Easy Pasta with Yogurt Sauce

Think of this like a bright, fresh, and easy version of an Alfredo sauce. Greek yogurt is the star here, and combined with lemon, garlic, and fresh herbs, it’s a delicious pasta recipe to share with the kids.

Pasta with Yogurt Sauce

Having another easy option 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. It pairs well with noodles such a linguine or fettuccine, similar to if you were making an Alfredo sauce, and is perfect for those nights when you want a delish meal fast.

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 we find it to be satisfying when it’s on its own, but I know everyone likes options.

Top it with chopped walnuts, fresh herbs, or extra Parmesan as you like to customize it for your own unique preferences. So good, all the ways!

Ingredients You Need

Here’s a look at the ingredients you need to have on hand to make this pasta recipe.

• Spaghetti: We prefer this sauce with a long noodle, but you can make it with whichever 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 from cloves 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 Greek plain 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 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.

1. Bring a large pot of salted water to a boil over high heat and prepare the pasta according to package directions. Before draining, reserve some of the pasta cooking water. Drain.
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.
3. Add the yogurt and Parmesan, and a little pasta cooking water and gently whisk to warm through and combine into a smooth sauce.
4. Add the drained pasta, parsley, and lemon zest. Toss to coat. Serve warm immediately.

How to Store

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 separately and add to warmed pasta as needed.

Best Tips for Success

• 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 style plain yogurt can work too.

I’d love to hear your feedback on this recipe, so please chime in below with feedback!

• 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 and 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 warm immediately.

• 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 style plain yogurt can work too.

Calories: 357kcal, Carbohydrates: 46g, Protein: 16g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.003g, Cholesterol: 13mg, Sodium: 532mg, Potassium: 234mg, Fiber: 2g, Sugar: 3g, Vitamin A: 279IU, Vitamin C: 3mg, Calcium: 182mg, Iron: 1mg