Creamy Garlic Herb Pasta (Mild Herbs)

Name: Creamy Garlic Herb Pasta (Mild Herbs)
Prep time: 25 min
Total time: 25 min
Yield: 3 servings
Cuisine: European
Ingredients: 10 oz dried pasta (such as fettuccine or penne); 3 tbsp unsalted butter; 1 tbsp olive oil; 3 clove garlic; 2 tbsp all-purpose flour; 1.5 cup whole milk; 0.5 cup heavy cream; 0.75 cup Parmesan cheese, finely grated; 2 tbsp fresh parsley, finely chopped; 2 tbsp fresh chives, finely sliced; 1.25 tsp salt; 0.25 tsp black pepper; 0.5 cup pasta cooking water

European · 25 mins

Cream sauce infused with garlic and mild herbs like parsley and chives.

By mansi

Servings

10 oz dried pasta (such as fettuccine or penne)
3 tbsp unsalted butter
1 tbsp olive oil
3 clove garlic
2 tbsp all-purpose flour
1.5 cup whole milk
0.5 cup heavy cream
0.75 cup Parmesan cheese, finely grated
2 tbsp fresh parsley, finely chopped
2 tbsp fresh chives, finely sliced
1.25 tsp salt
0.25 tsp black pepper
0.5 cup pasta cooking water

Calories

890 kcal

Protein

28g

Carbs

100g

Fat

42g

Fiber

Sugar

10g

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Cook Pasta

1. Bring a large pot of well-salted water to a boil and add the dried pasta, cooking until just al dente according to package directions.

10 oz dried pasta (such as fettuccine or penne), 1.2 tsp salt
2. Just before draining, scoop out some pasta cooking water and set aside, then drain the pasta and leave it in the colander.

0.5 cup pasta cooking water
Make Cream Sauce

3. While the pasta cooks, place a large skillet over medium heat and add the butter and olive oil, letting the butter melt gently.

3 tbsp unsalted butter, 1 tbsp olive oil
4. Add the finely chopped garlic to the skillet and cook, stirring often, until fragrant and just turning pale gold, about 1 minute; do not let it brown.

3 clove garlic
5. Sprinkle the flour over the fat and garlic, whisking constantly to form a smooth paste, and cook for about 1 to 2 minutes to remove the raw flour taste.

2 tbsp all-purpose flour
6. Slowly pour in the milk while whisking, then add the heavy cream, continuing to whisk until the mixture is smooth with no lumps.

1.5 cup whole milk, 0.5 cup heavy cream
7. Bring the sauce to a gentle simmer, stirring often, until slightly thickened and silky enough to coat the back of a spoon, about 4 to 6 minutes.
Finish Sauce

8. Lower the heat, stir in most of the Parmesan cheese until melted and smooth, then season with salt and black pepper to taste, keeping the flavor gentle.

0.4 cup Parmesan cheese, finely grated, 1.2 tsp salt, 0.2 tsp black pepper
9. Stir in the chopped parsley and chives, cooking for about 30 seconds so the herbs infuse but stay bright and mild.

2 tbsp fresh parsley, finely chopped, 2 tbsp fresh chives, finely sliced
Combine and Serve

10. Add the drained pasta to the skillet, tossing gently to coat in the sauce and adding a splash of pasta cooking water as needed until the sauce is glossy and clings lightly to the pasta.

10 oz dried pasta (such as fettuccine or penne), 0.5 cup pasta cooking water
11. Taste and adjust seasoning very lightly if needed, then serve the creamy garlic herb pasta warm, topped with the remaining Parmesan if desired and ready for any chickpea topping on the side or over the top.

0.4 cup Parmesan cheese, finely grated

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