Description
This Greek Yogurt Pasta Sauce recipe offers a creamy, tangy alternative to traditional Alfredo sauce, using whole milk Greek yogurt for a healthier twist. It combines garlic, Parmesan cheese, and fresh parsley to create a luscious sauce perfectly coating fettuccine or your choice of pasta. Ready in 20 minutes, it is a quick, flavorful dish ideal for a comforting meal.
Ingredients
Scale
Pasta
- 8 ounces fettuccine pasta
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 water
- ¼ teaspoon ground black pepper
- ½ 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. Cook the fettuccine according to package directions until al dente, about 14 minutes. Reserve 1 cup of pasta water, then drain the pasta and set aside.
- Prepare Sauce Base: Return the empty pot to the stove over medium heat. Add the unsalted butter and melt it completely. Add the minced garlic and cook for 1 minute until fragrant and translucent, adjusting heat to prevent browning.
- Add Yogurt and Cheese: Lower the heat to low and stir in the Greek yogurt and Parmesan cheese. Cook, stirring constantly for 1 to 2 minutes until the sauce is warmed through and cheese has melted. Add reserved pasta water gradually, one tablespoon at a time, to thin and smooth the sauce to desired consistency.
- Season Sauce: Season the sauce with kosher salt and ground black pepper. Taste and adjust seasoning as needed.
- Toss Pasta with Sauce: Add the drained pasta to the pot with the sauce. Gently toss to coat all pasta evenly with the creamy sauce.
- Serve: Transfer pasta to a serving bowl. Garnish with chopped parsley, extra Parmesan cheese, and optional red pepper flakes. Serve immediately for best flavor.
Notes
- This recipe yields about 4 servings when mixed with cooked pasta.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, gently warm the sauce with pasta in a skillet over low heat, stirring frequently. Add a splash of water or vegetable broth if sauce thickens too much.
- Use full-fat, whole-milk Greek yogurt to prevent curdling and maintain a creamy texture. Avoid substituting with regular yogurt.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 30 mg
