Description
A rich and creamy garlic penne pasta recipe that combines tender pasta with a luscious Parmesan cream sauce, infused with garlic and Italian seasoning for a comforting and flavorful meal perfect for busy weeknights or special dinners.
Ingredients
Scale
Pasta
- 12 oz penne pasta
Sauce
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 1 teaspoon Italian seasoning (optional)
Garnish
- Chopped fresh parsley, for garnish
Instructions
- Cook the Pasta: Boil a large pot of salted water. Add the penne pasta and cook according to package instructions until al dente. Drain the pasta thoroughly and set it aside for later use.
- Prepare the Garlic Cream Sauce: In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, taking care not to burn the garlic. Sprinkle the all-purpose flour over the garlic, whisking constantly for 1-2 minutes to create a smooth roux that will thicken the sauce.
- Add Milk and Cream: Slowly pour in the whole milk and heavy cream while continuously whisking to prevent lumps. Cook the mixture for 3-4 minutes until the sauce thickens slightly and has a creamy consistency.
- Season the Sauce: Stir in the grated Parmesan cheese along with salt, black pepper, and Italian seasoning, if using. Continue cooking for 1-2 more minutes, allowing the cheese to melt completely and the sauce to become smooth and flavorful.
- Combine and Serve: Add the cooked penne pasta to the skillet, tossing gently to coat all pieces evenly with the creamy garlic sauce. Garnish with freshly chopped parsley before serving to add a touch of color and fresh flavor.
Notes
- For a lighter version, substitute heavy cream with additional milk or use half-and-half.
- Adjust salt according to the saltiness of the Parmesan cheese to avoid over-seasoning.
- For a gluten-free option, use gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently on the stovetop.
- You can add cooked chicken or vegetables like spinach or mushrooms for extra protein and nutrition.
