Description
A creamy and tangy Greek Yogurt Pasta Sauce that combines wholesome ingredients like whole milk Greek yogurt, garlic, and parmesan cheese for a quick and delicious pasta meal. This sauce is easy to make on the stovetop and perfect for fettuccine or your favorite pasta.
Ingredients
Scale
Pasta
- 8 ounces fettuccine pasta
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 the pasta cooking water
- 1/4 teaspoon ground black pepper
- 1/2 cup parsley, roughly chopped
- 1/8 teaspoon red pepper flakes, optional
Instructions
- Cook the Pasta: Bring a large pot of generously salted water to a boil. Add the fettuccine pasta and cook according to the package directions until al dente, about 14 minutes. Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
- Melt Butter and Sauté Garlic: Place the empty pot back on the stove over medium heat. Add the butter and melt completely. Add the minced garlic and cook for 1 minute until translucent, lowering the heat if necessary to prevent browning.
- Add Yogurt and Cheese: Reduce heat to low and whisk in the whole milk Greek yogurt and shredded parmesan cheese. Stir constantly for 1 to 2 minutes just until the yogurt is warmed through and the cheese is melted.
- Adjust Sauce Consistency: Gradually add the reserved pasta water, one tablespoon at a time, stirring to thin and smooth the sauce until it reaches your desired consistency.
- Season the Sauce: Add kosher salt and ground black pepper to taste. Stir and adjust the seasoning if needed.
- Toss Pasta with Sauce: Add the drained pasta to the pot and gently toss until the pasta is evenly coated with the creamy yogurt 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 yields approximately 4 servings when mixed with pasta.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm gently in a skillet over low heat with a splash of water or vegetable broth to restore sauce consistency.
- Use full-fat whole milk Greek yogurt for the best texture and to prevent curdling.
- This sauce pairs well with fettuccine but can be used with other types of pasta like spaghetti.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 40 mg
