Description
A creamy and tangy Greek Yogurt Pasta Sauce made with simple ingredients like butter, garlic, Greek yogurt, and parmesan cheese. This sauce provides a healthier alternative to traditional cream-based pasta sauces, delivering richness with fewer calories and a deliciously smooth texture. Perfect for fettuccine or any pasta of your choice, it’s quick to make and elevates a simple pasta dish into a comforting meal.
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 the pasta cooking water
- 1/4 teaspoon ground black pepper
- 1/2 cup parsley, roughly chopped
- 1/8 teaspoon red pepper flakes, optional
Instructions
- Cook the pasta: Bring a large pot of generously salted water to a boil and cook the pasta according to package directions until al dente, about 14 minutes.
- Reserve pasta water and drain: Reserve 1 cup of pasta cooking 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 the butter and melt it, then whisk in the minced garlic and cook for 1 minute until translucent without browning.
- Add yogurt and cheese: Reduce heat to low and add the Greek yogurt and shredded parmesan cheese. Stir constantly for 1 to 2 minutes until the yogurt is warmed through and the cheese melts.
- Adjust sauce consistency: Add the reserved pasta water one tablespoon at a time to thin and smooth the sauce to your desired consistency.
- Season the sauce: Add salt and black pepper, taste, and adjust seasoning accordingly.
- Toss pasta with sauce: Add the drained pasta to the pot and gently toss to evenly coat with the sauce.
- Serve: Transfer the pasta to a serving bowl. Garnish with chopped parsley, extra parmesan cheese, and optional red pepper flakes. Serve immediately.
Notes
- This recipe yields 4 servings, making about 2 cups of pasta sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm gently on the stovetop over low heat, stirring frequently. Add a splash of water or vegetable broth if the sauce thickens too much.
- Use full-fat whole milk Greek yogurt to prevent curdling and achieve the creamiest texture; regular yogurt is not recommended.
- Adjust salt and pepper according to taste since the cooking water and cheese contribute saltiness.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600 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
