Name: Greek Yogurt Pasta Sauce Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Greek
Ingredients: 8 ounces fettuccine pasta or other pasta like spaghetti; 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 pasta cooking water; 1/4 teaspoon ground black pepper; 1/2 cup parsley, roughly chopped; 1/8 teaspoon red pepper flakes, optional

There's something incredibly satisfying about a creamy pasta sauce that feels light yet indulgent—that's exactly what this Greek Yogurt Pasta Sauce Recipe delivers. It’s a fresh twist on traditional creamy sauces, giving you rich flavor without the heaviness, plus it comes together faster than you’d expect. Trust me, once you’ve tried it, it’ll become a weeknight staple.

A black pot filled with creamy white fettuccine pasta mixed in a thick white sauce, sprinkled with small green parsley leaves scattered evenly on top and throughout the pasta. A wooden spoon with traces of the sauce rests inside the pot on the right side, partially covered by pasta. The pot is placed on a white marbled surface photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Greek Yogurt Pasta Sauce Recipe
Top Tip
How to Serve Greek Yogurt Pasta Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Greek Yogurt Pasta Sauce Recipe

Why You'll Love This Recipe

I honestly can’t get over how this Greek Yogurt Pasta Sauce Recipe combines creaminess with tang in such a harmonious way. It’s a total game-changer if you’ve been avoiding heavy cream sauces but still crave something luxurious on your pasta.

Light yet creamy: The Greek yogurt gives the sauce a velvety texture without feeling heavy or greasy.
Simple ingredients: You probably already have everything in your kitchen, making this perfect for busy nights.
Flavorful without fuss: Garlic, parmesan, and a touch of butter come together to make this sauce irresistibly tasty.
Easy to customize: Add your favorite herbs or spice it up with red pepper flakes—it's super flexible.

Ingredients & Why They Work

Here’s a quick rundown of the ingredients. Each one plays a critical role in developing the texture and flavor balance that makes this Greek Yogurt Pasta Sauce Recipe so special. Plus, I’ll share a few shopping tips so you can nail the sauce every time.

Flat lay of fresh uncooked fettuccine pasta nest, a small pat of unsalted butter on a simple white ceramic plate, three whole uncracked garlic cloves, a small white ceramic bowl of creamy whole milk Greek yogurt, a small white ceramic bowl filled with shredded parmesan cheese, a small white ceramic bowl of coarse kosher salt, a small white ceramic bowl of ground black pepper, a small white ceramic bowl of red pepper flakes, and a bunch of roughly chopped vibrant green parsley arranged harmoniously, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Fettuccine pasta: I prefer fettuccine for its wide surface that holds onto the sauce well, but spaghetti or linguine work great too.
Unsalted butter: Adds richness and helps mellow the garlic without overpowering the sauce.
Garlic: Fresh and minced, garlic's mellow pungency takes the sauce to the next level—don’t skip it!
Plain whole milk Greek yogurt: The star ingredient that keeps things creamy yet light—make sure it’s full-fat for the best texture.
Parmesan cheese: Adds umami and depth; fresh-grated tastes best for that punch of flavor and melty goodness.
Kosher salt: Essential for seasoning both pasta water and sauce—helps elevate all the flavors.
Ground black pepper: Just the right amount adds warmth and slight bite to the dish.
Parsley: Fresh parsley brings brightness and a pop of color; plus, it’s a classic garnish.
Red pepper flakes (optional): For those who love a bit of heat, a pinch goes a long way here.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

While I stick to the basics most of the time, I love tweaking this Greek Yogurt Pasta Sauce Recipe depending on the mood or what’s in my pantry. You’re totally encouraged to customize it—this sauce is like a blank canvas that welcomes all kinds of flavors.

Variation: Adding sautéed mushrooms or spinach makes this recipe more hearty—I've often thrown in some leftover roasted veggies for a fast, wholesome meal.
Dairy Alternatives: I don't recommend swapping the Greek yogurt for non-dairy yogurts here; I've tried it, and the texture just isn’t the same.
Herb swap: If you don’t have parsley, fresh basil or chives work beautifully for a slightly different but delicious twist.
Spicy kick: I love sprinkling red pepper flakes on top at serving time, but feel free to mix in a pinch during cooking for a more integrated heat.

Step-by-Step: How I Make Greek Yogurt Pasta Sauce Recipe

A bowl of creamy white fettuccine pasta layered with smooth, white sauce coating each noodle, sprinkled with small red chili flakes and chopped green herbs on top, giving spots of red and green on the light pasta. The pasta is in a white bowl with a brown rim and a silver fork and spoon resting inside the bowl on the left side of the pasta. The background is a white marbled texture with a small bowl of green herbs peeking from the top left corner. photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook the pasta just right

Bring a big pot of salted water to a rolling boil, and cook your pasta until it’s al dente—usually about 12-14 minutes for fettuccine. I always reserve a cup of that starchy pasta water before draining; that trick is crucial for helping the sauce bind beautifully to the noodles later.

