Creamy garlic pasta
Add to favourite + Print Print

Creamy garlic pasta

By Helena Busiakiewicz

This creamy tagliatelle recipe makes a comforting midweek meal. Any long pasta will work, so use whatever you have in the cupboard

  • Prep:5 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 699
  • fat 38g
  • saturates 23g
  • carbs 66g
  • sugars 0g
  • fibre 5g
  • protein 20g
  • salt 0.74g

Ingredients

  • 300g tagliatelle (any long pasta will work)
  • 20g salted butter
  • 6 garlic cloves , finely chopped
  • 2 tbsp plain flour
  • 150ml chicken stock
  • 200ml double cream
  • 85g parmesan , grated
  • 20g flat-leaf parsley , roughly chopped

Method

  1. Begin by cooking the pasta following pack instructions. Meanwhile, melt the butter in your largest frying pan. Once foaming, add the garlic and 25 twists of a black pepper mill. Cook for 4-5 mins, until the garlic is light golden and fragrant.

  2. Stir in the flour to form a paste. Stir for 1-2 mins, then slowly whisk in the chicken stock until you have a smooth sauce. Pour in the double cream and sprinkle in most of the parmesan. Stir until everything is melted and combined, then season to taste.

  3. Transfer the pasta straight into the sauce, alongside a good splash of the cooking water. Mix thoroughly, adding a little more pasta water if necessary, until you have a thick and glossy sauce.

  4. Divide between four bowls and serve topped with the chopped parsley and remaining parmesan.

Suggested recipes from this collection...