tangy yet comforting, and honestly, it’s one of my go-to sauces when I want something easy but totally satisfying.

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

I’m genuinely excited to share this recipe because it hits that delicious middle ground between indulgent and healthy. I first stumbled across this idea when I wanted a creamy pasta without the heaviness of cream, and Greek yogurt turned out to be a perfect stand-in that still feels indulgent.

Rich Creaminess: The Greek yogurt creates a sauce that’s silky smooth without any heaviness.
Easy Ingredients: You probably already have everything in your fridge or pantry, making it perfect for quick dinners.
Versatile Flavor: It pairs beautifully with lots of pasta shapes and can be customized with your favorite herbs or spices.
Healthier Twist: Using Greek yogurt adds protein and tang, keeping things light and flavorful at the same time.

Ingredients & Why They Work

The magic of this Greek Yogurt Pasta Sauce Recipe comes down to the quality and balance of ingredients. Each one brings something special, creating a sauce that's creamy, flavorful, and just tangy enough without overpowering the pasta.

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: Holds the sauce beautifully thanks to its flat shape, but any pasta shape you love works great.
Unsalted butter: Adds richness and helps mellow the garlic’s sharpness without weighing the sauce down.
Garlic: Essential for that punch of flavor; make sure to mince it finely for even cooking and aroma.
Plain whole milk Greek yogurt: The star here—its thick texture and tangy taste create a luscious base that doesn’t curdle when warmed gently.
Parmesan cheese: Melts into the sauce giving it that savory, umami depth that makes pasta sauce addictive.
Kosher salt: Helps bring all the flavors together—season your pasta water generously for best results.
Ground black pepper: Adds just the right amount of warmth and spice.
Fresh parsley: Provides a fresh, herbaceous hit that brightens the whole dish.
Red pepper flakes (optional): For anyone who likes a little heat, this is your secret weapon.

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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

Personally, I love playing around with this Greek Yogurt Pasta Sauce Recipe because it’s such a great base. Sometimes I toss in sautéed mushrooms or spinach for extra veggies, or swap parsley for fresh basil depending on the season. Feel free to make it truly yours!

Veggie boost: I like adding roasted cherry tomatoes or wilted kale for color and nutrition; it takes the dish up a notch.
Spice it up: Red pepper flakes are my go-to when I want a little heat, but you can also try smoked paprika for a smoky flavor twist.
Protein add-ins: Grilled chicken or shrimp folded in make this a perfectly balanced meal.
Dairy-free version: If you're avoiding dairy, try swapping cheese for nutritional yeast and use a thick coconut yogurt though texture will vary.

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 Your Pasta Cooking

Start by bringing a large pot of heavily salted water to a boil—this step is key for pasta flavor. Cook your fettuccine (or favorite shape) until just al dente, about 12-14 minutes. I always keep an eye on timing so the pasta has a bit of bite to hold the sauce perfectly. Don’t forget to scoop out a cup of pasta water before draining—this starchy water is magic for smoothing out the sauce.

Step 2: Build Flavor with Garlic and Butter

Using the empty pasta pot, melt butter over medium heat. Toss in your minced garlic and let it cook just until fragrant and translucent, about a minute. Keep the heat moderate to avoid browning or burning the garlic, which can make it bitter. This step infuses the sauce base with mouthwatering aroma straight away.

Step 3: Add Greek Yogurt and Parmesan

Lower the heat to gentle and whisk in the Greek yogurt and shredded parmesan. Stir continuously because you want to warm the yogurt just enough for the parmesan to melt smoothly without curdling the yogurt. If it seems too thick, slowly add the reserved pasta water, just a tablespoon at a time, until you get that luxurious creamy consistency.

