Description
This Greek Yogurt Pasta Sauce is a creamy, tangy, and lighter alternative to traditional heavy cream sauces. Made with whole milk Greek yogurt, parmesan cheese, garlic, and butter, this sauce is quick to prepare on the stovetop and perfectly coats fettuccine or your favorite pasta. It’s flavorful, comforting, and comes together in just 20 minutes, making it ideal for a 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. Add the fettuccine pasta and cook according to package directions until al dente, about 14 minutes. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
- Prepare Sauce Base: Using the empty pasta pot on the stove, melt 2 tablespoons of unsalted butter over medium heat. Whisk in the minced garlic and cook for 1 minute, or until translucent, reducing heat if necessary to prevent browning.
- Add Yogurt and Cheese: Lower the heat to low. Stir in 1 cup of room temperature Greek yogurt and ⅔ cup shredded parmesan cheese. Cook, stirring constantly, for 1 to 2 minutes until the yogurt is warmed through and the cheese has melted.
- Adjust Sauce Consistency: Gradually add the reserved pasta water, one tablespoon at a time, to thin and smooth the sauce to your desired consistency while stirring constantly.
- Season Sauce: Season with 1 teaspoon kosher salt and ¼ teaspoon ground black pepper. Taste and adjust seasoning as needed.
- Toss Pasta: Add the drained pasta back into the pot with the sauce. Gently toss to coat the pasta evenly.
- Serve: Transfer the coated pasta to a serving bowl. Garnish with roughly chopped parsley, additional parmesan cheese, and optional red pepper flakes. Serve immediately.
Notes
- This recipe yields about 2 cups of pasta sauce and serves 4 adults.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, gently warm the sauce on low heat in a skillet, stirring frequently. Add a splash of water or vegetable broth to restore smooth consistency if needed.
- Use full-fat, whole milk Greek yogurt to prevent curdling and achieve the right creamy texture. Regular yogurt is not recommended.
