Save A luscious, lighter twist on classic Alfredo, featuring tender pasta tossed in a creamy Greek yogurt sauce with fresh spinach and Parmesan.
This creamy Greek yogurt spinach Alfredo pasta quickly became a favorite in my kitchen because it feels indulgent yet healthy.
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 My family loves gathering around this creamy pasta dish especially on cozy weeknights when we need comfort food that is also nutritious.
Notes
For extra protein add grilled chicken or sautéed shrimp. Substitute whole wheat pasta for added fiber. Pairs well with a crisp Pinot Grigio or sparkling water with lemon.
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.
Save Enjoy this creamy indulgence as a wholesome satisfying meal any day of the week.
Recipe Questions
- → How do I prevent the Greek yogurt from curdling in the sauce?
To avoid curdling, reduce the heat to low before stirring in the Greek yogurt, and whisk it gently off the direct heat until smooth.
- → Can I substitute the spinach with other greens?
Yes, tender greens like kale or Swiss chard work well; just add them towards the end of cooking to wilt gently.
- → Is it necessary to reserve pasta water in this dish?
Yes, reserved pasta water helps to loosen the sauce and create a silky texture that clings to the pasta perfectly.
- → What pasta types suit this creamy sauce best?
Flat noodles such as fettuccine or linguine are ideal as they hold the creamy sauce nicely.
- → Can I add protein to increase the dish’s heartiness?
Grilled chicken or sautéed shrimp can be added for extra protein without overpowering the delicate flavors.