Garlic lovers here's our dish! This Greek Yogurt Alfredo Pasta is light, creamy, healthy, and very garlicky!
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 diner this alfredo pasta is a great option.
Ingredients In Alfredo Sauce
The ingredients for this sauce are Greek yogurt, plenty of cheese either Pecorino Romano or Parmesan cheese, a little 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 where spaghetti or penne goes better.
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 starch in the water when cooked.
So to make the sauce add some of that water in a saucepan together with the cheese, and olive oil. Wait until the cheese melts over medium-low heat and then you add the remaining ingredients. Minced garlic, butter, Greek yogurt and stir until everything combines.
Just one thing to keep in mind. The Greek yogurt won't tolerate a high temperature. So cook this sauce at no more than medium-low. As raising it to a higher temperature will make the yogurt curdle.
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 real deep color and becomes very crispy.
And a few veggies that go nicely in this sauce: roasted cauliflower or broccoli. Grilled zucchini or asparagus. And a classic, mushrooms!
Greek Yogurt Alfredo Pasta With Garlic
- 15 ounce (425 grams) tagliatelle pasta (you may use Pappardelle, Fettuccine, or Greek Hilopites instead)
- 1 + ½ cup (375 grams) Greek yogurt
- 1 cup (90 grams) grated cheese Pecorino Romano or Parmesan plus some extra to serve with
- 1 tablespoon olive oil
- 3 large garlic cloves minced
- 1 teaspoon butter
- plenty of freshly ground pepper
- Cook tagliatelle according to package instructions. Before draining save ½ cup of the water you boiled the pasta in.
- In a small saucepan add the pasta water, olive oil, and cheese. Heat over medium-low heat.
- When the cheese has melted stir in the minced garlic. Add also the Greek yogurt and butter.
- Cook for 1-2 minutes from the moment it starts to get steamy hot stirring occasionally. Then remove from heat, serve over the pasta and enjoy!
- NOTE: If you cook Greek yogurt at a high temperature it will curdle. That's why you should keep the heat to no more than medium-low. And only let this sauce get to no higher than a gentle simmer.
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