Greek Yogurt Alfredo Sauce

Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen huh Same. Meet your new best friend Greek Yogurt Alfredo Sauce. It gives that creamy, dreamy Alfredo vibe without the guilt or drama. If you like Greek yogurt desserts or breakfasts check out my quick 5 minute fruit smoothie bowl for more yogurt magic.

This is comfort food that forgives you for skipping the gym later. FYI this sauce plays well with pasta chicken or spiralized veggies.

Why This Recipe is Awesome

This sauce is creamy without a dairy coma. It tastes rich but uses Greek yogurt to keep things lighter. It handles like a grown up sauce and behaves on the stove. It is idiot proof even I did not mess it up the first time.

Want a protein twist in other recipes Try the Greek yogurt bagels for a savory snack that pairs well with leftover Alfredo. Also this recipe is fast. Like real fast. You can be twirling noodles in under 20 minutes.

Ingredients Youll Need

• 1 tablespoon extra virgin olive oil
• 2 tablespoons cornstarch
• 1 cup vegetable or chicken broth
• 1 half cup skim milk
• 1 half cup FAGE Total Plain greek yogurt room temperature
• 2 teaspoons minced garlic
• 1 half cup freshly grated parmesan
• 1 half teaspoon Italian seasoning
• 1 quarter teaspoon black pepper
• 1 half teaspoon salt

Keep everything measured and within arm reach. Room temperature yogurt prevents curdling and makes the texture silky.

Step-by-Step Instructions

1. Heat olive oil in a large saucepan over medium heat. Let the pan warm up so the garlic wont burn. You want a gentle sizzle not a smoke signal.

2. Add your minced garlic and cook for 1 to 2 minutes. Stir constantly so it becomes fragrant and not bitter. Garlic should smell delicious not roasted to ashes.

3. Sprinkle with cornstarch and cook for one minute stirring constantly. This helps the sauce thicken evenly and avoids lumps. Keep that whisk moving.

4. Slowly add in broth and milk while whisking and combine until smooth. Pour in a little at a time and whisk like you mean it. No clumps allowed.

5. Raise heat to medium high and bring the mixture to a simmer. Watch it carefully. Simmering helps activate the cornstarch.

6. Simmer for about 2 minutes whisking constantly until it starts to thicken. The texture will go from watery to slightly glossy. That is your cue.

7. Remove from heat and little by little whisk in greek yogurt. Add the yogurt slowly so it blends smoothly. If you dump it in all at once you might get curdles and sadness.

8. Once combined place back on the stove at medium heat and stir in Parmesan cheese salt pepper and Italian seasoning. Stir until the cheese melts into the sauce and the herbs smell awesome.

9. Bring to a simmer and simmer for an additional 2 minutes whisking constantly. This locks in the texture and warms everything through. Do not boil or yogurt might separate.

10. Serve immediately over pasta or zoodles. If not using immediately store in an airtight container in the fridge. Reheat gently over low heat with a splash of milk if needed.

Common Mistakes to Avoid

• Adding cold yogurt straight from the fridge and expecting it to play nice. It will split. Let it rest on the counter for a few minutes first. Trust me on this one.

• Boiling the sauce like you are trying to steam a crab. Boiling makes yogurt curdle. Keep things at a gentle simmer.

• Dumping the yogurt all in at once. That creates a texture train wreck. Add it gradually and whisk.

• Forgetting to whisk when you add liquid to cornstarch. No whisking equals lumps equals regret.

• Overgrating Parmesan ahead of time so it clumps into a sad chalky mess. Freshly grate right before you need it.

Alternatives & Substitutions

• No skim milk on hand Try low fat or whole milk for a creamier vibe. IMO whole milk gives more richness but use whatever you have.

• Want dairy free Use a dairy free yogurt that behaves like Greek yogurt and a dairy free parmesan alternative. Texture will change slightly but still tasty.

