Gluten-Free Greek Yogurt Parmesan Pasta Sauce with Fettuccini

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Average Rating: 5 | Rated By: 2 users

This Greek Yogurt Parmesan Pasta Sauce with fettuccini and asparagus is a fresh tasting gluten-free pasta dish for spring. The white pasta sauce recipe is light yet creamy, deliciously flavoured with Parmesan cheese, garlic a hint of basil with fresh asparagus throughout. Nothing beats a freshly made home made pasta sauce!

 

Green yogurt parmesan sauce

 

We love pasta drenched in creamy sauces such as Alfredo sauce. However, the extra calories not so much. This healthier version of creamy home made white pasta sauce is made mostly with Greek yogurt and broth or wine, keeping the sauce light without the extra cream and butter you would find in the classic Alfredo sauce recipe.

 

Greek yogurt parmesan sauce with gluten-free fettuccini and asparagus

 

Pasta dishes are flavourful, satisfying and quick and easy to prepare. This gluten-free Greek yogurt parmesan pasta dish takes only twenty minutes from start to the table. By adding fresh in-season vegetables, you can create your personal creamy pasta dish in no time.

This Greek yogurt parmesan pasta sauce is an excellent basic light white sauce for gluten-free pasta recipes. You can use it for white lasagna or add extra protein such as cooked chicken, bacon or ham for heartiness.

 

asparagus

 

Greek yogurt parmesan pasta sauce variations.

I love this sauce because you can change it up by adding veggies, cooked meats, seafood or fresh herbs. I recommend that the veggies are first blanched or steamed before adding them to the sauce. My favourite veggies to add to the white sauce are broccoli, peas, mushrooms or zucchini.

 

yogurt

 

TIPS

 

fresh veggies,

When using fresh veggies, they should be briefly cooked or blanched or steamed before adding them to the sauce. The easiest way to do this is, adding them to the pasta water for the last minute or so while the pasta is still cooking. The veggies should remain fork-tender but still firm.

mushrooms are an exception,

The only exception is mushrooms. If you are using mushrooms, they should be thinly sliced. Add them to the sauce before adding the yogurt, and cook them covered for about 1 minute. Then continue with the recipe. 

meat,

If you decide to add meat, it must be cooked first. The Greek yogurt parmesan pasta sauce is an excellent way to use up leftover meats, such as chicken, pork, bacon or ham.

 

wild salmon, seafood

 

seafood,

Seafood makes a delicious addition to this gluten-free Greek yogurt parmesan pasta sauce. The seafood such as shrimp, white fish or salmon can be cooked in the sauce. Add the seafood before adding the yogurt and a little extra broth/pasta water. Cover the saucepan and simmer until cooked. Then continue with the recipe.

 

parmesan cheese

 

the sauce,

The Greek yogurt parmesan pasta sauce cooks very quickly and should be simmered over low heat to avoid curdling. The Parmesan cheese will melt and make the sauce super creamy.

 

greek yogurt parmesan sauce with gluten free fettuccini

 

to serve,

This Gluten-Free Greek Yogurt Parmesan Pasta Sauce with Fettuccini and asparagus is a delicious main dish, especially when served with a light green salad. Or, serve it up as a side to your favourite protein such as fish, chicken or pork. Enjoy!

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Ingredients

  • 3 Tbsp. Salted butter
  • 3 garlic cloves, grated or minced
  • 1 tsp. GF dried basil
  • 1/4 cup white wine, GF chicken broth or GF vegetable broth
  • 1 cup full-fat plain Greek yogurt
  • 1 cup grated Parmesan cheese plus some for serving
  • 1 lb. trimmed asparagus, broken into smaller pieces
  • Sea salt and GF ground black pepper to taste
  • Grated lemon zest for serving (optional)
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    Instructions

  • Cook pasta in well-salted boiling water until al dente. (Cooked but firm to bite) Add the asparagus at the very end and cook for 30 seconds longer. Drain and reserve 1 cup of pasta water
  • In the meantime, in a large saucepan, melt the butter over medium heat. Add garlic and basil and saute for about 30 seconds, careful not to burn the garlic
  • Add wine/broth and simmer for about 1 minute. Reduce the heat to low and whisk in yogurt and 1/2 cup of pasta water. If your pasta is still cooking, take the pasta water from the pot. Keep the heat low, or the sauce will curdle. Stir in Parmesan cheese and cook until the cheese has just melted. If the sauce is too thick, add extra pasta water or broth. 
  • Season the sauce with salt and pepper and toss in the cooked pasta with asparagus, coating it well with the sauce
  • Serve immediately with a sprinkle of fresh parsley, extra Parmesan cheese and grated lemon zest
  • Leave a Comment

    2 Responses to Gluten-Free Greek Yogurt Parmesan Pasta Sauce with Fettuccini

    • Karen.R March 4, 2021

      very tasty and it is so nice to have a healthier version of Alfredo sauce. I used it over steamed cauliflower, it was so good!

      • Kristina March 5, 2021

        that sounds delicious!

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