This Basil and Greek Yogurt Pasta Sauce is pure genius! Luscious and creamy, this “no butter and no cream” basil infused sauce is tossed with tender shell pasta and can be on the table in 15 minutes – less if you make the sauce ahead!
About this Greek Yogurt Pasta Sauce recipe:
But this yogurt pasta sauce is in a class all by itself. Made without any cream or butter, it’s luscious – creamy and a bit tangy, and not too rich!
If you’ve been reading ACT for a while, you KNOW I love yogurt! From Lemon and
What you’ll need:
full fatgreek yogurt works beautifully in this pastasauce but if you can’t find any (yeah, that would be me!) low- fat or even non-fat works well!
- Use a good quality parmesan cheese here – the intense flavor of a good parm is worth the splurge!
- Fresh basil – if I don’t have any basil growing in my yard, my favorite trick is to buy a basil plant instead of cut stems. After plucking off the leaves for the sauce, I just plop the plant into my herb pot and
viola! I have basil leaves for my next recipe!
- I love this pasta with yogurt sauce served warm – but it’s also fabulous cold! If you happen to have any sauce leftover – save it! It makes a fantastic salad dressing (thinned with a bit of water) or a terrific dip for veggies!
- Pasta – I used medium shells (“conchiglie”) to go with this pasta yogurt sauce, but any
medium sizedtubular pasta like rigatoni works! Ridged is better – since it really holds the yogurt sauce!
Steps for making this greek yogurt pasta sauce:
- Gather the sauce ingredients.
You’ll need yogurt, basil, garlic, olive oil, parmesan cheese, salt
- Add to a food processor or blender.
You can use either a food processor or blender.
- Blend until the sauce is smooth!
- Cook and drain the pasta.
I used shells, but you could use any
medium sizedtubular pasta like penne.
- Add a small amount of the sauce to the pasta.
Add a SMALL amount of the sauce to the pasta. If you add all the sauce to the hot pasta, the sauce can break!
- Continue to add the sauce until the pasta is as saucy as you like!
If you loved this
Pasta with Basil Yogurt Sauce
- 1 lb. rigatoni or medium shell pasta
- 1 cup 2% greek yogurt
- 3 Tbsp. extra virgin olive oil
- 1/2 cup fresh basil packed
- 2 cloves garlic chopped
- 3/4 cup parmesan cheese grated
- 1/4 teaspoon white pepper
- 1/4 teaspoon salt
- 1 cup chopped tomatoes optional
- 1/4 cup toasted pine nuts optional
- In the bowl of a food processor combine the yogurt, olive oil, basil, garlic, parmesan cheese, pepper and salt. Process until all the ingredients are thoroughly mixed. Taste and adjust seasonings. Set aside.
- Process until all the ingredients are thoroughly mixed. Taste and adjust seasonings. Set aside.
- Measure 1/2 of the sauce into a large bowl and set aside
- Add the pasta GRADUALLY to the yogurt sauce. If you add it too quickly the sauce will break.
- Bring a large pot of water to boil. Season water with salt. Add the pasta and cook until al dente – about 12 minutes. Drain. Extra sauce can be passed separately or refrigerated for 2 days for another pasta meal!
- Garnish with the chopped tomatoes and pine nuts if desired.
- Add additional sauce if desired.
- Extra sauce can be passed separately or refrigerated for 2 days.
Although I love this pasta served warm, it’s also delicious served cold as a pasta salad.