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, or other pasta such as spaghetti; 2 tablespoons unsalted butter; 3 cloves garlic, peeled and minced; 1 cup plain whole milk Greek yogurt, at room temperature; ⅔ cup shredded parmesan cheese, plus more as garnish; 1 teaspoon kosher salt, plus more for the pasta cooking water; ¼ teaspoon ground black pepper; ½ cup parsley, roughly chopped; 1/8 teaspoon red pepper flakes, optional

There’s something so comforting and fresh about a creamy pasta sauce that doesn’t rely on heavy cream. This Greek Yogurt Pasta Sauce Recipe is a game-changer—velvety, tangy, and surprisingly light, it’s a perfect way to elevate your weeknight dinner without spending hours in the kitchen.

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

I remember the first time I made this Greek Yogurt Pasta Sauce Recipe—a quick swap from heavy cream to yogurt—and honestly, it blew me away. The sauce is creamy but still feels fresh and bright, and it comes together so fast. If you want a pasta dish that’s comforting yet lighter on your stomach, this one’s for you.

Healthier Creaminess: Uses Greek yogurt instead of heavy cream, giving you rich flavor with less fat.
Super Quick & Easy: Ready in about 20 minutes, perfect for a busy weeknight.
Flexible and Adaptable: Works with any pasta you like, and you can easily customize the sauce to your taste.
Fresh and Tangy Flavor: The yogurt and parmesan create a vibrant, satisfying taste you won’t get from traditional cream sauces.

Ingredients & Why They Work

The magic of this Greek Yogurt Pasta Sauce Recipe lies in how a few simple ingredients come together to create a creamy, flavorful sauce without any heaviness. Choosing the right yogurt and fresh parmesan makes all the difference.

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: It holds the sauce beautifully with its wide, flat surface, but spaghetti or any pasta you prefer works just as well.
Unsalted butter: Adds richness and a silky texture to the sauce without overpowering the tangy yogurt.
Garlic: Fresh and minced, it infuses the sauce with aromatic flavor—don’t skip it!
Plain whole milk Greek yogurt: The heart of the sauce, providing creaminess and a tang that balances the cheese perfectly—room temperature helps it blend smoothly.
Parmesan cheese: Grated fresh is best for melt-in-your-mouth goodness and that nutty depth of flavor.
Kosher salt & ground black pepper: To season and bring out all those delicious savory notes.
Parsley: Freshly chopped, it brightens the dish with a pop of color and fresh herbaceousness.
Red pepper flakes (optional): Just a pinch adds a subtle heat, but feel free to skip if you prefer mild.

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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 tweaking this Greek Yogurt Pasta Sauce Recipe depending on what’s in my fridge or my mood. Sometimes I add a squeeze of lemon for extra zing, or toss in some sautéed mushrooms for earthiness. The beauty is that it’s forgiving and open to your creativity.

Variation: Adding fresh cherry tomatoes stirred in at the end is a simple and fresh twist that brightens up the whole dish—try it when tomatoes are in season!
Dietary tweak: For a lower-fat version, try using part-skim Greek yogurt but be sure to add the yogurt off direct heat to prevent curdling.
Spicy upgrade: Amp up the red pepper flakes for a smoky heat or add freshly cracked black pepper generously.
Herb swap: Swap parsley for basil or chives for a different flavor profile that’s just as delightful.

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 Perfect Al Dente

Bring a large pot of well-salted water to a rolling boil, then drop in your pasta. I use fettuccine for the wide noodles, but spaghetti or penne work great too. Cook according to package instructions until just al dente — remember, you want your pasta to still have a little bite because it’ll keep cooking slightly when tossed in the sauce. Before draining, scoop out a cup of the pasta water — it’s liquid gold for adjusting the sauce’s texture later on!

Step 2: Build Flavor with Butter and Garlic

Using the same pot (love one-pan meals!), melt the unsalted butter over medium heat. Stir in the minced garlic and cook just until fragrant and translucent—usually about a minute. Don’t let it brown; that can add a bitter taste. Lower the heat if you need to. This step really infuses the base of your sauce with warmth and depth.

Step 3: Gently Melt in Greek Yogurt and Parmesan

Lower the heat to medium-low and whisk in the room-temperature Greek yogurt and shredded parmesan cheese. Stir constantly to prevent the yogurt from curdling—slow and steady wins the race here! Add reserved pasta water a tablespoon at a time as the sauce comes together to loosen it up and get that perfect creamy consistency. It’s like magic how smooth and luscious it becomes without heavy cream.

