Print

greek yogurt pasta sauce

greek yogurt pasta sauce
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A quick, creamy, and protein-packed pasta sauce made with Greek yogurt, Parmesan, garlic, and lemon. This healthier alternative to traditional cream sauces is perfect for a busy weeknight and is a hit even with picky eaters.

Ingredients

Scale

1 pound Dry Pasta
1 cup Plain Full-Fat Greek Yogurt
0.5 cup Parmesan Cheese
4 cloves Garlic
2 tablespoons Olive Oil
1 cup Reserved Pasta Water
1 tablespoon Fresh Lemon Juice
2 tablespoons Fresh Parsley or Dill
To taste Salt
To taste Black Pepper

Instructions

  1. Bring a large pot of heavily salted water to a boil. Cook the pasta according to package directions until al dente
  2. Before draining the pasta, reserve at least 1 cup of the starchy pasta water
  3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant
  4. In a medium bowl, whisk together the Greek yogurt, Parmesan cheese, lemon juice, salt, and pepper until smooth
  5. Temper the yogurt mixture by whisking in approximately 1/4 cup of the reserved warm pasta water to prevent curdling
  6. Drain the pasta and add it immediately to the skillet with the sautéed garlic
  7. Pour the yogurt sauce over the hot pasta and toss continuously and quickly so the residual heat warms the sauce
  8. Gradually add more reserved pasta water, one tablespoon at a time, until the sauce reaches your desired creamy consistency
  9. Garnish with fresh herbs and extra Parmesan cheese. Serve immediately

Notes

Always use full-fat Greek yogurt for the creamiest texture and to prevent the sauce from separating.

Do not boil or simmer the sauce directly; the residual heat from the pasta is sufficient.

For a vegan version, use cashew-based yogurt and nutritional yeast instead of cheese.

Yogurt sauces do not freeze well as the texture becomes grainy upon thawing.

Find it online: https://powerecipe.com/greek-yogurt-pasta-sauce/