15 Minute Creamy Garlic Pasta Recipe (2024)

FAQs

How do you make pasta stay creamy? ›

You can add some cream, cheese and also a little boiled water in which the pasta was cooked. Adding all these elements will give your pasta sauce a thick and creamy structure.

At the same time. It's not for the faint of heart, but it tastes good. Cream can be good for pasta sauce because it will give an unctuous richness to the dish. Fat carries flavor well and it will coat your mouth with the flavors of the sauce.

As a general rule, pair the heartier sauces with the wider noodles: Wide ribbons like pappardelle pair well with rich, meaty sauces while the thinner flat noodles, like fettuccine or linguine, are best paired with simple cream sauces like Alfredo or delicate proteins like seafood.

Whole milk is an excellent substitute for heavy cream. It adds richness to your pasta sauce without the excess fat. Simply simmer your favourite pasta sauce with whole milk until it thickens to your desired consistency. The result is a velvety and indulgent sauce that pairs beautifully with pasta.

Greek yogurt: Mixing Greek yogurt with minced garlic, lemon juice, and salt can make a low-calorie and lower-fat alternative to traditional alfredo sauce. Cauliflower puree: Blend cooked cauliflower with chicken or vegetable broth, garlic, and Parmesan cheese to make a creamy and lower-calorie sauce.

Since they are the same product, you can use heavy whipping cream and heavy cream interchangeably. Both are a versatile, all-purpose product for adding thick, creamy elements to sauces to soups to desserts, so it's worth keeping one on hand in your fridge.

Double cream

This is the most versatile type of fresh cream, it can be used as it is or whipped. Double cream contains 48% fat. Uses: It can be used as a pouring cream over fruit and puddings, used in cooking or whipped and incorporated into dishes or served separately.

Heavy cream will transform your sauce

Adding heavy cream to your jarred tomato sauce can transform it into a thicker, richer, creamy sauce that is velvety smooth. Your favorite premade sauce will not only become lighter in color, the cream will add a new depth of flavor to it.

Heavy cream and heavy whipping cream are essentially the same thing—they both have over 36% milk fat, and the name just depends on the brand. Whipping cream, however, is slightly different—it contains 30% to 35% milk fat, so it's slightly lighter (it's sometimes labeled light whipping cream).

How do you add cream to pasta without curdling it? ›

You don't want the cream to be boiling, just a very gentle simmer at all times. Add the lemon juice last. Lemon juice can curdle cream, I have never had that happen to me as I add it right at the end with the pasta. Also it shouldn't happen if your cream is neither too hot or too cold.

Can you substitute milk for heavy cream in pasta? Yes, however, it won't thicken in the same way as heavy cream. To get it thicker, whisk together 1 cup of whole milk (make sure it's COLD), 2 tablespoons of flour, and 2-3 tablespoons of melted butter (cooled). Whisk until smooth.

White sauce – also known as béchamel – is made with flour, milk, and butter. It's a basic sauce that can be used as a base for other sauces or as a topping for dishes like lasagna. Alfredo sauce, on the other hand, is made with butter, cream, and Parmesan cheese, and has a much richer flavour than white sauce.

Cream-based sauces are the richest types of pasta sauces because they usually contain heavy cream, along with butter, cheese or both. Alfredo Sauce: Alfredo is a rich, creamy white sauce mixed with butter and grated Parmesan cheese seasoned with pepper, and sometimes nutmeg.

You don't properly cool the pasta.

"It's not wrong, and I have done it before in the past [but] to make a more creamy pasta dish after cooking the pasta, drain it, and cool it on a sheet tray," he advises.

Using a lid to trap heat in the pot will speed up this process. Water at an adequate boil will cook pasta faster, without suffering a significant temperature drop when the noodles are added, and this will keep your pasta from getting mushy.

Oil trick

This is as simple as adding a drizzle of extra virgin olive oil before putting it in the refrigerator. Do not forget to stir well so that the oil is impregnated throughout the pasta and does not remain at the bottom of the container.