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!
Tips on How to make this Greek Yogurt Pasta Sauce:
- Gather your ingredients!
- Blend the sauce ingredients: I used a food processor, but you could also use a blender. In a pinch, you could chop the basil and garlic by hand, but the sauce won’t be quite as smooth.
- Set aside ½ of the sauce: You need to gradually add the sauce to the pasta so it doesn’t break.
- Cook the pasta: I used a medium shell pasta for this. While you don’t need a shell pasta, you do want a ridged pasta to hold all that luscious sauce!
- Add the sauce: If you’ve made the yogurt sauce ahead of time (which you totally can do – make sure it’s at room temperature. If the sauce is cold, it’s will (a) chill down the hot pasta, and (b) increases the chance the sauce will break.
- Serve! If you have leftover sauce, pass that along with extra parmesan. Garnish with fresh basil if you like.
- Leftovers – any leftovers are great refrigerated and served as a pasta salad! Just don’t try and re heat the sauce!
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
- ½ cup fresh basil packed
- 2 cloves garlic chopped
- ¾ cup parmesan cheese grated
- ¼ teaspoon white pepper
- ¼ teaspoon salt
- 1 cup chopped tomatoes optional
- ¼ 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.
- Measure ½ of the sauce into a large bowl and set aside
- Bring a large pot of water to boil. Season water with salt.
- Add the pasta and cook until al dente – about 12 minutes. Drain.
- Add the pasta GRADUALLY to the yogurt sauce. If you add it too quickly the sauce will break.
- Add more of the yogurt sauce if needed.
- Garnish with the chopped tomatoes and pine nuts 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.