Creamy Garlic Pasta

When I’m trying to make lunch or dinner in a cinch, I rely on Pastaroni and grilled cheese sandwhiches. Even though I tend to only rely on Pastaroni when I’m pressed for time, I do truly enjoy the different variety of pasta sauces they have- creamy garlic, parmesan, etc. They also tend to be friendly to a lacto-vegetarian diet. As I’ve said in my earlier posts, I like bringing variety into my weekly Italian dinner menu, so last week I tried to replicate a creamy garlic sauce recipe I found on Pinterest. It turned out great-tasting, and like all recipes I love, it was easy to make with easy-to-come-by ingredients. I’d like to make specific mention of the blog I got this from, The Cheesepusher- Cooking in College Never Tasted so Good. I’m copying and pasting her recipe, but I’d like to add mention of how many serving sizes this makes…. VERY MANY.  It lasted the five of us for dinner and lunch 2 days afterward. So, adjust the recipe per your serving sizes. 


2 tsp olive oil
4 cloves minced garlic*
2 tbs butter
1/4 tsp salt
1/2 tsp pepper
3 cups vegetable stock
1/2 lb spaghetti (this may be where I messed up…. I think I used a whole pound)
1 cup grated parmesan cheese *
3/4 cup heavy cream
2 tbsp chopped parsley*

Instructions (these are edited to be mine)

1. Boil angel hair pasta, strain, and set on
side. (The original recipe calls for boiling the pasta after step 2, but this way worked fine too.)

3. Add parmesan cheese, let it melt.
4. Add cream and parsley
5. Add cooked pasta, mix and serve.

* I used both shredded fresh parmesan and preserved canned parmesan, but the cheese didn’t melt all the way, adding a odd chewy but hard texture to the sauce. However, it was easy to look over and didn’t detract from the flavor of the sauce.

*I added more parsley and garlic, you can add to taste.

In the end, it turned out very tasty and aromatic, and I was able to accomplish exactly what I wanted- recreate a favorite flavor at home.

2. In a pot, heat the olive oil. Once it is heated, add the garlic and simmer until it is golden brown. Mix butter until it is melted. Add salt, pepper, stock and let it come to a boil.

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