What’s better than comfort food on a chilly fall or winter night? Nothing. I don’t know about you, but when I think of comfort food, I think of pasta. In fact, I think of my favourite, and famous, garlic pasta. I like to think of it as a grown-up, or elevated, mac and cheese. It’s creamy, garlicky, and infused with fresh thyme and rosemary.
I’ve made this for a variety of people and one thing is for sure, it’s a crowd-pleaser! It’s the perfect dinner, side dish, bring it to a potluck, and it’s even great reheated!
Side note: When reheated, the cream sauce turns into more of an oil-based sauce. Don’t worry, it’s still great!
So if you’re looking for a dish to impress, keep reading!
Jump to RecipeGarlic Pasta Instructions
Step one: Cook your pasta
You can’t have garlic pasta without pasta, am I right? So let’s start here. Boil your water and cook your pasta according to the instructions on the box. Now, I love to use penne for this recipe but feel free to use whatever pasta you prefer. Penne just works the best because it’s easy to eat and sauce seeps in the fills the inside, making every bite perfectly saucy.
Step two: Make your garlic herb cream sauce
To make this go as smoothly as possible, prep your ingredients beforehand.
In a medium to large sized pot, melt the butter on medium-low heat. Once the butter is melted, add your garlic and let it sweat for about five minutes. The aim is not to brown the garlic, we just want to sweat it. It will become super fragrant.
Once your garlic has been sweating for five minutes, add the marsala wine and sweat for another five minutes. Then add the rest of your ingredients!
Once all of the ingredients, except the pasta, has been added, whisk until everything is combined and the sauce is smooth. Bring the sauce to a simmer and continue to let it simmer until it thickens. This should take about ten minutes.
Once the pasta and sauce are done, drain your pasta and add it to the sauce. Serve and enjoy!
If you’d like to fancy it up a bit, pour your pasta and sauce into a casserole dish and top it with panko bread crumbs. Put your pasta under the broiler until the breadcrumbs are nice and browned. Garnish with a sprig of rosemary.
This pasta is a combination of everything delicious. Penne pasta in a garlic herb cream sauce.
- 1 Pound penne pasta
- 3 Tablespoons butter
- 2 Tablespoons minced garlic
- 3 Tablespoons marsala wine
- 2 Cups heavy cream
- 1/2 Cup milk
- 1/2 cup chicken broth
- 1 Cup grated parmesan
- 1 Tablespoon cornstarch
- 1 Tablespoon dijon mustard
- 2 Teaspoons minced fresh rosemary
- 1/2 Teaspoon minced fresh thyme
- 1/2 Teaspoon salt
- 1/4 Teaspoon cayenne pepper
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Wash your herbs and prep your ingredients.
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Cook pasta according to the directions on the box.
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In a medium-sized pot, melt your butter on medium-low heat.
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Add your minced garlic and let it sweat for around 5 minutes. We don't want the garlic to brown, just to become nice and gragrant.
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Add the marsala wine to your garlic and butter and let that sweat for another 5 minutes.
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Add the rest of your ingredients and whisk until it's nice and smooth. Let this simmer until it's thick and creamy, about 10 minutes.
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Drain the penne and add to the sauce. Stir and serve!
This garlic pasta and guaranteed to feed not just your stomach, but your soul! I promise you you’ll be hooked. If you’re still hungry later, feel free to check out our other recipes here! What is your favourite comfort food? Let us know in the comments! While you’re here, join our email list below to stay up to date on everything HeyLittleJ!
xo Little J
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