Creamy Greek Yogurt Pasta

updated Oct 23, 2020
Creamy Greek Yogurt Pasta

A simple weeknight pasta recipe that uses Greek yogurt to create a creamy, Alfredo-like sauce.

Serves4 to 6

Prep10 minutes

Cook10 minutes to 15 minutes

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Credit: Photo: Ghazalle Badiozamani; Food Styling: Jesse Szewczyk

There’s one pasta dish I make more than any other. It’s rich, creamy, and comforting. It’s like fettuccine Alfredo, brightened up with fresh lemon and a generous amount of garlic. It’s also endlessly riffable; add chicken, shrimp, or any veggies you have on hand. And, best of all, it’s fast. The sauce comes together in practically no time at all, thanks to one unexpected ingredient.

Credit: Photo: Ghazalle Badiozamani; Food Styling: Jesse Szewczyk

Why Greek Yogurt Makes the Ultimate Pasta Sauce

Most people probably associate Greek yogurt with breakfast, but I like to add it to sauces to lend a creamy texture and bright, tangy flavor. In this pasta recipe, Greek yogurt is used in place of cream to form the base of a rich and velvety sauce.

While the pasta’s cooking, you’ll blitz the yogurt with lemon zest, lemon juice, Parmesan cheese, olive oil, garlic, plenty of black pepper, and salt in a blender. When tossed with the al dente pasta, the sauce thickens and coats every strand. Finish with parsley and voila! The ultimate fast-and-fancy pasta dinner.

Similar Pasta Dishes to Try

Creamy Greek Yogurt Pasta

A simple weeknight pasta recipe that uses Greek yogurt to create a creamy, Alfredo-like sauce.

Prep time 10 minutes

Cook time 10 minutes to 15 minutes

Serves 4 to 6

Nutritional Info


  • 3

    large lemons

  • 1 3/4 ounces

    Parmesan cheese, finely grated (about 1 cup)

  • 1/2 bunch

    fresh parsley, optional

  • 1 pound

    dried fettuccine pasta

  • 1 1/2 cups

    full-fat plain Greek yogurt

  • 3 cloves


  • 3 tablespoons

    extra-virgin olive oil

  • 1 teaspoon

    freshly ground black pepper

  • 1/2 teaspoon

    kosher salt


  1. Bring a large pot of heavily salted water to a boil over high heat. Meanwhile, prepare the following, adding them to a blender: finely grate the zest of 3 large lemons, then juice the lemons; finely grate 1 3/4 ounces Parmesan cheese (about 1 cup). Coarsely chop the leaves from 1/2 bunch fresh parsley and set aside for garnish, if using.

  2. Add 1 pound dried fettuccine to the boiling water and cook until al dente, about 8 minutes or according to package instructions. Meanwhile, add 1 1/2 cups Greek yogurt, 3 tablespoons extra-virgin olive oil, 3 garlic cloves, 1 teaspoon black pepper, and 1/2 teaspoon kosher salt to the blender. Blend on high speed until the Parmesan cheese is thoroughly incorporated and the sauce is smooth, about 2 minutes.

  3. When the fettucine is ready, drain and return it to the pot. Pour in the yogurt mixture and use tongs to thoroughly toss and incorporate the sauce. The sauce will be very thin at first but will thicken up once the cheese melts. Taste and season with more salt and pepper as needed. Serve warm, garnished with the chopped parsley, if desired.

Recipe Notes

Make ahead: The yogurt sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator.

Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.