Creamy Garlic Pasta

Creamy Garlic Pasta recipe

Creamy Garlic Pasta recipe
I’m basically physically incapable of resisting a recipe that has the word creamy in the title.

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.)

Creamy Garlic Pasta recipe

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.

Creamy Garlic Pasta recipe

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.

Make this, eat it, live it, love it. That’s my motto.

Creamy Garlic Pasta recipe

Creamy Garlic Pasta recipe

Creamy Garlic Pasta recipe

Creamy Garlic Pasta recipePrint Recipe

Creamy Garlic Pasta

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Ingredients:

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

Directions:

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.

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58 Responses to “Creamy Garlic Pasta”

  1. Christine H August 12, 2014 @ 6:28 pm (#
    51
    )

    Where has this been all my life? I usually make a homemade alfredo sauce in a separate pan and then the pasta and then merge…this made it so much easier. I halved the recipe, just me and my 2 daughters (10 and 2). I followed exactly, except I used light cream. There is NO need to use heavy cream…in fact, when I make my own alfredo sauce, I use fat free half and half and get the same results. I also refused to drain and liquid…all of that precious flavor juice! Instead, once the cream was added, I put back on high heat and mixed rapidly with a whisk (to keep from burning). This naturally thickens the sauce. Topped with some quickly sautéed shrimp and fresh basil instead of parsley…since it s what I had on hand, and I prefer the flavor. This was TO DIE FOR! My picky 10 yr old ate it up and so did my toddler, who, like her mama, adores all forms of carbs, especially creamy cheesy covered carbs. This one is going in my keepers list!

    Reply

  2. Sharon @ What The Fork Food Blog August 13, 2014 @ 6:25 am (#
    52
    )

    It’s 7 am, I haven’t had breakfast and here this bowl of pasta was staring me in the face. Now I want pasta for breakfast. Thanks Karly… #foodieproblems

    Reply

  3. Liz August 26, 2014 @ 11:42 am (#
    53
    )

    I found the recipe (and your website) via Pintrest.

    I decided to make your creamy garlic pasta last night… It’s so good!

    We made it with whole wheat pasta, so there was almost no liquid left over because it tends to absorb more liquid when cooking. I didn’t drain any water and I ended up with a thick sauce.

    I also used half-and-half (instead of heavy cream)because that’s what I use when making cream sauces. (Both my partner and I are slender with teenager-level appetites, despite being over a decade out of our teenage years. Making healthy choices usually involves lower saturated fat when possible, because portions are going to be huge ^-^’)

    It also refrigerates well for lunches, though reheating does ‘dry’ the sauce a bit. (I packed them individually right after dinner, because of how I figured the starch would make the dish stick together when cold. It ended up being good foresight.)

    Thank you for the recipe and blog, Karly! I’ve never cooked a pasta in with the sauce before, and I must say, I’m hooked!

    Reply

    • Karly replied: — August 29th, 2014 @ 11:04 pm

      @Liz,

      I’m so glad to hear that this was a hit! :) Switching to half and half sounds like a great idea!

      Reply

  4. Paula August 30, 2014 @ 2:36 pm (#
    54
    )

    I adore this recipe! Thanks so much! I’ve made it maybe half a dozen times in about a month. I’m gluten-free, so I used GF linguine and it was delicious. My 17 yo son even loved it. And he’s notoriously anti-GF anything. He thinks it’s yucky. I added bacon (because who doesn’t love bacon?) the last couple of times I made it. SO good. Adds a zing of something. Of course it’s great without the bacon but we’re big bacon lovers here, so I chopped up a few slices, browned them, then took them out and cooked the garlic in a teeny bit of the leftover bacon grease. Oh my. Thanks again!!

    Reply

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