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; 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 the 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 wonderfully creamy and tangy about this Greek Yogurt Pasta Sauce Recipe that elevates any simple pasta dish into a delight. It’s rich but light, packed with flavor, and surprisingly easy to whip up any night of the week.

The image shows a black bowl filled with creamy fettuccine pasta mixed with white sauce, giving the noodles a smooth, shiny texture. There are small green parsley leaves sprinkled on top, adding a fresh bit of color. The edges of the bowl have some creamy sauce marks, suggesting the pasta has been freshly stirred. A wooden spoon is placed inside the bowl on the right side, partially covered with sauce. The bowl is set 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

This Greek Yogurt Pasta Sauce Recipe quickly became one of my go-to comfort meals when I realized how creamy and indulgent it tastes without any heavy cream. It’s the perfect easy sauce to impress guests or treat yourself to a cozy dinner.

Simple Ingredients: You likely already have everything in your fridge, which means no extra shopping trips.
Healthy Twist: Using Greek yogurt instead of cream keeps the sauce rich but lighter on calories and fat.
Velvety Texture: The combination of melting butter, Parmesan, and yogurt creates an irresistibly smooth sauce.
Quick Prep: From boiling pasta to plating a meal in about 20 minutes, it’s perfect for busy weeknights.

Ingredients & Why They Work

Every ingredient in this Greek Yogurt Pasta Sauce Recipe has its role in creating a creamy, flavorful finish. Using whole milk Greek yogurt makes a richer sauce, while Parmesan adds depth. Fresh parsley brightens the dish, and garlic infuses it with warmth.

Flat lay of a small nest of fresh uncooked fettuccine pasta, two tablespoons of gleaming unsalted butter on a white ceramic plate, three whole peeled garlic cloves, a small white bowl filled with creamy plain whole milk Greek yogurt, another small white bowl heaped with shredded pale parmesan cheese, a small white bowl containing coarse kosher salt crystals, a tiny white bowl holding ground black pepper, a bunch of vibrant green roughly chopped parsley leaves, and a pinch of bright red pepper flakes in a white ceramic bowl, all arranged with perfect symmetry, 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: This pasta holds onto sauces well, but you can swap in spaghetti or any long pasta you prefer.
Unsalted Butter: Melts into a nutty base for the sauce, enhancing creaminess without overpowering flavors.
Garlic: Fresh minced garlic brings an aromatic punch and elevates that comforting Italian vibe.
Whole Milk Greek Yogurt: The star! Its thick texture and tang bring balance and creaminess without heaviness.
Parmesan Cheese: Adds a salty, umami-packed flavor that melts perfectly into the sauce.
Kosher Salt: Essential for seasoning both the pasta water and the sauce to bring out all the flavors.
Ground Black Pepper: Freshly ground gives a mild heat that complements the yogurt’s tanginess.
Parsley: Fresh herbs brighten the dish and add a lovely pop of color.
Red Pepper Flakes (optional): Sprinkle if you want a gentle spicy kick that contrasts nicely with the creamy sauce.

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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

I love adding a little twist to this Greek Yogurt Pasta Sauce Recipe depending on what’s in my kitchen. Feel free to swap in different herbs or add grilled chicken for a heartier meal. The sauce is super adaptable!

Variation: I sometimes throw in fresh basil or thyme instead of parsley for a different herbaceous note—it’s delicious either way.
Vegetarian Option: Skip any meat and toss in some sautéed mushrooms or roasted veggies for added texture and flavor.
Spicy Kick: Since I enjoy a bit of heat, a pinch of red pepper flakes always finds its way in my plate, but you can leave it out if you prefer mild flavors.
Gluten-Free Adaptation: This sauce works beautifully with gluten-free pasta for friends with dietary restrictions.

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

A bowl filled with creamy white fettuccine pasta covered with a light sauce, sprinkled with chopped green herbs and small red chili flakes on top. The pasta strands are tangled and soft, resting in a white ceramic bowl with a brown rim. Two vintage silver forks lie crossed inside the bowl on the left side of the pasta. The bowl is set on a white marbled surface, and a small part of a bowl with more green herbs is visible in the upper left corner. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook Pasta to Perfection

Start by boiling a large pot of generously salted water—this is key to flavorful pasta! Cook your fettuccine according to the package, aiming for al dente (usually around 12-14 minutes). Before draining, don’t forget to scoop out about a cup of the starchy pasta water; it’s magic when adjusting your sauce’s consistency later.

Step 2: Sauté Garlic in Butter

Place your empty pot back on the stove and melt 2 tablespoons of unsalted butter over medium heat. Toss in the minced garlic and sauté for about a minute—watch carefully so the garlic turns translucent and fragrant but doesn’t brown (burnt garlic tastes bitter!). If it seems like it’s cooking too fast, just turn the heat down a notch.

