Healthy Alfredo Sauce with Greek Yogurt

Grate 1 cup shredded parmesan cheese from the block and set it aside. Freshly grated parmesan melts more smoothly than pre-shredded cheese and gives the sauce a creamier texture.
Peel and mince 3 cloves garlic using a garlic press or knife. Fresh garlic adds the best flavor and blends evenly into the sauce.
In a small saucepan over medium heat, melt 1 tablespoon butter. Add the garlic, 1 teaspoon dried Italian seasoning, 1 teaspoon dried parsley, and 1/4 teaspoon salt. Stir gently and cook just until fragrant, about 30–60 seconds.
Reduce the heat to LOW and add 1 cup plain Greek yogurt. Stir until smooth and fully combined. Keep the heat low to prevent the yogurt from curdling.
Add the grated parmesan cheese and stir until melted and the sauce becomes smooth and creamy.
If the sauce is too thick, add 1–2 tablespoons of milk or almond milk and stir until it reaches your desired consistency.
Use the sauce immediately or toss it with pasta, vegetables, chicken, or spaghetti squash. The sauce thickens slightly as it cools.

Keep the heat low: Greek yogurt can curdle if it gets too hot, so always reduce the heat before adding it and stir gently.

Use plain Greek yogurt: Avoid flavored or sweetened yogurt, which can change the taste and texture of the sauce.

Grate the cheese yourself: Parmesan from the block melts smoothly and prevents a grainy or clumpy sauce.

Add milk slowly: If you want a thinner sauce, add milk a tablespoon at a time so it doesn’t get too loose.

Serve right away: This sauce is creamiest when freshly made and will thicken as it cools.

Did you make this recipe?Please let me know in the comments below how it turned out :)