Greek Yogurt Alfredo Sauce
Get my healthy, easy, recipe for a leaner protein-packed Alfredo Sauce that uses Greek yogurt instead of tons of butter and cream. This post is sponsored by Stonyfield.
Today I’ve got a delicious, easy and healthy recipe for Greek yogurt Alfredo Sauce. But first, a reminder or perhaps explanation of why I’m such a fan of organic yogurt and organic dairy.
Here’s what happened…
The blogger asked the farmer, “So why did you switch from being a regular dairy farm to an organic one?”
The farmer answered, “The price point. Purely.”
All of our heads shot up. The group of Stonyfield bloggers touring New England’s organic dairy farms expected discussion about health or the environment or the well-being of cows. We did not expect an answer about money.
The candor of that answer. Geez.
One of the things we learned on our tour is that dairy farming (and all farming) is hard work. The income is not always consistent but is always hard-fought. Farmers switch to organic for a variety of reasons but the fact that organic is more and more in demand and that it is at a premium cost-wise is definitely a factor.
Thankfully, he elaborated and relieved my idealistic soul. He explained that it was a financial decision at first but that the repercussions of that decision had shifted his whole way of thinking. What caused the change? The cows were healthier.
Another farmer we spoke to had a similar story. He gave an example: His vet bill for the year (for the ENTIRE year) is $200. The cows rarely get sick. That’s it.
They’re free to wander the pastures and hang out and eat. They seemed like pretty happy cows to me, that’s for sure.
Another cool thing about organic dairy farms (and the organic farming movement generally) is that everyone is looking for ways to do things better. One of the farms we visited is a farm that specializes in teaching and training organic dairy farmers. They’ve just acquired a nifty bit of equipment. You can see it in the background here.
It’s a mobile milking machine with the purpose to keep cows happy, really. Basically, the farmers take the machine to wherever the cows are grazing. The cows don’t even have to leave the pasture. They wander in, get milked and get back to their beloved grass.
Happy healthy cows. Delicious healthy dairy. Such wonderful things. Let’s put them to use!
Greek Yogurt Alfredo Sauce Recipe
Today I’m sharing a recipe for Greek Yogurt Alfredo Sauce that uses Stonyfield organic Greek yogurt. It’s quite a bit leaner than the traditional version and is really easy to make. Plus it packs a nice bit of protein in there. That’s seriously one of my favorite things about Greek yogurt. The protein really fills me up.
To make this you melt some butter and add minced garlic. Warm it for a few seconds. Add some white wine (or water or vegetable broth or chicken broth). Heat it up to a simmer. Then remove it from the heat, let it cool a tiny bit and then stir in Greek yogurt, salt, pepper and shredded Parmesan cheese.
Put the pan on low heat, stirring until the Parmesan has been incorporated in, but don’t let it reach a simmer. Yogurt is finicky at higher temperatures and could easily curdle on you.
In fact, you should be careful about how you add the finished sauce to your noodles for that very reason. If you drain your noodles and return them to the still very hot cooking pot and then add your Greek yogurt sauce, the heat could cause curdling. Instead, drain the noodles and transfer them to a room temperature serving bowl. Stir them around for 30 seconds or so to cool them a bit. Then add the sauce, stir and serve. Note that if something goes wrong and it does curdle, no worries. It’s perfectly safe to eat. And it’ll still be tasty too, just kind of clumpy as though you added garlicky Parmesan-flavored ricotta to your noodles instead of sauce.
Greek Yogurt Alfredo Sauce
This recipe makes enough sauce to coat 12 oz. of uncooked pasta (but cook it before mixing it with the sauce! lol). An important note: Yogurt can easily curdle at high heat. To prevent the sauce from curdling when you mix it with the hot pasta, do this. Drain your pasta and then transfer it to a room temperature serving bowl. Stir it for 30 seconds or so to cool the noodles a tiny bit. Add the sauce, stir and serve.
- 2 Tbsp. unsalted butter
- 2 cloves garlic, minced
- 1/2 cup white wine (or water, vegetable broth or chicken broth - but the latter two will make the sauce less white)
- 1 cup Stonyfield Greek Yogurt
- 1 oz shredded Parmesan cheese (it's about 1 cup)
- 1/2 tsp. salt
- 1/4 tsp. coarse black pepper
- Melt the butter in a small sauce pan over medium-low heat. Add the garlic. Stir and cook 1 minute.
- Stir in the wine and increase the heat. Bring it to a simmer. Remove from heat and let sit for 2 minutes.
- Whisk in the yogurt, salt and pepper. Whisk in the Parmesan. Put the pan over low heat and stir constantly until the Parmesan is mostly melted into the sauce, 3-4 minutes. Do not let it come to a simmer or boil as this could cause it to curdle. To serve: Cook 14 oz. pasta according to package directions. Drain. Transfer pasta to a large serving bowl and stir it by itself to cool it slightly for 30 seconds. Add the still-warm alfredo sauce and stir to coat.
A big (HUGE!) thank you to Stonyfield and to The Beaudoin Farm, Winsome Farm Organics and Wolfe’s Neck Farm for an informative, fun and delicious trip!
Disclosure: I’m proud to be a Brand Ambassador for Stonyfield. They compensate me to write about and use their products in my recipes, blog posts and across social media. All opinions are my own. Always.