Creamy Garlic Penne Pasta
Indulge in a rich and creamy Garlic Penne Pasta that combines fragrant garlic with a velvety cream sauce, topped with Parmesan. Perfect for weeknight dinners or gatherings.
Ingredients
Pasta
- 12 oz penne pasta Use any pasta shape you prefer.
For the Garlic Cream Sauce
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced For a stronger garlic flavor, use roasted garlic.
- 2 tablespoons all-purpose flour To thicken the sauce.
- 2 cups whole milk Can substitute with low-fat milk for a lighter option.
- 1 cup heavy cream For a creamier sauce.
- 1 cup grated Parmesan cheese Ensure it's vegetarian-friendly if needed.
- ½ teaspoon salt Adjust to taste.
- ¼ teaspoon black pepper
- 1 teaspoon Italian seasoning Optional; adjust seasonings to taste.
- Chopped fresh parsley for garnish Adds freshness and color.
Instructions
Cook the Pasta
- Boil salted water in a large pot. Add penne pasta and cook until al dente, about 11-13 minutes. Drain and reserve about a cup of the pasta water.
Prepare the Garlic Cream Sauce
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant and golden.
- Sprinkle the flour over the garlic and stir to form a roux, cooking for another minute.
- Slowly whisk in the milk and cream, ensuring no lumps form. Cook until the mixture thickens, stirring frequently.
- Lower the heat and add the Parmesan cheese, salt, black pepper, and optional Italian seasoning. Mix until the cheese melts and the sauce is smooth.
- If the sauce is too thick, gradually add reserved pasta water until reaching the desired consistency.
Combine and Serve
- Toss the cooked penne pasta in the skillet with the sauce until evenly coated.
- Serve with additional grated Parmesan and a sprinkle of parsley for garnish.
Notes
This dish pairs well with a crisp green salad or roasted vegetables. For a spicy kick, add red pepper flakes to taste. Leftovers can be stored in an airtight container in the fridge for up to three days, but best enjoyed fresh.