Super creamy and rich alfredo sauce made with protein-packed greek yogurt! So amazing you'll ditch store-bought versions for good!

Author: Tiffany 
Recipe type: Condiment / Pasta
Cuisine: Italian
Serves: 4


  • 2 tablespoons butter
  • 1½ teaspoons garlic powder
  • ½ cup milk or water (I used fat free half & half)
  • ¾ cup of plain greek yogurt (I used 0% fat)
  • ½ - ? cup shredded parmesan cheese
  • salt and pepper to taste
  • optional: ½ teaspoon dried parsley (or 1 teaspoon fresh)
  • 8 ounces of your favorite pasta noodles, cooked
  • In a medium sauce pan, melt butter over medium heat. Stir in garlic powder. Stir in milk (or water). Remove from heat and allow to cool for 2-3 minutes. Gradually whisk in greek yogurt.
  • Add parmesan cheese to sauce and stir until melted. (If the cheese doesn't melt completely because the sauce is too cool, return to stove on low for a couple of minutes) Add salt and pepper to taste and toss with your favorite cooked pasta noodles.
*Store any leftover sauce in the fridge in an airtight container such as a jar. The sauce tends to get very thick - almost solid - after being chilled, just add 1 tablespoon of water or milk and heat it up
 in the microwave, then stir til smooth and serve!


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