Greek Yogurt Pasta Sauce Recipe
This Garlicky Greek Yogurt Pasta Sauce is a lighter alternative to Alfredo sauce that pairs with just about any noodle, protein or veggie you can think of.
Ingredients
- 1 pound spaghetti noodles
- 4 tablespoons unsalted butter
- 8 garlic cloves minced
- 3 cups full fat Greek yogurt
- 1 cup grated Parmesan cheese plus additional for serving
- 1 cup whole milk
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- Chopped fresh parsley for serving (optional)
- Red pepper flakes for serving (optional)
Instructions
- Bring large pot of salted water to boiling over high heat. Add spaghetti and cook according to package instructions. Reserve 1 cup pasta cooking water, then drain pasta.
- Meanwhile, in large high-sided skillet, heat butter over medium-low heat. Add garlic; cook 1 minute, stirring constantly. Whisk in yogurt, Parmesan cheese, milk, salt and black pepper. Cook 2 minutes or until warmed through, whisking constantly.
- Add drained pasta and 1/2 cup pasta water to yogurt mixture; toss to combine. If sauce is too thick, add additional pasta water a splash at a time until desired consistency is achieved. Serve pasta sprinkled with additional Parmesan cheese, and parsley and red pepper flakes, if desired.
Notes
- I’ve mentioned it several times, but it’s so important that I’ll mention it here again: you MUST use full fat yogurt or your sauce will curdle. I RECOMMEND FAGE TOTAL 5% MILKFAT YOGURT FOR THIS RECIPE.
- Experiment with flavor! My favorite way to add even more flavor to this light pasta sauce is by stirring in 1 to 3 tablespoons of prepared basil pesto.
- For a restaurant-quality touch, drizzle a touch of balsamic vinegar reduction over your plated pasta for a sweet acidity that will complement the yogurt sauce.
Calories: 765kcal, Carbohydrates: 98g, Protein: 40g, Fat: 23g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.5g, Cholesterol: 67mg, Sodium: 1687mg, Potassium: 636mg, Fiber: 4g, Sugar: 11g, Vitamin A: 674IU, Vitamin C: 2mg, Calcium: 503mg, Iron: 2mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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