Can I use a different type of pasta?

Yes, fettuccine or linguine work best, but any long pasta like spaghetti or tagliatelle can be used to hold the creamy sauce well.

How do I prevent the Greek yogurt from curdling?

Whisk the Greek yogurt in after removing the pan from heat and stir quickly to ensure the sauce stays smooth and creamy.

Grilled chicken or sautéed shrimp can be added to enhance protein content and complement the creamy sauce.

Fresh spinach is preferred for texture and color, but you can use thawed and drained frozen spinach if needed.

A crisp Pinot Grigio or sparkling water with lemon pairs beautifully, balancing the creamy richness of the sauce.

A luscious, lighter twist on classic Alfredo, featuring tender pasta tossed in a creamy Greek yogurt sauce with fresh spinach and Parmesan.

I love how this pasta combines creaminess without the heaviness of traditional Alfredo sauces.

Pasta: 340 g (12 oz) fettuccine or linguine
Sauce: 2 tablespoons unsalted butter, 3 cloves garlic minced, 2 tablespoons all-purpose flour, 480 ml (2 cups) low-sodium vegetable broth, 120 g (½ cup) plain Greek yogurt (whole milk preferred), 60 g (½ cup) grated Parmesan cheese, 120 g (4 cups) baby spinach roughly chopped, ½ teaspoon salt, ¼ teaspoon black pepper, ⅛ teaspoon freshly grated nutmeg (optional)
Garnish: Extra grated Parmesan for serving, freshly ground black pepper, chopped fresh parsley (optional)

Step 1:: Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 120 ml (½ cup) pasta water then drain and set aside.
Step 2:: While the pasta cooks melt the butter in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
Step 3:: Sprinkle in the flour and cook whisking constantly for 1 minute to form a roux.
Step 4:: Gradually pour in the vegetable broth whisking constantly to avoid lumps. Bring to a simmer and cook for 2 3 minutes until slightly thickened.
Step 5:: Reduce heat to low. Whisk in the Greek yogurt Parmesan salt pepper and nutmeg (if using) until smooth and creamy.
Step 6:: Add the chopped spinach and cook for 1 2 minutes stirring until wilted.
Step 7:: Add the cooked pasta to the skillet. Toss gently to coat adding reserved pasta water a little at a time as needed for a silky sauce.
Step 8:: Taste and adjust seasoning. Serve immediately garnished with extra Parmesan black pepper and parsley if desired.

This recipe always brings my family together for a cozy meal filled with smiles and satisfaction.

Large pot Large skillet Whisk Measuring cups and spoons Colander

Contains Milk (butter Parmesan Greek yogurt) Wheat (pasta flour) Check all labels for vegetarian compliance and potential traces of allergens.

Calories 390 Total Fat 11 g Carbohydrates 55 g Protein 19 g per serving.

Enjoy this creamy Greek yogurt spinach Alfredo pasta as a satisfying weeknight dinner.

→ Can I use a different type of pasta?: Yes, fettuccine or linguine work best, but any long pasta like spaghetti or tagliatelle can be used to hold the creamy sauce well.
→ How do I prevent the Greek yogurt from curdling?: Whisk the Greek yogurt in after removing the pan from heat and stir quickly to ensure the sauce stays smooth and creamy.
→ Can I add protein to this dish?: Grilled chicken or sautéed shrimp can be added to enhance protein content and complement the creamy sauce.
→ Is fresh spinach necessary, or can I use frozen?: Fresh spinach is preferred for texture and color, but you can use thawed and drained frozen spinach if needed.
→ What wine pairs well with this pasta?: A crisp Pinot Grigio or sparkling water with lemon pairs beautifully, balancing the creamy richness of the sauce.