Step 2: Infuse butter with garlic

Pop the empty pot back on the stove, melt the butter over medium heat, and stir in your minced garlic. Cook just until fragrant and translucent—about 1 minute. Keep an eye on it; you don’t want the garlic to brown because it can turn bitter quickly. If it’s cooking too fast, lower the heat.

Step 3: Warm the yogurt and parmesan gently

Turn the heat down to low before whisking in the room-temperature Greek yogurt and shredded parmesan. Stir gently and constantly; this warms the yogurt just enough to melt the cheese and create that silky texture without curdling. If the sauce seems thick, add your reserved pasta water a tablespoon at a time to loosen it up.

Step 4: Season and combine

Season with kosher salt and ground black pepper, tasting as you go. Toss the cooked pasta back into the pot, gently coating every strand with the sauce. This is where the magic happens—the sauce clings perfectly to the noodles, giving you that luscious bite every time.

Step 5: Garnish and serve

Transfer the creamy pasta to a serving bowl. Sprinkle liberally with chopped fresh parsley, extra parmesan, and a pinch of red pepper flakes if you like a little zip. Serve immediately and watch everyone dive in.

Top Tip

Over cooking or overheating the yogurt is the biggest pitfall in this recipe. I’ve learned the hard way that keeping the heat low and stirring constantly is key to a creamy, smooth sauce without any curdling or separation.

Use room temperature yogurt: It integrates more smoothly and lessens the risk of curdling when heated.
Save pasta water: That starchy water is your best friend for thinning out the sauce and helping it cling perfectly.
Low and slow: Patience with the heat makes your sauce silky and luscious.
Fresh parmesan: Freshly shredded cheese melts better and packs way more flavor than pre-grated varieties.

How to Serve Greek Yogurt Pasta Sauce Recipe

Greek Yogurt Pasta Sauce - Serving Suggestion

Garnishes

I love topping this pasta with lots of chopped fresh parsley because it adds such a lovely pop of color and brightness. Extra parmesan is a no-brainer for me—and if you’re feeling adventurous, a sprinkle of red pepper flakes adds that nice little zing I can't resist.

Side Dishes

This sauce pairs beautifully with a crisp green salad dressed with lemon vinaigrette or even a side of roasted vegetables like asparagus or broccoli. Garlic bread or a warm baguette rounds out the meal perfectly if you're craving something more comforting.

Creative Ways to Present

For a special occasion, I like to serve this pasta in individual shallow bowls with a drizzle of good quality olive oil on top and a sprig of parsley for elegance. It's simple but feels so fancy without any extra effort.

Make Ahead and Storage

Storing Leftovers

I store leftover Greek Yogurt Pasta Sauce Recipe mixed with pasta in an airtight container in the fridge, and it keeps well for up to 3 days. If you separate the sauce from the pasta, keep them in separate containers for better texture control.

Freezing

While freezing pasta sauces with yogurt can be tricky because of texture changes, I’ve found freezing the sauce alone in small portions works fine. Just thaw it gently in the fridge overnight and stir well before reheating.

Reheating

Reheat leftovers slowly on the stovetop over low heat, stirring constantly to prevent curdling. Add a splash of pasta water, broth, or even a little milk to loosen the sauce back up to its creamy consistency.

Frequently Asked Questions:

Can I use low-fat or non-fat Greek yogurt for this sauce?

For the best creamy texture and to avoid curdling, it’s important to use whole milk Greek yogurt. Lower-fat versions lack enough fat and tend to separate when heated.

What type of pasta works best with this Greek Yogurt Pasta Sauce Recipe?

I find wider noodles like fettuccine or linguine hold onto the sauce wonderfully because there’s more surface area. But truly, you can use your favorite pasta—spaghetti or penne both work great too!

How do I prevent the yogurt sauce from curdling?

The key is to warm the sauce gently over low heat without boiling it and to use full-fat Greek yogurt at room temperature. Stir constantly, and add reserved pasta water gradually to maintain a smooth consistency.

Can I make this sauce ahead of time?

Yes! You can prepare the sauce a few hours ahead and keep it refrigerated. Just reheat gently over low heat, stirring often, and add a little pasta water or broth to bring back the creamy texture before tossing with pasta.

Final Thoughts

This Greek Yogurt Pasta Sauce Recipe is truly a gem in my kitchen rotation. It strikes the perfect balance of creamy comfort and fresh brightness without any heaviness or guilt. I love how easy it is to pull together on busy nights but still feels special enough to serve guests. Once you give it a try, I think you’ll find it just as delightful and reliable as I do—plus, it’s a lovely way to sneak some extra protein and probiotics into your meal. So grab your yogurt, and let’s get cooking!