Creamy Garlic Penne Pasta
photo by Jonathan Melendez
- Ready In:
- 1 (1 lb) box penne or (1 lb) box penne rigate, cooked as directed, drained and kept hot
- 2 tablespoons butter or 2 tablespoons margarine
- 2 garlic cloves, minced
- 2 tablespoons flour
- 3⁄4 cup chicken broth or 3/4 cup beef broth
- 3⁄4 cup milk
- 2 teaspoons parsley flakes
- salt and pepper, to taste
- 1⁄3 cup grated parmesan cheese
- Melt butter and add garlic in a medium sauce pan.
- Cook over medium for 1 minute.
- Add flour and cook 1 minute, stirring constantly.
- Stir in broth and milk and cook, stirring frequently, until sauce boils and thickens.
- Add parsley, salt, pepper and cheese.
- Stir until cheese is melted.
- Toss hot pasta with sauce and serve immediately.
Questions & Replies
This recipe is so garlicky and so creamy and sooooo easy to make. I got home from work, was incredibly tired and just wanted a filling meal. This one worked perfectly because it really didn't take much more than 15 minutes and tasted wonderfully. Next time, I might try adding some frozen peas and sliced mushrooms, but the recipe is great as is.
Great recipe, definitely 5 star. If you are using 1 pound of pasta, I agree with so many of the other reviews-double the sauce! I doubled it, but only used 3 tablespoons of flour, otherwise it gets too thick. I was worried it looked thin in the saucepan, but when I tossed it with the penne it coated the noodles beautifully and the pasta soaks up that sauce! My family loved it and my 7 yr old son gave it one of his "Favorite Recipe" stickers- LOL. It is as easy to make as the boxed mixes, but tastes so much better.I did use fresh parsley and added in some spices as suggested by others: crushed red pepper flakes (a pinch), 3/4 teaspoon sea salt, fresh ground black pepper, and 1/4 teaspoon Italian seasoning. I think the Italian seasoning gave it the spark it needed. I served it with Crispy Balsamic Baked Chicken Breasts (from this site , another favorite) and a vegetable blend of broccoli, cauliflower, carrots, zucchini, and yellow squash. What a keeper, thanks so much!
Here's a tweak, copying a local restaurant. ADD: pine nuts, sundried tomatoes, a little spinach and a few slices of fresh red pepper. could use half&half cream instead of just milk. For a complete meal in one dish, add mouth size pieces of cut-up chicken or chicken sausage. Then make a little more creamy sauce too.
I've made this several times now, I use vegetable broth because I'm a vegetarian and I also use half and half because that's what I had around the first time and it tasted good so that's what I keep using. I sometimes have leftover spinach or mushrooms from other recipes and I throw those into the sauce when it's bubbling but not quite boiling.