Marry Me Pasta
500kcal
Ingredients
For the sauce
- 1 1/2 tablespoons butter
- 4 cloves garlic, grated
- 2 cups light cream Can be substituted with half-and-half or full-fat cream.
- 1 cup fresh grated Parmesan cheese Substitutable with nutritional yeast for a vegan option.
- 1/2 cup sun-dried tomatoes Plus 1 tablespoon oil from the jar.
- 1 tablespoon finely chopped fresh basil
- 2 teaspoons chicken bouillon powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon crushed red pepper More if you want it to be spicy!
For the pasta
- 3/4 box thin linguini or other long noodle of your choice If using short noodles, use about 3 cups of dry noodles.
- 1/4 cup reserved pasta water For adjusting sauce consistency.
Method
Preparation
- Chop the sun-dried tomatoes finely and blend with 1 tablespoon of oil from the jar to make a coarse paste.
- Bring a pot of salted water to a boil and cook the noodles according to the package directions. Reserve about 1/4 cup of the pasta water before straining the noodles. Set aside.
Cooking
- Melt the butter in a large non-stick pan over medium heat. Add the grated garlic, crushed red pepper flakes, dried thyme, and chicken bouillon powder, cooking for 1 minute.
- Pour in the light cream and heat for 5 minutes, alternating between medium and medium-low heat, avoiding boiling.
- Add the fresh grated Parmesan cheese, sun-dried tomato paste, salt, pepper, garlic powder, and fresh basil. Stir to combine and let simmer for 5-7 minutes, adjusting with the reserved pasta water as needed.
- Add the cooked noodles to the sauce and stir to coat. Turn off the heat and serve, garnishing with additional Parmesan cheese if desired.
Nutrition
Serving1gCalories500kcalCarbohydrates50gProtein15gFat25gSaturated Fat15gSodium800mgFiber2gSugar4g
Notes
For ingredient substitutions, use half-and-half or full-fat cream for a richer sauce. For a vegan option, substitute with coconut cream and nutritional yeast. You can also add cooked chicken or shrimp for extra protein or toss in some spinach or arugula for added nutrition. Leftovers can be stored in an airtight container in the fridge for up to 3 days.