Pesto in cream sauce has always been my favorite comfort food—it’s creamy, herbaceous, and hits all the right notes. But what if you could achieve that same luscious texture without the heavy cream?
This Healthy Creamy Pesto Pasta with Greek Yogurt is the answer! I’ve been making this dish for years, and after experimenting with swapping out the heavy cream for plain Greek yogurt, this recipe was born. I am always ecstatic when I can say that using a healthier ingredient not only achieves the desired results but actually tastes even better. The Greek yogurt provides a refreshing tanginess while delivering a major protein boost, making this classic comfort food even better and guilt-free!
Nutritious Tips & Pesto Hacks
This recipe is already healthier than the traditional cream-based version, but you can boost the nutritional value even further:
- Protein Power: The Greek yogurt addition instantly turns this dish into a protein-packed meal, keeping you satisfied longer. Look for whole-milk Greek yogurt for the richest flavor, or low-fat for fewer calories.
- Healthier Pasta Swap: You can use any version of pasta you prefer, ranging from gluten-free, to whole wheat, to chickpea or lentil-based pasta, which adds even more fiber and protein to the final dish.
- Boost the Greens: When making your own pesto, you can easily substitute 1/2 cup of the basil with baby greens such as baby arugula or baby spinach. This adds beneficial vitamins and fiber while mellowing the basil flavor slightly.
Greek Yogurt Pesto Pasta
Servings
Ingredients
For the sauce
- 1 cup prepared pesto store-bought or follow recipe below
- 2 6-ounce containers fat-free Greek Yogurt plain
- 1 pound/package of pasta of choice spaghetti or fettuccini work great
For serving
- 1/2 cups toasted pine nuts for garnish (optional)
- Grated Parmesan cheese
Homemade Pesto
- 1 cup herbs such as parsley and basil
- 2 cloves garlic
- 1/2 cup toasted pine nuts
- 1/2 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Cook Pasta: Cook the pasta according to package directions until you achieve al dente results. Reserve about 1/2 cup of the starchy cooking water before draining.
- Prepare Sauce Base: While the pasta cooks, combine the Greek yogurt with the prepared pesto in a large serving bowl. Mix well until completely smooth.
- Combine & Serve: When the pasta is ready, immediately drain it and mix it into the Greek yogurt pesto sauce. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired creaminess.
- Garnish: Serve immediately with generous amounts of grated Parmesan and toasted pine nuts.
Simple Homemade Pesto
- Process herbs, garlic, pine nuts, salt, and pepper in a blender or food processor until coarsely chopped.
- With the motor running, slowly drizzle in the olive oil until the pesto is smooth
- Store in the refrigerator in a sealed container with a thin layer of olive oil poured on top to prevent browning.
This is so good!!! Thank you for sharing it.
Thank you 🙂
6 oz
What size is each container of Norman’s Greek Yogurt?
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