Step 4: Season and Toss with Pasta

Salt and pepper the sauce to taste — remember the pasta water is salty, so go easy at first. Toss the drained pasta gently in the pot until every strand or piece is lovingly coated. Give it a quick taste and adjust seasonings as needed.

Step 5: Garnish and Serve

Transfer your perfectly sauced pasta to a serving bowl. Sprinkle lots of chopped fresh parsley and more parmesan over the top. If you’re feeling adventurous, a pinch of red pepper flakes adds a lovely kick. Then dig in—you deserve it!

Top Tip

From my kitchen to yours, here are the key tips I’ve learned to make this Greek Yogurt Pasta Sauce Recipe foolproof and delicious every time. I’ve played around with heat levels and timing, so these little insights will help you avoid the common pitfalls!

Use Full-Fat Greek Yogurt: The fat content prevents curdling and ensures a rich, creamy sauce. Low-fat or regular yogurt just doesn’t behave the same.
Keep the Heat Low: Always warm the sauce gently and add yogurt off direct high heat to avoid separating.
Reserve Pasta Water: That starchy water is your secret weapon to adjusting sauce consistency without watering down flavor.
Don’t Overcook Garlic: Keep it light and translucent to avoid bitterness—your sauce will taste so much fresher.

How to Serve Greek Yogurt Pasta Sauce Recipe

Greek yogurt pasta sauce - Serving Suggestion

Garnishes

I love topping my pasta with bright, fresh parsley—it adds a clean herbal note and a pop of color. A little extra grated parmesan is a must; it melts slightly and turns your dish into pure comfort. If you like a touch of heat, red pepper flakes are my go-to. Sometimes I even add toasted pine nuts for crunch!

Side Dishes

To round out the meal, I usually serve this pasta with a crisp green salad dressed simply with lemon and olive oil, or some roasted vegetables like asparagus or Brussels sprouts. For a heartier meal, garlic bread or a crusty baguette is always a hit to soak up every last bit of that creamy sauce.

Creative Ways to Present

For dinner parties, I like to twirl individual portions of pasta into nests on the plate and garnish each with a little extra parsley and parmesan. It makes the dish look elegant and inviting. You can also serve it in shallow bowls with colorful roasted cherry tomatoes scattered around for vibrancy.

Make Ahead and Storage

Storing Leftovers

I store leftover Greek Yogurt Pasta Sauce Recipe pasta in an airtight container in the fridge for up to three days. Because the sauce thickens as it cools, you may want to stir in a splash of water or broth when reheating to bring it back to that creamy texture.

Freezing

While you *can* freeze the pasta with the sauce, I’ve found the texture changes a bit after thawing—the yogurt sauce can separate slightly. Instead, freeze just the cooked pasta separately and make a fresh batch of the Greek yogurt sauce when you’re ready to eat.

Reheating

To reheat, warm gently over low heat in a skillet, stirring frequently. Add a tablespoon or two of pasta water, vegetable broth, or even milk to loosen the sauce and get that silky smooth finish back. Avoid microwaving if possible; you risk curdling the sauce.

Frequently Asked Questions:

Can I use low-fat or non-fat Greek yogurt in this recipe?

For the best creamy texture without curdling, it’s important to use whole milk Greek yogurt. Lower-fat yogurts tend to separate when heated, which affects the sauce’s consistency.

How do I prevent the Greek yogurt sauce from curdling?

Gently warm the yogurt over low heat and avoid boiling. Adding the yogurt when the pan is no longer too hot, and stirring constantly helps keep the sauce smooth.

Can I make this sauce ahead of time?

You can prepare the sauce ahead, but it’s best to store it separately from the pasta. Reheat gently and add a splash of pasta water to bring the sauce back to the right consistency before serving.

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

Wide noodles like fettuccine or pappardelle hold the sauce nicely, but you can also use spaghetti, penne, or any pasta you enjoy. The key is to cook it al dente to provide good texture.

Final Thoughts

This Greek Yogurt Pasta Sauce Recipe has quickly become one of my go-to weeknight dinners—not only is it deliciously creamy without feeling heavy, but it comes together so fast that I almost always have time for a glass of wine while it simmers. Give it a try, play around with your favorite pasta shapes and fresh herbs, and I promise you’ll enjoy a pasta dinner that feels both indulgent and wholesome.