Description
This creamy Greek Yogurt Pasta Sauce is a healthy and delicious alternative to traditional creamy sauces. Made with whole milk Greek yogurt, parmesan cheese, garlic, and butter, it creates a smooth, tangy sauce that perfectly coats fettuccine or your favorite pasta. Ready in just 20 minutes, this easy stovetop recipe is perfect for a quick weeknight dinner.
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 cooking 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 and cook the fettuccine pasta according to the package directions until al dente, approximately 14 minutes. Reserve 1 cup of the pasta cooking water, then drain the pasta and set it aside.
- Melt Butter and Cook Garlic: Place the empty pot back on the stove over medium heat, add the unsalted butter, and melt it. Whisk in the minced garlic and cook for 1 minute until translucent, lowering the heat if needed to avoid browning.
- Make Sauce: Reduce heat to low and add the whole milk Greek yogurt and shredded parmesan cheese to the pot. Cook, stirring constantly for 1 to 2 minutes until the yogurt is warmed through and the cheese has melted. Gradually add reserved pasta water, one tablespoon at a time, to thin and smooth the sauce as desired.
- Season Sauce: Season the sauce with kosher salt and ground black pepper, tasting and adjusting the seasoning as needed.
- Toss Pasta in Sauce: Add the drained pasta to the pot and gently toss to evenly coat all strands with the sauce.
- Serve: Transfer the coated pasta to a serving bowl. Garnish with roughly chopped parsley, additional parmesan cheese, and red pepper flakes if using. Serve immediately.
Notes
- This recipe yields about 2 cups of pasta sauce, enough to serve 4 adults.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm gently in a skillet over low heat, stirring frequently. Add a splash of water or vegetable broth to restore sauce consistency if it thickens.
- Use full-fat, whole milk Greek yogurt to prevent curdling and ensure a creamy texture. Avoid substituting with regular yogurt.
Nutrition
- Serving Size: 1 cup pasta with sauce
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 40 mg
