Salsa Alfredo con yogur griego

Ingredientes

• 1 tablespoon Olive Oil (or butter)
• 6 Garlic Cloves
• 1 1/2 cup Plain Greek Yogurt
• 1/3 cup Skim Milk (or half-half or skim milk (note 1))
• 1/2 cup Parmesan Cheese (shredded)
• 1 pinch Black Pepper (to taste)
• 1 pinch Salt (to taste)
• 8 ounces Cooked Pasta (spaghetti, fettuccine or penne)

Preparación

1. 1

   Cook the pasta following the packaging instructions for al-dente pasta. Use any pasta type you love, including low-carb, gluten-free, or protein pasta. Drain and set it aside.

2. 2

   In a medium saucepan, over medium heat, add olive oil and sauté the garlic until fragrant - about 30 seconds to 1 minute.

3. 3

   On low-medium heat, whisk in Greek yogurt and milk, then add cheese, salt and pepper.

4. 4

   Cook until the cheese melts and the sauce is warm. Don't simmer or cook on high heat or the sauce splits and forms yogurt curd. If it does, you can blend the sauce with a cornstarch slurry - see note 2.

5. 5

   Stir in the cooked pasta of choice and cook for a few extra minutes until warm and the pasta is coated with the sauce.

6. 6

   Serve with freshly chopped Parsley over any pasta you love.

7. 7

   --- Storage ---

8. 8

   Store for up to 3 days in the fridge in an airtight container. The sauce thickens in the fridge, and rewarm with a splash of water to loosen the sauce. Freeze it for up to one month and thaw it in the refrigerator the day before.