Creamy Lemon Greek Yogurt Pasta

High-Protein Lemon Greek Yogurt Pasta

This lemon pasta with Greek yogurt sauce is my favorite for a Meatless Monday situation when the weather’s warm. The vibrant sauce is thick and creamy with a bright lemony flavor that will absolutely change your life! Plus, it comes together with minimal dishes in under 30 minutes, and all of the steps are SO easy. And with all that creamy, cheesy goodness, my littles don’t even notice the veggies (well, usually).

I love serving this pasta as a complete meal on its own, but it’s also super easy to customize with your favorite mix-ins or proteins. It’s healthy comfort food at its best and works for every occasion. I know you’ll love it as much as I do! 

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Why You’ll Love This Recipe

• Protein Forward – Thanks to the protein pasta and Greek yogurt, a single serving provides 36 grams of protein without sacrificing any of the taste or texture you want in a creamy pasta dish. 
• Vegetarian – As written, this Greek yogurt pasta is naturally vegetarian and nut-free and can easily be made gluten-free, too. 
• SO flavorful – Bright lemon, savory garlic, a hint of heat from red pepper flakes, and a rich, cheesy finish make every bite completely irresistible.
• Versatile – Add extra veggies, include protein, or switch up the spices and toppings to make this dish your own. 
• 25 Minutes – I mean, does it get any better than that??

RELATED: Protein Pasta Recipe

Ingredients

• Protein Pasta – Al Dente Protein Pasta is my favorite protein pasta for this recipe, but any brand will work. I prefer small to medium shapes, but use whatever you like best. 
• Olive Oil – Avocado oil also works. 
• Shallot and Garlic – Sautéed until fragrant, these create a sweet, savory, pungent flavor base. 
• Lemon – I use both lemon juice and lemon zest to give the sauce a bright, citrusy flavor, balancing some of the heaviness of the fats. 
• Crushed Red Pepper Flakes – Adjust to taste, depending on how spicy you prefer your pasta. 
• Cherry Tomatoes – Grape tomatoes work well, too. 
• Cream Cheese – I recommend using brick-style cream cheese, not cream cheese from a tub, for the best taste and creamiest consistency. Full-fat cream cheese will create the thickest sauce and most decadent flavor, but low-fat cream cheese is totally fine, too. 
• Plain Greek Yogurt – This helps create a smooth, silky sauce and adds lots of protein. Again, full-fat yogurt will create the best taste and texture, but any percentage works. 
• Parmesan Cheese – I recommend buying a block of Parmesan and grating it yourself. Pre-shredded cheeses contain anti-caking agents that prevent them from melting as easily! 
• Fresh Parsley

How to Make Creamy Lemon Greek Yogurt Pasta

This recipe comes together in less than 20 minutes! All you need is a large pot, a large, high-sided pan, and a bowl. Here’s how to make a Creamy Lemon Greek Yogurt Pasta Recipe: 

1. Prep the pasta – Cook the pasta just to al dente according to the package instructions. Reserve ¼ cup of pasta water, drain the rest, and set the pasta aside. 
2. Cook the veggies – Heat oil in a large pan, and add the shallot and garlic, cooking until fragrant. Then, add the lemon juice, red pepper, lemon zest, and tomatoes, and continue to cook until the tomatoes begin to soften. 
3. Combine – Stir in the cream cheese. 
4. Temper the yogurt – In a separate bowl, add the warm pasta water to the yogurt, whisking constantly. This prevents it from curdling! 
5. Combine and serve – Reduce the heat to low, and pour the yogurt mixture into the pan with the veggies, whisking to combine. Remove the pan from the heat, and stir in the cooked pasta. Top the dish with Parmesan and parsley, and enjoy warm! 

Tips

• Be sure to temper the yogurt. Slowly whisk warm pasta water into the Greek yogurt before adding it to the pan. This prevents curdling and keeps the sauce smooth and creamy.
• Keep the heat low. Once you add the yogurt mixture, reduce the heat to prevent the sauce from separating. 
• Don’t skip the pasta water. The starchy water thins the sauce and helps it cling to the pasta.  
• Avoid overcooking the tomatoes. You want them to soften and release their juices, but not fully break down and become mushy. 
• Salt your pasta water well. This is key to the best-tasting pasta of any kind! 
• Add the cheese off the heat. Stir in Parmesan after removing the pan from the heat to keep the sauce smooth and prevent clumping.
• Adjust the consistency as needed. Add an extra splash of pasta water if the sauce thickens too much.

RELATED: Bucatini Pasta Recipe

Variations

Add a protein. Grilled chicken, shredded chicken, shrimp, or salmon pair well with the lemony sauce. Or, to keep your Greek yogurt pasta vegetarian-friendly, add tofu, chickpeas, or white beans.

Make it extra veggie-packed. Add sautéed spinach, zucchini, broccoli, asparagus, or mushrooms for more nutrients and texture.

Use a different pasta. Swap in chickpea pasta, lentil pasta, gluten-free pasta, or even whole wheat pasta to suit your preferences and dietary needs. 

Make it extra spicy. Add more red pepper flakes or a drizzle of chili oil for an extra kick of heat. 

Add fresh herbs. Basil, dill, or chives would all be delicious for a fresh, springy flavor.

Make it ultra creamy. Add a splash of heavy cream or a little extra cream cheese for an even silkier sauce.

Add toppings. Finish your pasta with extra Parmesan, toasted breadcrumbs, or pine nuts for added texture right before serving. 

My Favorite Ways to Serve

I like to serve my lemon Greek yogurt pasta with a cherry plum goat cheese summer salad, a pear & goat cheese salad, or roasted asparagus for extra nutrients. Then, I include garlic bread to help scoop up all the sauce! 

If I’m feeling fancy or hosting guests, I serve healthier lemon posset, black bean brownies, or raspberry chocolate hazelnut pie for dessert, too. 

How to Store

Once cool, transfer leftover Greek yogurt pasta to an airtight container and store it in the fridge for 3-4 days. I don’t recommend freezing leftovers! The pasta becomes soggy, and the sauce will separate and become grainy once thawed. 

To serve, reheat leftovers in a skillet over low heat, adding a splash of milk, water, or broth to loosen the sauce back up. Or, warm individual portions in 20-30 second increments in the microwave, stirring in between to prevent the sauce from becoming clumpy. 

More Ways to Use Greek Yogurt

• Greek Yogurt Chicken Salad Lettuce Wraps
• Healthy Egg Salad with Avocado
• Protein Pancakes with Greek Yogurt
• Healthy Mixed Vegetable Casserole Recipe
• Spicy Sriracha Tuna Stuffed Avocado
• Apple Crumble Parfaits

Easy, Healthy Pasta Recipes

• Vegan Pasta Bake
• Mexican Pasta Bake
• Mushroom and Spinach Pasta Bake
• Simple Salmon Pasta 
• Creamy Brie Pasta
• Creamy Pumpkin Pasta