Creamy Garlic Yogurt Pasta

I usually have a container of Greek yogurt in the refrigerator, but it does not always get finished before I buy another one. This pasta has become my way of using it for dinner instead of leaving the last cup sitting in the back of the fridge.

The sauce is made with yogurt, garlic, Parmesan, black pepper, and a little pasta water. It coats the spaghetti nicely without using heavy cream, and the whole meal is ready in about 20 minutes. The only thing to remember is to take the pan off the heat before adding the yogurt so the sauce stays smooth.

My kids prefer it plain, but I sometimes add spinach, mushrooms, or leftover chicken to mine. A little extra Parmesan on top and a simple salad on the side are usually all we need for din

Turkish Yogurt Pasta

Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 4

Ingredients

• 12 ounces spaghetti
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 cup plain Greek yogurt, at room temperature
• ½ cup grated Parmesan cheese
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon dried oregano
• ½ cup reserved pasta water, as needed
• ¼ cup chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions until al dente.
2. Before draining the pasta, reserve about 1 cup of the cooking water. Drain the spaghetti and set it aside.
3. Heat the olive oil in a large skillet over low heat. Add the garlic and cook for about 30 seconds, stirring constantly. Do not allow it to brown.
4. Remove the skillet from the heat and let it cool for 1 minute. This helps prevent the yogurt from separating.
5. In a medium bowl, whisk together the Greek yogurt, Parmesan, salt, black pepper, and oregano.
6. Slowly whisk ¼ cup of the warm pasta water into the yogurt mixture. Add another splash if the sauce still appears very thick.
7. Add the drained spaghetti to the skillet. Pour the yogurt sauce over the pasta and toss until every strand is coated.
8. Add more reserved pasta water, one tablespoon at a time, until the sauce reaches the desired consistency. Stir in the chopped parsley.
9. Taste and add more salt or black pepper if needed. Serve immediately with additional Parmesan and parsley.

Tips

• Let the yogurt sit at room temperature for about 20 minutes before preparing the sauce.
• Add the yogurt after removing the skillet from the heat. High heat can cause it to separate.
• Full-fat Greek yogurt gives the sauce the smoothest texture.
• The sauce thickens as it sits, so keep a little pasta water nearby before serving.
• Store leftovers in the refrigerator for up to three days. Reheat gently with a splash of water or milk.