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. It starts by reducing some white wine in butter and garlic, (see pro tips for wine substitute). From there we add a little flour to create a roux, and slowly add a combination of chicken broth, half and half, and herbs. Freshly grated Parmesan cheese further enhances the sauce, and freshly squeezed lemon juice adds the perfect finish. Add some linguine and some freshly cracked pepper, and your gourmet meal is done!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Add butter, garlic, and white wine to a skillet and bring it to a gentle boil. Let it reduce by half and whisk in the flour. Cook for 2 minutes, then add half and half, chicken broth, seasonings. Bring to a gentle boil, then reduce to a simmer.
Stir in Parmesan cheese, then remove from heat and stir in lemon juice. Add cooked linguine and toss to combine. Garnish with parsley and lemon wedges and serve!
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This does reheat well. Reheating this pasta in a makeshift double boiler on the stove top is the best way to restore it to its original form. Another reheating tip: I like to reserve and store some of the pasta water (about 1/2 cup), and add small splashes of it to the pasta while it reheats, it helps “loosen” up the noodles/sauce and restores it back to its original consistency. You don’t have to use the entire reserved amount.
Try These Next!
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
3-Quart Stainless Steel Sauté Pan– The same size as pictured in this recipe. Cheese Grater– Always shred your cheese from a block for soups and sauces, it melts and tastes much better than packaged shredded cheese. I use Belgioioso parmesan. Pasta Strainer– I have this one and love it. Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer. Pinch Bowls– for measuring out seasonings ahead of time.