Step 4: Season, Toss, and Serve

Finish the sauce with a good pinch of kosher salt and freshly ground black pepper—taste as you go. Gently toss in the drained pasta, making sure every strand or bite gets coated in that lush sauce. Plate it up and sprinkle with bright parsley, extra parmesan, and if you like a little zing, a dash of red pepper flakes. Serve immediately to enjoy the sauce at its silky best.

Top Tip

I’ve made this Greek Yogurt Pasta Sauce Recipe countless times and one thing I’ve learned is that managing the heat when warming yogurt is crucial. That’s how you keep this sauce creamy without it splitting or curdling.

Gentle Heat: Always keep the stove at low to medium-low once you add the yogurt to prevent it from separating.
Pasta Water Magic: Don’t skip reserving and adding pasta water. It smooths out the sauce and helps it cling to the noodles beautifully.
Fresh Cheese: Use freshly shredded parmesan rather than pre-grated for a creamier melt and better flavor.
Season Gradually: Add salt and pepper a little at a time; it’s easy to overdo seasoning in a creamy sauce.

How to Serve Greek Yogurt Pasta Sauce Recipe

Greek Yogurt Pasta Sauce - Serving Suggestion

Garnishes

I always top this pasta with fresh chopped parsley because it adds such a lovely pop of green and freshness. Plus, a little extra parmesan cheese on top never hurts—makes it feel extra special. When I’m in the mood, I sprinkle a pinch of red pepper flakes to give it a subtle kick.

Side Dishes

Pairing this sauce with a crisp side salad or roasted seasonal vegetables makes for a perfect, well-rounded meal. I particularly love serving it alongside garlic-roasted broccoli or a simple arugula salad dressed with lemon vinaigrette—keeps things bright and light.

Creative Ways to Present

For a casual dinner party, I’ve served this dish in wide bowls with a dusting of crushed walnuts on top for texture and a drizzle of good olive oil. Another fun idea is stirring in some fresh lemon zest in the sauce for a summery twist—guests always ask for the recipe when I do that!

Make Ahead and Storage

Storing Leftovers

I store leftover Greek Yogurt Pasta Sauce Recipe in an airtight container in the fridge and it keeps perfectly for up to 3 days. Just be aware the sauce thickens as it cools, so it’s not quite the same texture straight out of the fridge.

Freezing

Freezing this sauce isn’t my favorite since yogurt's texture can change when thawed, becoming grainy. Personally, I recommend making fresh whenever possible, but if you freeze it, thaw slowly in the fridge and give it a vigorous stir before reheating.

Reheating

I reheat leftovers gently in a skillet over low heat, adding a splash of water or vegetable broth to bring back that creamy, silky texture. Stir frequently to keep it smooth and avoid overheating—which can cause separation.

Frequently Asked Questions:

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

For the best creamy texture in this Greek Yogurt Pasta Sauce Recipe, full-fat Greek yogurt is strongly recommended. Lower-fat versions tend to curdle or become grainy when heated. The fat content keeps the sauce smooth and satisfying.

What pasta types work best with this yogurt sauce?

Fettuccine is ideal because its wide, flat noodles hold onto the creamy sauce well. However, standard spaghetti, penne, or even fusilli work wonders too. Choose what you love or have on hand—the sauce is versatile!

Can I make this sauce ahead of time?

You can prepare the sauce a few hours ahead and store it in the fridge, but I recommend reheating slowly and adding a little pasta water or broth to restore creaminess. Avoid making it more than a day ahead as yogurt can lose its texture.

How do I prevent the Greek yogurt from curdling when cooking?

The key is to use low heat and stir constantly once the yogurt is added. Never boil the sauce; instead, warm it gently until just heated through, and add starchy pasta water to keep it smooth.

Final Thoughts

This Greek Yogurt Pasta Sauce Recipe has truly become one of my favorite quick dinners because it feels like you’re treating yourself without any guilt. It’s creamy, tangy, and comforting in the best way—and I promise, once you try it, you’ll find so many reasons to come back to it. Give it a whirl, and chat soon about what variations you loved!