Creamy Pasta
Ready to whip up a delightful meal in no time? This creamy pasta dish combines al dente noodles with rich, velvety sauce, enhanced by a sprinkle of Parmesan and a dash of garlic for that extra zing. Perfect for busy weeknights, it's a deliciously satisfying dinner that you can have on the table in just minutes!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 2 garlic cloves, minced
- 1 onion, diced
🥛Dairy & Eggs(3)
- 1 small piece of butter
- 200 milliliters of cream (6.76 fl oz)
- Parmesan cheese, to taste
🫙Pantry Staples(3)
- Pasta, as needed
- Pasta water, as needed
- Tomato paste, to taste
📦Other(1)
- Spices, to taste
Nutrition (per serving)
Calories
546
Protein
16g
Carbs
64g
Fat
25g
👨🍳 Instructions
- 1
Peel and finely dice the onion.
- 2
Mince the garlic cloves.
- 3
Heat a pan and melt a small piece of butter.
- 4
Sauté the onions briefly, then add the garlic.
- 5
Add a generous amount of tomato paste and sauté until aromatic.
- 6
Pour in 200 milliliters of cream and stir.
- 7
Add Parmesan cheese and a piece of Parmesan rind for extra flavor.
- 8
Cook the pasta al dente in a separate pot.
- 9
Combine the pasta with the sauce, adding pasta water and spices to taste.
- 10
Mix well and serve.
💡 Pro Tips
- ✓Toast tomato paste in butter for 2-3 minutes before adding cream to caramelize its sugars and reduce raw, acidic flavor by converting compounds like lycopene through the Maillard reaction.timing2-3 minutes
- ✓Reserve 240ml of starchy pasta water and add it gradually to the cream sauce at a 1:1 ratio with cream to emulsify the fat and create a silky coating that clings to pasta; starch molecules act as natural emulsifiers.technique1:1 ratio (cream:pasta water)
- ✓Add Parmesan cheese only after removing the pan from heat, then stir constantly for 30 seconds while the residual heat (around 160-170°F) melts it; direct high heat causes the protein casein to seize and create graininess.timing30 seconds, below 170°F
- ✓Use a Parmesan rind that's at least 1-2 cm thick and simmer it in the cream for the full cooking time (8-10 minutes) to extract umami compounds like glutamates and nucleotides that intensify savory depth.ingredient8-10 minutes simmer time, 1-2cm rind thickness
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Creamy Pasta
Ready to whip up a delightful meal in no time? This creamy pasta dish combines al dente noodles with rich, velvety sauce, enhanced by a sprinkle of Parmesan and a dash of garlic for that extra zing. Perfect for busy weeknights, it's a deliciously satisfying dinner that you can have on the table in just minutes!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 2 garlic cloves, minced
- 1 onion, diced
🥛Dairy & Eggs(3)
- 1 small piece of butter
- 200 milliliters of cream (6.76 fl oz)
- Parmesan cheese, to taste
🫙Pantry Staples(3)
- Pasta, as needed
- Pasta water, as needed
- Tomato paste, to taste
📦Other(1)
- Spices, to taste
Nutrition (per serving)
Calories
546
Protein
16g
Carbs
64g
Fat
25g
👨🍳 Instructions
- 1
Peel and finely dice the onion.
- 2
Mince the garlic cloves.
- 3
Heat a pan and melt a small piece of butter.
- 4
Sauté the onions briefly, then add the garlic.
- 5
Add a generous amount of tomato paste and sauté until aromatic.
- 6
Pour in 200 milliliters of cream and stir.
- 7
Add Parmesan cheese and a piece of Parmesan rind for extra flavor.
- 8
Cook the pasta al dente in a separate pot.
- 9
Combine the pasta with the sauce, adding pasta water and spices to taste.
- 10
Mix well and serve.
💡 Pro Tips
- ✓Toast tomato paste in butter for 2-3 minutes before adding cream to caramelize its sugars and reduce raw, acidic flavor by converting compounds like lycopene through the Maillard reaction.timing2-3 minutes
- ✓Reserve 240ml of starchy pasta water and add it gradually to the cream sauce at a 1:1 ratio with cream to emulsify the fat and create a silky coating that clings to pasta; starch molecules act as natural emulsifiers.technique1:1 ratio (cream:pasta water)
- ✓Add Parmesan cheese only after removing the pan from heat, then stir constantly for 30 seconds while the residual heat (around 160-170°F) melts it; direct high heat causes the protein casein to seize and create graininess.timing30 seconds, below 170°F
- ✓Use a Parmesan rind that's at least 1-2 cm thick and simmer it in the cream for the full cooking time (8-10 minutes) to extract umami compounds like glutamates and nucleotides that intensify savory depth.ingredient8-10 minutes simmer time, 1-2cm rind thickness