This Greek Yogurt Pasta is a quick, easy, and frugal dish. The unexpected use of Greek yogurt makes this much healthier than pasta with a heavy cream sauce. It’s simple to make, but loaded with flavor – the kids love it!
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Incredibly Easy Greek Yogurt Pasta Sauce
I first tasted this Greek yogurt pasta with garlic at our local Greek festival when I was a newlywed, over 30 years ago. There was a cooking demonstration of Greek dishes. Many I was familiar with, and some I was not, including this incredibly easy and delicious pasta dish.
The instructor threw some butter, yogurt and garlic into a saucepan with the cooked pasta, swirled it around, and it was done in just a few minutes.
The tangy yogurt, combined with the butter and garlic, makes a surprisingly delicious pasta sauce. I’ve adjusted it slightly by adding just a touch of lemon juice and zest for a little more tang. I prefer to use high quality, full-fat Greek yogurt, as it has creamy richness that I haven’t found in regular yogurt.
Because this dish is budget friendly, it’s great for an end-of-month meal, or for a there’s-nothing-in-the-fridge meal. Since it’s just pasta, yogurt, butter and garlic, a bit of freshly grated Parmesan cheese is always a nice addition.
I’ve featured it with regular pasta, but gluten free or low-carb noodles work equally well. You can also make it with macaroni or fusilli, both of which would hold the creamy sauce well.
This recipe uses Parmesan cheese which is similar to Greek Mizithra cheese. You can also use Pecorino Romano or crumbled feta cheese. Whatever you do, don’t use the fake parmesan in the green cylinder.
Making Creamy Pasta with Greek Yogurt
This recipe for pasta with yogurt sauce couldn’t be easier. Once you’ve assembled the minimal ingredients, it’s ready in less than 15 minutes.
Simply cook your pasta to al dente and drain, reserving some pasta water. In the same pan (but while the pasta is draining), heat the butter and cook the garlic just until fragrant.
Once the garlic is golden, stir in the yogurt and add the pasta back to the cooking pot, tossing to coat. Finish with a squeeze of lemon and zest.
Garnish with parmesan cheese and fresh chives or parsley.
This Greek yogurt pasta is great for a simple vegetarian meal. Add a classic Greek Salad to get in some vegetables. You can also serve it as a side-dish with Greek Grilled Chicken for a heartier meal.
Looking for more Greek yogurt dinner recipes? Try my Chicken in Yogurt Sauce {Moorgir Rezala} and my Greek Tuna Salad.
This dish was first published on June 8th, 2015 and has been updated with nutritional information.
Greek Yogurt Pasta
Ingredients
- 1 pound pasta Fettuccine or macaroni
- 4 ounces unsalted butter
- 4 cloves garlic minced
- 16 ounces Greek yogurt full-fat
- 1 small lemon zest and juice about 3 Tablespoons juice
- 1/4 cup Freshly grated parmesan cheese
- 2 Tablespoons fresh chives or parsley for garnish (optional)
- Kosher salt and black pepper to taste
Instructions
- Cook pasta according to directions on package, depending on type of pasta. Make sure to add salt to the water for best results.
- Drain pasta, but do not rinse! Reserve some pasta cooking water.
- In the same pot you cooked the pasta, melt butter over medium heat until melted.
- Add minced garlic and cook for 1-2 minutes until garlic is fragrant, but not brown.
- Turn heat to low and add yogurt, stirring to blend. Toss in pasta, stirring to coat pasta. Add reserved pasta water to thin sauce if necessary, 1 Tablespoon at a time.
- Add zest and juice of half a lemon and salt and pepper to taste.
- Serve with grated cheese and fresh parsley or chives.
Video
Notes
- Use full-fat yogurt for best results
- Use more garlic if desired
- Don’t substitute bottled lemon juice. You won’t get the same flavor.
Del's cooking twist says
Amazing pictures. Pasta are so elegant… and tasty too! 🙂
Cynthia says
Thanks so much Del! It’s so easy and fast too!
Jon says
Frankly, I didn’t care that much for it. It might be better if you halved the yogurt quantity and used feta instead of parmigiana and be a bit more generous with the fresh ground black pepper.
Cynthia says
Hi John, Sorry you didn’t care for it. The yogurt does give it a tang that’s different from cream. Your changes sound delicious, however I tried to be as true to the original recipe I received at a Greek cooking demonstration 28+ years ago. Theirs did not have feta. Of course you’re always free to add as much black pepper and/or salt as you wish!
