A rich and creamy pasta dish with garlic, parmesan, and herbs. The silky sauce coats every strand of tagliatelle for a comforting and indulgent meal.

italian

Nutrition

Rich in protein and calcium from parmesan cheese, but high in saturated fat and calories from cream and butter.

Calories	560 kcal
Energy	2343 kJ
Protein	21 g
Total Fat	30 g
Saturated Fat	18 g
Trans Fat	0 g
Polyunsaturated Fat	2 g
Monounsaturated Fat	8 g
Cholesterol	96 mg
Carbohydrate	54 g
Sugars	3 g
Dietary Fibre	2 g
Sodium	463 mg

*per serving

VegetarianHalalNut FreePeanut FreeSesame FreeEgg FreeSoy FreeShellfish Free

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

pastadinnerlunchmain coursefamily friendlystovetop

Creamy garlic pasta

Good Food (Helena Busiakiewicz)

4

Name: Creamy garlic pasta — Tasty Bites
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Ingredients: 300 gram Tagliatelle; 20 gram Salted Butter; 6 Garlic Cloves; 2 tablespoon Plain Flour; 150 milliliter Chicken Stock; 200 milliliter Double Cream; 85 gram Parmesan; 20 gram Flat-leaf Parsley

servings

0

per serve

0

minutes

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Ingredients

300 gram Tagliatelle

any long pasta will work

20 gram Salted Butter

6 Garlic Cloves

finely chopped

2 tablespoon Plain Flour

150 milliliter Chicken Stock

200 milliliter Double Cream

85 gram Parmesan

grated

20 gram Flat-leaf Parsley

roughly chopped

Equipment

Large frying pan

Large pot

Whisk

Grater

Instructions

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.

300 gram Tagliatelle
any long pasta will work
20 gram Salted Butter
6 Garlic Cloves
finely chopped

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.

2 tablespoon Plain Flour
150 milliliter Chicken Stock
200 milliliter Double Cream
85 gram Parmesan
grated

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.

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

20 gram Flat-leaf Parsley
roughly chopped