Save A luscious, lighter twist on classic Alfredo, featuring tender pasta tossed in a creamy Greek yogurt sauce with fresh spinach and Parmesan.
This recipe quickly became a household favorite for its creamy texture without the heaviness of traditional Alfredo sauce.
Ingredients
- 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)
Instructions
- 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.
Save This dish brings everyone together and is perfect for a quick family dinner.
Required Tools
Large pot Large skillet Whisk Measuring cups and spoons Colander
Allergen Information
Contains Milk (butter Parmesan Greek yogurt) Wheat (pasta flour) Check all labels for vegetarian compliance and potential traces of allergens.
Nutritional Information
Calories 390 Total Fat 11 g Carbohydrates 55 g Protein 19 g per serving
Save Enjoy this creamy flavorful meal any night of the week.
Recipe FAQs
- → What type of pasta works best?
Fettuccine or linguine are ideal as their shape holds the creamy sauce well, enhancing each bite.
- → Can I use low-fat Greek yogurt?
Yes, but add it off the heat to prevent curdling and maintain a smooth, creamy texture.
- → How do I prevent the sauce from clumping?
Whisk continuously while adding vegetable broth and yogurt to ensure a smooth, silky sauce without lumps.
- → Can I add protein to this dish?
Grilled chicken or sautéed shrimp complement the creamy yogurt sauce and spinach nicely for extra protein.
- → What wine pairs well with this pasta?
A crisp Pinot Grigio balances the creamy sauce, refreshing the palate alongside the spinach’s earthiness.
- → Is it possible to use whole wheat pasta?
Absolutely, substituting with whole wheat pasta adds fiber while maintaining the dish's comforting texture.