If you’re looking for a cream sauce for pasta, this is the one! It’s an easy one pot dish that’s full of garlic!
I mean, no. I can not pass it up.
If it’s creamy, I will eat it. (Go ahead. Make the that’s what she said joke. I deserve it.)
Anyway, I was pinning all the things one day, when I came across this recipe for Creamy Garlic Pasta from The Cheese Pusher and it sounded like a simple, flavorful dinner that would be pretty much perfect for a cheesy, creamy, garlic pasta lover like myself.
Pinterest is such a dangerous place, isn’t it? I will have my menu for the week all planned out and then I log on to Pinterest and it all goes out the window. I’m headed to the store to get ingredients for something else, because I can not wait another second to eat whatever it is that I just pinned! Danger, man.
So, I made the pasta. Then I stuffed it all in my face. It was fabulous. The flavor is really similar to alfredo, but there aren’t nearly so many calories as my standard alfredo sauce. It certainly isn’t low calorie fare, but I’m pretty sure that pasta was specifically made to make you hate skinny jeans, so you know. It’s cool.
I love this recipe, because it’s an easy one pot dish! If you’re looking for a garlic sauce for pasta, look no further! You’ll love how easy this is to prepare!
The noodles cook right in the sauce, giving them a ton of flavor without dirtying any extra dishes! The cream and cheese gets stirred in right at the end, meaning that oh mah word, this will just melt in your mouth! Top it with a little parsley, because hey…parsley is green and vegetables are green and therefore this is total health food. That’s how the food pyramid works, right? #america
Make this, eat it, live it, love it. That’s my motto.
Creamy Garlic Pasta
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
2 teaspoons olive oil
2 tablespoons butter
4 cloves garlic, minced
1/4 teaspoon salt
3 cups chicken stock
8 ounces linguine
8 ounces Parmesan cheese, grated
3/4 cup heavy cream
2 tablespoons chopped fresh parsley
In a large stock pot, heat the olive oil and butter over medium heat. When the butter has melted, add the garlic and cook until fragrant, about 1 minute.
Add the salt and chicken stock to the pan. Raise the heat to high and bring the stock to a boil.
Break the linguine in half and add it to the chicken stock. Cook according to package directions. (The amount of liquid left in the pot will determine how thick your sauce is. If you'd like it thicker, drain off most of the remaining liquid. I drained out about 1/4 cup.)
Reduce heat to medium and add the cheese to the pasta, stirring to combine. When cheese has melted, remove from the heat and stir in the cream and parsley.