Garlic lovers here's our dish! This Greek Yogurt Alfredo Pasta is light, creamy, healthy, and absolutely delicious!
Another reason to love this sauce apart from the garlic is that it's one of the easiest and speediest you can make. So whenever you are looking for a real quick dinner this Alfredo pasta is a great option.
Table Of Contents
Ingredients In Alfredo Sauce
The ingredients for this sauce are Greek yogurt, Gruyere or Kefalotyri cheese, a little bit of olive oil, plenty of garlic, plus a tiny bit of butter to make the sauce even creamier. And don't forget to season with plenty of freshly ground pepper as it's a must over pasta dishes and especially this one!
Best Pasta To Use
A flat type of pasta like Fettuccine, Tagliatelle, Pappardelle, or Greek Hilopites. Flat pasta is ideal for this recipe as it holds sauce better. And the texture of this dish is creamy and not so much al dente whereas spaghetti or penne goes better.
Type Of Yogurt To Use
You can use either full-fat Greek yogurt or a low-fat one. Personally, I make it using full-fat. Because I like the thick creamy texture it gives to the sauce.
How To Make Greek Yogurt Alfredo Sauce
To make a real creamy Greek Yogurt Alfredo sauce, you need to save some of the pasta water from the pot you boiled the pasta in. Because this water contains starch and helps to give the sauce a glazy creaminess. Even if you use gluten-free pasta if it's made from rice like this one it still releases the starch in the water when cooked.
So to make the sauce first cook the garlic lightly. Just until it turns golden. Don't caramelize it and don't let it get too dark in color. We want a strong garlic flavor here! Then add some of the pasta water to the pan. Cook for a minute and then toss in the butter stirring constantly until it melts.
Finally, remove from heat and add the Greek yogurt and grated cheese. Stir until the cheese melts. If it doesn't melt completely because the temperature inside the pan has dropped you can place the pan back on the lowest heat and cook for 1-2 minutes stirring constantly.
NOTE: Make sure both the butter and cheese are at room temperature. This helps both ingredients to combine in the sauce quickly without dropping the temperature of the sauce.
Other Ingredients That You Can Add to This Sauce
Of course chicken. Cut it into very small chunks and cook it separately in a pan with butter. Then add to the sauce towards the last 2 minutes of cooking. Want fewer calories? Boil a chicken breast, shred it into pieces and mix in the sauce.
Bacon is another great ingredient to add to this sauce. Add it to the sauce just like you would add it to a Carbonara. Cook it in a non-stick pan without any additional fat (oil or butter) letting it release its own fat and cook in it until it gets a really deep color and becomes very crispy.
And a few veggies that go nicely in this sauce: steamed broccoli or spinach. Grilled zucchini or asparagus. And a classic, mushrooms!
Greek Yogurt Alfredo Pasta With Garlic
- 180 grams (6 ½ ounce) Tagliatelle pasta (you may use Pappardelle, Fettuccine, or Greek Hilopites instead)
- 200 grams (¾ cup + 1 tbsp) Greek yogurt at room temperature
- 40 grams (½ cup) grated cheese such as Gruyere or Kefalotyri cheese at room temperature
- 1 tablespoon olive oil
- 14 grams (2 ½ teaspoons) minced garlic minced
- 15 grams (1 tablespoon) butter
- freshly ground pepper
- Cook pasta according to its package instructions. Before draining save ½ cup of the water you boiled the pasta in.
- In a saute pan heat the olive oil over medium-high heat. Add the garlic and cook until lightly golden. Don't let it burn or brown.
- Add the pasta water, drop the heat to medium and cook for 1 minute. Then add the butter and stir until it melts.
- Remove the pan from the heat and add the Greek yogurt, salt, pepper, and grated cheese. Stir until fully combined and the cheese is melted. If the cheese hasn't melted completely place the pan back on the heat. On the lowest heat, stirring constantly with a wooden spoon. It will only take a minute or two more. Don't overcook or the yogurt may curdle.
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