This super creamy and rich alfredo sauce made with protein-packed greek yogurt! It tastes so amazing you’ll ditch the store-bought versions for good!
- 2 tbsp butter
- 1½ tsp garlic powder
- ½ cup milk or water (I used fat free half & half)
- ¾ cup plain greek yogurt (I used 0% fat)
- ½ - ⅔ cup shredded parmesan cheese
- salt and pepper to taste
- optional: ½ teaspoon dried parsley (or 1 teaspoon fresh)
- 8 ounces of your favorite pasta noodles, cooked
In a medium saucepan, melt butter over medium heat. Stir in garlic powder. Stir in milk (or water). Remove from heat and allow to cool for 2-3 minutes. Gradually whisk in greek yogurt.
Add parmesan cheese to sauce and stir until melted. (If the cheese doesn't melt completely because the sauce is too cool, return to stove on low for a couple of minutes) Add salt and pepper to taste and toss with your favorite cooked pasta noodles.
Store any leftover sauce in the fridge in an airtight container such as a jar.
The sauce tends to get very thick – almost solid – after being chilled, just add 1 tablespoon of water or milk and heat it up in the microwave, then stir til smooth and serve!
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Amount Per Serving: Calories: 213Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 25mgSodium: 268mgCarbohydrates: 22gFiber: 1gSugar: 2gProtein: 12g
Nutrition information isn’t always accurate