Greek Yogurt Pasta Sauce Recipe
This creamless Greek yogurt pasta sauce is silky-smooth and ready in just 20 minutes. It's a protein-packed alternative to Alfredo that uses a simple trick; slowly whisking in warm pasta water-to keep the yogurt from curdling at low heat. A budget-friendly, five-ingredient meal that feels fancy but is easy enough for a busy weeknight.
Servings: 4 servings
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
- ⅔ cup shredded parmesan cheese plus more as garnish
- 1 teaspoon kosher salt plus more for the pasta cooking water
- ¼ teaspoon ground black pepper
- ½ cup parsley roughly chopped
- 1/8 teaspoon red pepper flakes optional
Instructions
- Bring a large pot of generously salted water to a boil and cook the pasta according to the package directions to al dente, about 12-14 minutes.
- Reserve 1 cup pasta water then drain the pasta. We won't need all of it, but it is good to have enough. Set aside.
- Place the now-empty pot on the stove. Add the butter and melt over medium heat.
- Whisk in the garlic and cook for 1 minute or until translucent. Lower the heat, if needed, to avoid browning.
- While still on low heat, add in the Greek yogurt and parmesan cheese. Cook, stirring constantly, for a minute or two just until the yogurt is warmed through and the cheese is melted. Add the reserved pasta water as needed, 1 tablespoon at a time, to thin and smooth out the sauce.
- Season the sauce with salt and pepper. Taste and adjust seasoning.
- Add the drained pasta to the pot and gently toss to ensure all the pasta is coated with the sauce.
- Transfer to a serving bowl and top with parsley, parmesan cheese and red pepper flakes, if preferred. Serve!
Notes
- Yields: This recipe yields about 2 cups of pasta sauce, which, when mixed with cooked pasta, serves 4 adults. The nutritional values below are per serving.
- Use full-fat yogurt: This recipe requires thick, whole-milk Greek yogurt, so I do not recommend substituting it with regular yogurt. The proper fat-to-protein ratio and warming it over low heat prevent the sauce from curdling.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Gently warm it in a large skillet or pan on the stovetop over low heat, stirring frequently. The sauce will thicken as it sits in the fridge, so add a splash of water to restore it to a smooth consistency.
- Optional mix-ins: This sauce is a great base for added vegetables. To keep it quick, sauté a handful of baby spinach or sliced mushrooms in a bit of olive oil in the pot before starting Step 3, then set them aside. Once your pasta and sauce are combined, simply fold the veggies back in for an easy veggie-packed pasta dish.
Nutrition
Calories: 375kcal | Carbohydrates: 46g | Protein: 19g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 80mg | Sodium: 909mg | Potassium: 295mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1007IU | Vitamin C: 11mg | Calcium: 240mg | Iron: 2mg
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