Creamy Greek Yogurt Alfredo Pasta Sauce
Alfredo Sauce With Greek Yogurt is a lighter, protein-packed take on the classic creamy favorite. Replacing heavy cream with Greek yogurt, this sauce yields a rich, silky texture with a tangy depth of flavor — all without the extra guilt. Ideal for drizzling over pasta, roasted veggies, or grilled chicken, it’s a nutritious way to enjoy heaven in every single bite!
Ingredients
- 8 oz225g pasta
- 2 tablespoonsbutter
- 2 clovesgarlic (minced)
- 1 cupplain greek yogurt
- ¾ cupmilk
- ¾ cupparmesan cheese (grated)
- ¼ cupreserved pasta water (optional)
- ¼ teaspoonsalt
- ¼ teaspoonblack pepper
- 2 tablespoonsfresh parsley (chopped)
Directions
- 1
Cook the Pasta — Fill a large pot with salted water and bring to a boil, Cook the pasta according to the package instructions until al dente. Keep some pasta water before draining.
- 2
Sauté the Garlic – Melt the butter in a large pan over medium heat. Add the minced garlic, and cook for about 1 minute, stirring often, until fragrant but not browned.
- 3
Stir in the Milk & Greek Yogurt – After lowering the heat to low, and slowly, stir in the milk and then the Greek yogurt. Keep whisking to form a smooth paste and avoid curdling.
- 4
Add the Cheese — Add the grated Parmesan (or Pecorino Romano) little by little, stirring vigorouslly until completely melted and the sauce is creamy. Add reserved pasta water, as needed, to loosen consistency.
- 5
Combine with Pasta – Toss in the drained pasta, gently turning it over to coat every strand with creamy sauce. Let it simmer for a minute or two so the pasta takes on some flavor.
- 6
Finishing & Serving – Just about to stir in the finely chopped parsley for a hint of freshness. Taste and adjust seasoning if necessary, then serve immediately, with extra cheese on top. Enjoy!