• Swap vegetable or chicken broth for a lighter stock or even water in a pinch. Broth adds flavor so I prefer it but water works.

• No cornstarch Use 1 tablespoon of all purpose flour mixed with a little oil to make a roux. Cook it briefly before adding liquid for a similar thickening effect.

• Need a snack to pair with this while the sauce simmers Try the frozen treats from frozen Greek yogurt peanut butter bites for dessert after dinner.

If you want a thicker sauce add a touch more cornstarch slurry. If you want it looser add a splash more milk or broth while reheating.

FAQ (Frequently Asked Questions)

Q What if my sauce splits Can I fix it?
A Did your heart drop a little when it separated Yes it happens Add a splash of warm broth or milk while whisking over low heat and it will usually come back together. Adding yogurt slowly prevents this in the first place.

Q Can I use regular yogurt instead of Greek yogurt?
A Regular yogurt has more moisture and less protein so the texture will be thinner and less creamy. Strain it first or use a thicker yogurt to get closer to the intended result.

Q How long does this keep in the fridge?
A Store it in an airtight container for up to three days. Reheat gently on low with a bit of milk to loosen it up. Do not microwave on high.

Q Can I freeze this sauce?
A Freezing can change the texture thanks to the yogurt. I do not recommend freezing if you want perfect creaminess. Use fresh for best results.

Q Is this actually healthier than classic Alfredo?
A It uses Greek yogurt instead of heavy cream so yes you cut calories and add protein. It still tastes indulgent so you get the best of both worlds.

Q Can I add chicken or veggies to make a one pan meal?
A Absolutely Add cooked chicken or quickly sautéed veggies and toss with pasta. This sauce is very friendly.

Q Any tips for gluten free pasta?
A Use your favorite gluten free noodles and do not overcook them. The sauce pairs perfectly with zoodles for a low carb version.

Final Thoughts

You just made Alfredo that tastes like comfort but feels lighter. That is basically a kitchen miracle. Invite someone over or pretend you are a restaurant chef and plate it fancy. Either way you deserve bragging rights.

Go on now impress someone or yourself with your new culinary skill. You earned it.

Conclusion

If you want to compare versions or get inspired by another take check out the Creme De La Crumb Greek Yogurt Alfredo Sauce recipe for more ideas.

Greek Yogurt Alfredo Sauce

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• Author: admin
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A lighter take on classic Alfredo sauce using Greek yogurt for creaminess without the guilt.

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Ingredients

Scale 1x2x3x

• 1 tablespoon extra virgin olive oil
• 2 tablespoons cornstarch
• 1 cup vegetable or chicken broth
• 1/2 cup skim milk
• 1/2 cup FAGE Total Plain Greek yogurt, room temperature
• 2 teaspoons minced garlic
• 1/2 cup freshly grated parmesan
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt

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Instructions

1. Heat olive oil in a large saucepan over medium heat.
2. Add minced garlic and cook for 1 to 2 minutes, stirring constantly.
3. Sprinkle with cornstarch and cook for 1 minute, stirring constantly.
4. Slowly add in broth and milk while whisking until smooth.
5. Raise heat to medium high and bring to a simmer, watching carefully.
6. Simmer for about 2 minutes, whisking constantly.
7. Remove from heat and gradually whisk in Greek yogurt until combined.
8. Return to medium heat and stir in parmesan, salt, pepper, and Italian seasoning until the cheese melts.
9. Bring to a simmer again, whisking constantly for an additional 2 minutes.
10. Serve immediately over pasta or zoodles.

Notes

Use room temperature yogurt to prevent curdling. Reheat gently if stored in the fridge.

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Sauce
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1/4 of sauce
• Calories: 250
• Sugar: 5g
• Sodium: 450mg
• Fat: 8g
• Saturated Fat: 3g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 12g
• Cholesterol: 15mg

Keywords: Alfredo sauce, Greek yogurt, pasta sauce, healthy sauce, creamy sauce