Description
A creamy and tangy Greek yogurt pasta sauce made with butter, garlic, parmesan cheese, and simple seasonings. This sauce brings a healthier twist to traditional cream sauces using whole milk Greek yogurt for richness without heaviness. It pairs perfectly with fettuccine or any pasta of your choice, making a quick and satisfying meal.
Ingredients
Scale
Pasta
- 8 ounces fettuccine pasta or other pasta like 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 pasta cooking water
- 1/4 teaspoon ground black pepper
- 1/2 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 pasta according to package directions until al dente, about 14 minutes. Reserve 1 cup of pasta water, then drain the pasta and set aside.
- Prepare Sauce Base: Place the empty pasta pot back on the stove over medium heat. Add unsalted butter and melt it thoroughly.
- Sauté Garlic: Whisk in the minced garlic and cook for 1 minute until translucent, lowering heat if necessary to prevent browning.
- Add Yogurt and Cheese: Reduce the heat to low. Stir in the Greek yogurt and shredded parmesan cheese continuously for 1 to 2 minutes until the yogurt is warmed through and the cheese is melted. Gradually add reserved pasta water one tablespoon at a time to thin and smooth the sauce as needed.
- Season Sauce: Season with kosher salt and ground black pepper. Taste and adjust seasoning accordingly.
- Toss Pasta: Add the drained pasta back into the pot. Gently toss to coat all the pasta evenly with the creamy sauce.
- Serve: Transfer the pasta to a serving bowl. Garnish with chopped parsley, extra parmesan cheese, and red pepper flakes if desired. Serve immediately.
Notes
- This recipe makes about 2 cups of pasta sauce and serves 4 adults.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over low heat, stirring frequently. Add a splash of water or vegetable broth to restore smooth consistency if the sauce thickens.
- Use thick, whole-milk Greek yogurt for best texture and to prevent curdling; regular yogurt is not recommended.
- Reserve pasta water to adjust sauce consistency precisely when reheating or preparing.
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 45 mg
