Greek Yogurt Pasta Sauce Recipe
Serves 4
5 mins prep
15 mins cook
20 mins total
This creamless Greek yogurt pasta sauce is silky-smooth and ready in just 20 minutes. It's a protein-packed alternative to Alfredo that uses a simple trick; slowly whisking in warm pasta water-to keep the yogurt from curdling at low heat. A budget-friendly, five-ingredient meal that feels fancy but is easy enough for a busy weeknight.
0 servings
Bring a large pot of generously salted water to a boil and cook the pasta according to the package directions to al dente, about 12-14 minutes.
Reserve 1 cup pasta water then drain the pasta. We won't need all of it, but it is good to have enough. Set aside.
Place the now-empty pot on the stove. Add the butter and melt over medium heat.
Whisk in the garlic and cook for 1 minute or until translucent. Lower the heat, if needed, to avoid browning.
While still on low heat, add in the Greek yogurt and parmesan cheese. Cook, stirring constantly, for a minute or two just until the yogurt is warmed through and the cheese is melted. Add the reserved pasta water as needed, 1 tablespoon at a time, to thin and smooth out the sauce.
Season the sauce with salt and pepper. Taste and adjust seasoning.
Add the drained pasta to the pot and gently toss to ensure all the pasta is coated with the sauce.
Transfer to a serving bowl and top with parsley, parmesan cheese and red pepper flakes, if preferred. Serve!