Step 3: Stir in Greek Yogurt and Parmesan

Lower the heat to keep things gentle, then add the whole milk Greek yogurt and shredded Parmesan cheese. Stir constantly to melt the cheese and warm the yogurt without curdling it (that’s why keeping the heat low is essential). The sauce will begin thick and creamy right here.

Step 4: Adjust Sauce with Reserved Pasta Water

Add reserved pasta water one tablespoon at a time to thin the sauce until it’s smooth and silky enough to coat the pasta evenly. This step really makes a difference, so add just enough to find your perfect balance.

Step 5: Season and Toss Pasta

Season your sauce with kosher salt and black pepper to taste. Then, add the drained pasta back into the pot and gently toss it, making sure every noodle is luxuriously coated. This technique keeps the sauce from breaking and makes every bite mouthwatering.

Step 6: Serve with Fresh Parsley and Extras

Transfer the pasta to your favorite bowl or plate, then sprinkle chopped fresh parsley, some extra Parmesan, and a pinch of red pepper flakes if you want an added zing. And that’s it—time to dig in!

Top Tip

From my experience making this sauce multiple times, a couple of small details can really elevate your results and help you avoid common pitfalls.

Use Whole Milk Greek Yogurt: I tried it once with low-fat yogurt, and it just didn’t have that creamy texture; the sauce wasn’t the same. Full-fat yogurt makes a huge difference.
Low Heat Warming: Stir the yogurt and cheese on low heat—you want to warm the sauce, not cook it. High heat risks curdling, which isn’t appealing.
Reserve Pasta Water: Don’t skip saving pasta water. Just a little splash helps the sauce cling to the noodles, making every bite just right.
Season Gradually: Add salt and pepper a bit at a time—the cheese adds saltiness, so taste as you go to avoid over-seasoning.

How to Serve Greek Yogurt Pasta Sauce Recipe

Greek Yogurt Pasta Sauce - Serving Suggestion

Garnishes

I usually go classic with freshly chopped parsley and a sprinkle of Parmesan on top. Sometimes, a few red pepper flakes add a nice contrast. If I’m feeling fancy, a drizzle of extra virgin olive oil brings a lovely gloss and richness right before serving.

Side Dishes

A crisp green salad with lemon vinaigrette pairs beautifully, balancing the creamy sauce. Roasted vegetables like asparagus or Brussels sprouts also complement the dish perfectly. On cozy nights, I love crusty garlic bread to soak up any extra sauce.

Creative Ways to Present

For special occasions, I plate the pasta in a shallow bowl and garnish with edible flowers or microgreens for a pop of elegance. You can also add toasted pine nuts for crunch or scatter sundried tomatoes for bursts of flavor that make the dish feel more festive.

Make Ahead and Storage

Storing Leftovers

I store leftover sauce and pasta separately in airtight containers in the fridge for up to 3 days. Keeping them apart prevents the noodles from soaking up too much sauce and getting soggy.

Freezing

While I don’t usually freeze the cooked pasta, I’ve frozen the sauce on its own with decent results. Just thaw overnight in the fridge and reheat gently. Keep in mind yogurt sauces can separate slightly after freezing, so stirring well helps bring it back together.

Reheating

To reheat, warm the sauce in a skillet over low heat, stirring constantly. If the sauce thickens too much, add a splash of water or broth to loosen it up. Toss in pasta last to maintain texture and prevent it from overcooking.

Frequently Asked Questions:

Can I substitute regular yogurt for Greek yogurt in this pasta sauce?

Regular yogurt isn’t recommended because it has a higher water content and thinner consistency, which can cause the sauce to be watery or curdle when heated. Greek yogurt’s thickness and fat content are key to the creamy texture of this sauce.

What pasta types work best with this Greek Yogurt Pasta Sauce Recipe?

Long pasta shapes like fettuccine, spaghetti, or linguine work beautifully as they allow the sauce to cling nicely. You can also use shorter pasta types like penne or rigatoni if that’s what you have on hand. The sauce is quite versatile.

How do I prevent the yogurt sauce from curdling?

The key is to keep the heat low when adding and warming the yogurt, and to stir constantly. High heat causes the proteins in the yogurt to separate, so gentle warming is essential. Adding the pasta water slowly also helps smooth the sauce out.

Can I prepare this Greek Yogurt Pasta Sauce Recipe ahead of time?

Yes, you can prepare the sauce ahead and store it in the refrigerator for up to 3 days. Just warm gently on the stove before serving and add a splash of water to loosen it up if it thickens. For best results, cook the pasta fresh to go with the sauce.

Final Thoughts

This Greek Yogurt Pasta Sauce Recipe has honestly changed the way I think about creamy pasta sauces—rich, comforting, but without the heaviness. I’m confident you’ll enjoy how quick and delightful it is, and how easy it is to make a weeknight dinner feel special. Give it a try, and I’d bet it’ll become a staple in your kitchen just like it did in mine!