I love me a big bowl of pasta covered in alfredo sauce, but I don’t love the calories or fat that come along with it. I set out to make some “healthy” alfredo and was surprised that it was simple and tasted pretty darn close to the real thing.
This will be the easiest recipe I will ever post. Seriously.
1/2 cup Milk of your choice (Whole milk will make the sauce thicker, rice milk will make it thinner. Do your thang.)
1/2 cup Greek Yogurt
1/2 cup Parmesan Cheese
1/2 tsp Garlic Salt
Whisk the milk and greek yogurt in a saucepan over low heat. Add in the parmesan and garlic salt and continue to whisk until there are no lumps. Keep the heat very low and whisk occasionally. The sauce will thicken a bit as it warms, about 5 minutes.
That’s it. Pour over your pasta and dig in. My favorite pasta right now is Roland Foods Udon noodles. They’re thin like fettuccine, but their only ingredients are organic wheat and sea salt. I get them in the Asian food aisle.
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thats a great idea!!! thanks for the recipe tip!
A Modern Commonplace Book says
What a great idea! I am sure it tastes the same!
I am going to have to try this!
Can't wait to try it!
Ashley Robinson says
I made this last night, and the flavor was awesome–I was very impressed! However, I had a really hard time getting the cheese to melt without it curdling. Can you bump up the temp slightly once it has been on very low for a while?
I whisk a lot over super low heat. I don't think the cheese necessarily has to "melt" as much as be blended in. Let me know if that helps!
mandi forys says
Could I use coconut milk or other non-dairy milk?
I'm sure you could! Just need to get it blended together!
Samantha Gasmire says
I think the milk curdled, crazy sour! gross, sorry. I wont be using this recipe again.
That's no good! I always keep it on super low heat and have never had any problems!
Erin Pequeno says
Was looking for a greek yogurt alfredo recipe, which I've never done. Came across this one and am giving it a try! I have to admit I'm not following the measurements…I'm eyeballing it lol, but the greek yogurt is a bit more sour than traditional alfredo sauce. My mom's baked mac and cheese recipe uses ground mustard and I have tried it with and without. It definitely does something to it. So I added about 1/4 tsp of ground mustard to the alfredo sauce and it seems to tone down the sourness! Let me know if you try it and if you feel the same! Love your blog! Thanks!
Andrea Gatica says
Just tried this and I loved it!!! I tweaked it… I melted & warmed a tsp butter w/tsp of olive oil, added fresh crushed garlic, red pepper flakes, italian seasoning, & rosemary, and then a whole lot of spinach. Cooked everything together until the spinach wilted. Next time, I will cook on a little lower heat to keep the cheese clumping and longer to let the spinach cook more. Delish!!!
Lauren Amberson says
I have made this a couple of times and it's wonderful! I half the recipe (which still makes two servings of sauce for me) and use unsweetened almond milk, and minced garlic instead of powder. It really does taste like the real thing! I serve it over spaghetti and add a little pepper and sometimes even grilled chicken. Thanks for this awesome recipe 🙂
Thanks! Used regular yogurt and powdered milk (with a little less water since I didn't have Greek)–worked!
Vile horrid texture… Wouldn't blend just plain gross
So sorry you didn't like it. The temperature must be low so the yogurt doesn't curdle and whisk, whisk!
How long is it suggested to simmer? I see your blog entry says it will take 5 minutes to warm up, but is that all the time it takes for it to blend together and thicken? Thanks can't wait to try!
Julia Arledge says
Way better than the jar and so easy! I added spinach to mine and it was delicious. My new favorite clean eating pasta sauce recipe! Thanks♡
Kay Jewels says
How many cups of sauce does this make?