Simmering Saturdays: Creamy Herb Pasta
Creamy Herb Pasta
If you’re in the mood for a deliciously creamy, gourmet-style pasta that doesn’t take a lot of work but has a ton of flavor, you’ve come to the right place! This recipe comes together super quickly and makes a great side dish for a variety of meals, but is also an excellent main course that you can serve with roasted vegetables.
Ingredients
Seasonings
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon mustard powder
- 1 teaspoon parsley
Pasta
- ½ lb. linguine
- ½ cup dry white wine, or chicken broth. See notes.
- 3 tablespoons butter
- 3 cloves garlic, minced
- lemon pepper seasoning, optional. See notes
- 2 tablespoons flour
- 1 ¼ cups half and half, (half cream half milk)
- ¾ cup chicken broth
- 1 cup Parmesan cheese, finely grated from a block
- 2 teaspoons lemon juice
To Garnish
- Fresh Parsley
- Fresh Lemon
Instructions
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Prep Work: Combine the half and half, chicken broth, and seasonings in a large measuring cup with a spout and set aside. Measure out additional ingredients and begin boiling a pot of water for the pasta.
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Add the white wine, butter, and garlic to a large skillet and bring it to a gentle bubble. Let it reduce by half, about 4 minutes. (Pro Tip: Add a pinch of high-quality lemon pepper seasoning to the skillet for even more flavor. See notes.)
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Stir in the flour and cook for 1-2 minutes, stirring continuously.
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Add half and half mixture in small splashes, stirring continuously. Bring to a gentle boil, reduce heat to low, and cover it partially.
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Boil the pasta to al dente according to package instructions. Salt the pasta water well to ensure that the pasta itself has plenty of flavor. I use 2 tbsp. kosher salt. Drain once cooked.
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Slowly stir the grated cheese into the sauce over low heat.
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Remove from heat and stir in the lemon juice. Add the pasta and toss to combine. Taste and season with salt/freshly cracked pepper if desired. Serve with lemon wedges.
