Quick, Easy, And Delicious Creamy Parmesan Pasta

I was planning on making spaghetti with tomato sauce yesterday but with the new and wonderful chill in our typically tropical air caused me to crave comfort food.  Comfort food to me is cheesy and creamy.  Spaghetti and red sauce is good but it is not wasn’t the creamy cheesy that I desired.

I headed to the kitchen to see what I could create.  I based this on a recipe that I had for a simple garlic broccoli pasta then I tweaked it for (1) the ingredients that I had (no broccoli) and (2) the comfort that I was craving (cheesy creamy yumminess).  I ended up making a creamy parmesan pasta that is seriously out of this world.

This dish is not only delicious but it is also super easy and quick.  It can be prepared in 20 minutes from start to finish and with very few ingredients.  Clean up is easy on this one as well because you cook your noodles and sauce in the same dish at the same time.

So, if you are still interested (how could you not be?) keep reading……and if you continue to read you will see that there is only one pic (totally NOT like me).  I lost my camera and my phone was dead while preparing this dish SO there is only one picture (from a not so great camera).  The plus side to this situation is that the lack of photos means that I have an excuse to cook this again soon so I can add new pics 🙂  Hint hint Santa, I need a new camera!

Here is what you need:

1/2  pound uncooked pasta, 2 teaspoons olive oil, 5 cloves of garlic (minced), 2 tablespoons of butter, 3 cups of veggie/chicken stock, 1/4 teaspoon of sea salt, 1/2 teaspoon of pepper, 1 cup grated parmesan cheese, 3/4 cup heavy cream, and 3 tablespoons of chopped fresh parsley

Here is what you do:

Heat the olive oil over medium heat in a sauce pan/pot.  Add the minced garlic to the oil and cook for 1 to 2 minutes, while stirring, until the garlic is golden but not burnt.  Add the butter and stir until melted.  Add the chicken stock, sea salt, and pepper.  Raise the heat to high and bring to a boil.  Add the pasta.  Cook the pasta, stirring occasionally,  for how every long necessary, or indicated on the packages directions, for the pasta.  Once the pasta is cooked reduce the temperature to medium low then mix in the parmesan and stir until the cheese is totally melted.  Turn the heat off then stir in the heavy cream and parsley.  Serve immediately.


Seriously, serve immediately.  This is not a dish to fix then set to the side.  You want to eat it while it is hot and creamy! I may head to the kitchen right now to make this again (I need a new picture, right?!).   And if I do I think that I will add broccoli, it would be an awesome addition to the cheesy creamy deliciousness that is this dish.

To see all of my recipes please click here.  If you liked this recipe you may like:

Spicy Shrimp Pasta or

Blackened Mahi with Cilantro Lime Quinoa



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