This parsley pasta comes together in 15 minutes for a full flavored meal taking advantage of this undderrated herb.
500 grams / 1 pound macaroni pasta
5 garlic cloves, peeled and finely sliced
55 grams / 4 tablespoons butter
30 grams / 1/3 cup parmesan, grated
1 1/2 cups flat leaf parsley leaves
80 milliliters / 1/3 cup heavy cream
Salt and pepper to taste
Shaved parmesan to serve
- Fill a deep saucepan with water 2/3 way up and set on medium-high heat.
- Add the pasta and cook on a low simmer, stirring to ensure the pasta doesn’t stick together too much.
- Place the parsley, cream and salt in a blender and set aside (or if you don’t have a blender, finely chop the parsley and set aside).
- Once the pasta is cooked, spoon into a bowl with the pasta water.
- Spoon 3 tablespoons of the pasta water into the blender.
- Add a tablespoon of butter to the pasta and stir through to ensure it doesn’t stick (as this cooks in a saucepan, there will likely not be a large amount of pasta water remaining.
- Place the remaining butter in the saucepan and add the sliced garlic, return to the heat and cook, stirring until lightly browned, approximately 2 minutes.
- Meanwhile, blend the parsley and cream mixture until fine and add to the garlic.
- Return the pasta to the pan and stir through the parsley sauce.
- Add the grated parmesan and stir through to melt slightly.
- Remove from the heat and place on your serving dishes.
- Sprinkle over parmesan and season.
- Serve immediately.
Sticky pasta: Due to this cooking in a large saucepan instead of a pot, some of the pasta may stick together, even after the creamy sauce has been stirred through, if you want to avoid this, you might want to stir.
Add more cheese (if you want): Wanting this to be more creamy than cheesy, you could easily double the parmesan or add half a cup of grated cheese of your preference to this to make it cheesier.
Other herbs: If you’re not a fan of parsley, this would definitely work with a bunch of basil or a mix of parsley, basil and a pinch of thyme or rosemary to make thise more herby.
Recipe by Roamingtaste
- Calories: 675 calories per serve