Greek Yogurt Alfredo Sauce

Ingredients

1 tablespoon Olive Oil or butter6 Garlic Cloves1 ½ cup Plain Greek Yogurt⅓ cup Skim Milk or half-half or skim milk (note 1)½ cup Parmesan Cheese shredded1 pinch Black Pepper to taste1 pinch Salt to taste8 ounces Cooked Pasta spaghetti, fettuccine or penne

Directions

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INSTRUCTIONS
Cook the pasta following the packaging instructions for al-dente pasta. Use any pasta type you love, including low-carb, gluten-free, or protein pasta. Drain and set it aside.
In a medium saucepan, over medium heat, add olive oil and sauté the garlic until fragrant – about 30 seconds to 1 minute.
On low-medium heat, whisk in Greek yogurt and milk, then add cheese, salt and pepper.
Cook until the cheese melts and the sauce is warm. Don't simmer or cook on high heat or the sauce splits and forms yogurt curd. If it does, you can blend the sauce with a cornstarch slurry – see note 2.
Stir in the cooked pasta of choice and cook for a few extra minutes until warm and the pasta is coated with the sauce.
Serve with freshly chopped Parsley over any pasta you love.
STORAGE
Store for up to 3 days in the fridge in an airtight container. The sauce thickens in the fridge, and rewarm with a splash of water to loosen the sauce. Freeze it for up to one month and thaw it in the refrigerator the day before.

Greek Yogurt Alfredo Sauce

Ingredients

Never Lose Track of Your Favorite Recipes.

Directions

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Greek Yogurt Alfredo Sauce

Ingredients

Never Lose Track of Your Favorite Recipes.

Directions

You Might Also Enjoy These Recipes:

Discover. Cook. Share.

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