Think of this Pasta with Yogurt Sauce as a bright, easy, and nutritious version of an Alfredo sauce. With just a few ingredients and a fast method, it’s delicious to share with the kids.
Having easy options for creamy pasta is always a good thing, and this recipe is so easy and satisfying. It’s a little garlicky, a little salty, and a little tangy.
This can work as a vegetarian main dish or as a side dish paired with a protein such as Chicken Nuggets, Chicken Tenders, or Sweet Potato Meatballs.
The sauce and pasta have plenty of protein, so it’s even satisfying as a main dish.
Top it with chopped walnuts, fresh herbs, or extra Parmesan as you like to customize it for your own preferences. So good, all the ways!
Why This Recipe Works
This yogurt sauce works well with long noodles such linguine or fettuccine, similar to if you were making an Alfredo sauce, and it’s perfect for those nights when you want a delish meal fast.
Table of Contents
Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make this Pasta with Yogurt Sauce.
- Spaghetti: We prefer this sauce with a long noodle, but you can make it with whichever pasta shape you prefer or have on hand.
- Olive oil: We cook the garlic in olive oil, and I typically use extra-virgin.
- Garlic: You can mince fresh garlic or you can use pre-minced garlic from a jar. They will deliver similar results so use the one you prefer.
- Full-fat plain Greek yogurt: This is the base of the sauce, and using full-fat plain Greek yogurt is the key to it being as creamy as possible.
- Parmesan cheese, fresh parsley, chopped walnuts, fresh lemon zest: You can add as many of these optional toppings as you like to add flavor and texture to your bowl.
Step-by-Step Instructions
Below is an overview of how to make this Pasta with Yogurt Sauce recipe so you know what to expect from the process. Scroll down to the end of the post for the full recipe, including amounts and timing.
Step 1. Chop the garlic. Cook the pasta according to the package directions. Before draining, reserve some of the pasta cooking water.
Step 2. Add the olive oil to a large skillet over low heat. When warm, add the garlic and salt. Stir and cook briefly. Turn off the heat.
Step 3. Add the yogurt and Parmesan, and a little pasta cooking water, and gently whisk to warm through and combine into a smooth sauce.
Step 4. Add the drained pasta, parsley, and lemon zest. Toss to coat. Serve warm immediately.
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Frequently Asked Questions
I prefer to use plain Greek yogurt made with whole milk for richness and creaminess.
Sure, you can add any roasted vegetables you like, or stir in baby spinach or peas to the pasta to let them wilt and warm through.
You can add crushed red pepper, cracked black pepper, toasted walnuts or pine nuts, fresh herbs, or Italian sausage.
How to Store
This Pasta with Yogurt Sauce is best served right after making. If you aren’t sure if your family will eat it all, store the yogurt sauce in a container separately and add to warmed pasta as needed.
Best Tips for Success
- Top with chopped walnuts or pine nuts, toasted lightly in a dry pan over low heat for about 6 minutes or until fragrant, if desired.
- Add minced fresh mint for Lebanese-style flavor.
- Add peas if desired.
- I usually make this with full-fat Greek yogurt for maximum creaminess, but regular plain yogurt can work, too.
Related Recipes
I’d love to hear your feedback on this recipe, so please chime in below with feedback!
Pasta with Yogurt Sauce
Ingredients
- 8 ounces spaghetti (or other preferred pasta)
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- ½ teaspoon salt
- 1 cup full-fat plain Greek yogurt
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh parsley
- 1 tablespoon freshly grated lemon zest
Instructions
- Bring a large pot of salted water to a boil over high heat and prepare the pasta according to package directions. Before draining, reserve ½ cup of the pasta cooking water. Drain.
- Add the olive oil to a large skillet over low heat. When warm, add the garlic and salt. Stir and cook for 1 minute. Turn off the heat. Add the yogurt, Parmesan, and pasta cooking water and gently whisk to warm through and combine into a smooth sauce. (I turn the heat off since the residual heat is enough to warm the yogurt and there's a lower risk of the yogurt separating.)
- Add the drained pasta, parsley, and lemon zest. Serve immediately.
Equipment
Notes
- This pasta is best served right after making. If you aren’t sure if your family will eat it all, store the yogurt sauce in a container and add to warmed pasta as needed.
- Turn off the heat before stirring in the yogurt and pasta water to help prevent the sauce from curdling. You want the yogurt to heat slowly and gently.
- Topped with chopped walnuts or pine nuts, toasted lightly in a dry pan over low heat for about 6 minutes or until fragrant, if desired.
- Add minced fresh mint for Lebanese-style flavor.
- Add peas if desired.
- I usually make this with full-fat Greek yogurt for maximum creaminess, but regular plain yogurt can work, too.
Nutrition
This post was first published June 2023.
Looks great! Have you tried freezing the sauce?
I don’t know that I would freeze this sauce as it may separate.
Very good! Made this on a whim, just happened to have all the ingredients, my 11 MO liked it, I LOVED it! Couldn’t be any easier too!
So glad!