Pasta in Yogurt Sauce
Updated Feb 25, 2026
Pasta with Greek Yogurt Sauce, olive oil, garlic, and herbs. Ready in 20, and topped with toasted pine nuts for crunch.
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Pasta in Yogurt sauce is soo good!
Pasta in Yogurt sauce is like Lebanese alfredo. It’s simple to make, very flavorful, and comes out creamy and delicious! Yogurt is often used in so many Lebanese recipes, and it’s a staple in my kitchen. Growing up, instead of using heavy cream to make a creamy pasta sauce, my mom would use plain whole milk yogurt. In Arabic, this dish is often called Macarona bil laban, which literally translates to pasta in yogurt.
So, if you’ve been looking for a pasta dish that is both delicious and easy to make, this recipe for pasta in yogurt is for you! This white sauce is made with plain yogurt, garlic, parsley, and a sprinkling of salt. The fresh parsley and mint add a unique freshness, and the pine nuts give it crunch. It’s simple, yet flavorful. It makes a great Alfredo sauce substitute!
Happy Cooking!
– Yumna
Focus kw Ingredients
- Spaghetti noodles: Traditionally, this dish is made with spaghetti noodles. Linguine or fettuccine are easy swaps. Just make sure to salt the pasta water well since that’s where a lot of the flavor starts.
- Greek whole milk yogurt: Use plain full-fat or 2% Greek yogurt for the best texture. Nonfat works, but it can be slightly tangier and thinner. Let it sit out for a few minutes to warm up before adding, so it doesn’t shock in the pan.
- Garlic: Fresh garlic is what I prefer, but you can use 1 teaspoon of garlic powder in place of the 2 cloves.
- Parsley & Mint: Fresh parsley is key in this recipe. I divide the parsley so some goes into the sauce and some on top at the end. If you’re not into mint, you can leave it out or replace it with more parsley.
- Olive Oil: It’s divided between toasting the pine nuts and gently warming the garlic and yogurt. Use a good olive oil since the flavor comes through.
- Pine nuts: Pine nuts are optional, but I think they add a nice crunch to the pasta. Watch them closely while toasting because they brown quickly. If you don’t have pine nuts, chopped walnuts or slivered almonds work too.
How to Make Pasta with Yogurt Sauce
Pasta with Yogurt Sauce Recipe
Ingredients
Instructions
- In a large pot of boiling salted water, cook the pasta according to package instructions; drain well and reserve ½ cup of pasta water.
- In a large skillet over medium heat, heat 1 tablespoon olive oil. Add the pine nuts and cook until golden brown, about 3-5 minutes. Remove from the skillet and set aside.
- Heat the remaining olive oil in the skillet, add the garlic and 1 tablespoon parsley and cook until fragrant, about 1 minute. Turn the heat to low, add the yogurt and salt and use a whisk to combine and lightly warm up the yogurt. Remove from heat.
- Transfer the cooked spaghetti to the skillet and toss with the yogurt sauce. Add some pasta water to thin out the sauce, if desired.
- Serve with toasted pine nuts, remaining parsley and chopped mint.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Use whole milk yogurt. Because we’re not using heavy cream here, you want the yogurt to be as rich and creamy as possible, so whole milk yogurt is preferred to 2% yogurt. The authentic recipe uses whole milk yogurt for the best taste and consistency and also to help minimize curdling when the yogurt is heated.
- Stir frequently while cooking the yogurt sauce. Yogurt can curdle in heat when the protein strands tighten up. Stirring frequently will help to minimize this, as does using full-fat yogurt.
- Use a metal pan and whisk. The best way to get smooth and creamy yogurt sauce is to use a whisk and stir frequently. Because the whisk can scratch non-stick cooking surfaces, I recommend using a metal pan.
- Save the pasta water. If your white sauce comes out too thick, adding in some pasta water can help thin it out. Just be sure to add a little bit at a time until you reach your desired consistency.
Serving Ideas
- Mains: Beef Kafta, Chicken Kabob, Kibbeh Balls, Beef Shawarma
- Salad: Mixed Greens Salad, Tahini Salad, Chickpea Salad
- Soup: Roasted Tomato Soup, Broccoli Soup, Crushed Lentil Soup
Comments
Hi Yumna, could I substitute Coconut Yogurt for the milk Yogurt? Thanks
Hi! I haven’t tested this recipe with coconut yogurt, but it should work. I’d make sure it’s plain and unsweetened so it doesn’t add any sweetness to the pasta. And just know that the flavor will be a little different and may have a slight coconut taste. Warm it gently on low heat and thin it with a little pasta water as needed to keep the sauce smooth. Hope that helps!
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