Time 15m Yield 6-8 serving(s) Number Of Ingredients 9 Steps:
Melt butter and add garlic in a medium sauce pan. Cook over medium for 1 minute. Add flour and cook 1 minute, stirring constantly. Stir in broth and milk and cook, stirring frequently, until sauce boils and thickens. Add parsley, salt, pepper and cheese. Stir until cheese is melted. Toss hot pasta with sauce and serve immediately.
Time 30m Number Of Ingredients 8 Steps:
In a large pot or dutch oven, heat oil over medium low heat. Add in garlic and saute for 1 - 2 minutes or until garlic is fragrant, do not burn. Add butter and continue stirring until butter melts. Add chicken stock and raise heat to medium high bringing stock to a boil. Once broth is at a boil add noodles. You can add them whole or break them in half and add them. Cook pasta for the length of time the package directs you to. Pasta will absorb almost all of the broth. When pasta is cooked through, remove from heat. Add Parmesan and stir until cheese is melted and noodles are cheesy. Add in heavy cream and mix well. Salt and pepper according to your tastes or as needed. Serve immediately. Top with more cheese!!
Time 45m Yield 6 Number Of Ingredients 11 Steps:
Melt butter with olive oil in a saucepan over low heat. Stir onions, garlic, sugar, and salt into the hot butter and oil. Cover pan and cook until onions are soft and translucent, stirring occasionally, about 20 minutes. Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 7 minutes. Drain and keep warm. Pour Chardonnay into onion mixture and bring to a boil; reduce heat to low and simmer until evaporated, 2 to 3 minutes. Stir heavy cream into mixture and simmer until slightly thickened, about 2 minutes. Transfer spaghetti to a serving bowl and pour onion sauce over pasta; sprinkle with Parmesan cheese and black pepper. Toss to coat.
Time 45m Yield 6 plates of spaghetti, 6 serving(s) Number Of Ingredients 6 Steps:
Press all of the garlic with a garlic press. Start to heat the water for cooking the spaghetti now. Don’t forget the salt! Heat the garlic and olive oil on very low in a frying pan for about 10-15 minutes. You know it’s ready when other people can smell it from everywhere within your dwelling. DO NOT LET THE GARLIC BROWN. If it starts to sizzle, add some olive oil to cool it down. Meanwhile add the spaghetti to the water if it’s boiling. Cook to al dente. Add the heavy cream to the garlic mixture and turn up the heat to medium. Stir occasionally until the sauce is consistent throughout. Add half a handful of the parsley to the sauce and cook for another two minutes. Combine the cooked pasta, sauce and parmesan cheese. Stir well and serve! Use salt, pepper, parmesan and more parsley for garnish.
More about “creamy garlic pasta recipes”
Time 30m Yield 4 Number Of Ingredients 10 Steps:
Heat olive in a medium pan over medium heat. Add garlic and stir until fragrant, 1 to 2 minutes. Add butter and stir constantly until melted. Pour in chicken broth; add pepper and salt. Bring to a boil. Add spaghetti and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Add more chicken broth if pasta starts to stick to the pan. Stir Parmesan cheese, cream, and parsley into the pasta and mix thoroughly. Serve immediately.