Alida says
Greek yogurt is such a delicious addition to your tasty past recipe. Yum!
Gina | Running to the Kitchen says
Weirdly, I just made something incredibly similar to this today except with mushrooms too. Love the tang of the lemon with the creamy Greek yogurt!
Ashley Tukiainen says
Yum! looks super simple! I love recipes with greek yogurt!
Kristi @ Inspiration Kitchen says
This looks really tasty Cynthia, and I love that it’s fast and easy. I need fast and easy recipes for the summertime. I’m always running behind, so recipes like this are great!
Barb Sefton says
Steve requested shrimp for his Father’s Day dinner tonight. I paired your
Grilled Rosemary Shrimp with this Greek Pasta With Yogurt, Garlic And Butter. It was a Big Hit!! We all loved it! A delicious and easy dinner!
GiGi Eats says
Mmmm greek food really turns my taste buds ON! 🙂
Catherine says
I love the idea of using Greek yogurt for a creamy, guilt free pasta dish. This is going on the top of my list of recipes to try! xo, Catherine
Cynthia says
Thank you Catherine! And as you know…the Greeks make the BEST yogurt! xo
allie says
Hi Cynthia, I can’t believe how easy this is. I have every ingredient (not that there are many!) and I love how quick. In fact, I think we’ll have it tomorrow night! Thanks for a great recipe!
Cynthia says
Thank you Allie! It’s definitely a family favorite!
Mari says
So simple, yet so delicious! Thanks for the idea, I have just what it takes in my fridge! 🙂
Candise says
Omggggg, it was ssoooo good!!! I used fresh Asiago cheese instead of Parmesan . I added a Lil more milk but I actually didn’t need it since I used whole milk Greek yogurt(Trader Joe’s brand). the only thing is It would be cool to make the garlic into a paste or put it in some type blender to make it super fine. But overall garlic makes things good and it wasn’t a issue for me! Next time I’ll add fresh arugula and cherry tomatoes. Try it out you guys!!
Cynthia says
Thank you Candise! I remember the first time I tried it at a Greek festival, I was blown away! So glad they handed out the recipe as part of the demonstration!
mimi rippee says
Fabulous! Another perfect example of how simple cooking can be, especially by Europeans. I’ve made something similar with ricotta, but not yogurt. Can’t wait to try it!
Cynthia says
That’s how I feel too Mimi…No freak shakes served here! 🙂
Sheena says
Made it a few weeks ago and been craving it since! Fresh yogurt finally came in and here I am making it again!! Suoer simple and yummy!! Thanks xx
M says
The flavors are good, however, the yogurt breaks in this recipe as it’s demonstrated on the video. Non-fat or low-fat yogurt breaks if it’s added to something very hot like a preheated pan. This is a refreshing, light, healthy, and very delicious dish!
Cynthia says
I see your point! The recipe calls for full-fat yogurt.
Nancy Schiesl says
Great way to use up yogurt. I used pasta made with yellow pea flour and it was great! Loved the lemon flavor with the garlic. Next time I will add more garlic.
Cynthia says
Thanks Nancy! I often make it with brown rice pasta! You can never have enough garlic right?
Rayleen says
Light and fresh! The tang from the yogurt and the bright lemon is unexpected and delicious! Definitely budget friendly and nice at the end of the month when I’m trying to stretch a few dollars.
Sarah says
Made this tonight and the only kind of Greek yogurt I had was honey and vanilla flavored but I decided to go for it , added some capers, loads of black pepper, and fresh dill and voila! Fabulous, easy,, and inexpensive meal that was polished off no sooner than it was served! Thank you for a quick and tasty dinner that will bea regular part of my weekday meal preparations!
Mark Crislies says
It’s also great with dill.
Cynthia says
Feel free to add dill if you’d like! I’ll bet it’s good!
CLYDIA says
I’M SINGLE, 77YRS. OLD AND DISABLED. I LOVED THE RECIPE BECAUSE ITS DELICIOUS, SIMPLE TO MAKE, AND ABOVE ALL NUTRITIOUS. AND JUST ADDING THE CHICKEN AND/OR SALAD MAKES IT BETTER WITHOUT TO MUCH MORE WORK. THANKS KEEP THEM COMING
Cynthia says
Thank you Clydia!