This Creamy Garlic Pasta is truly the simplest pasta dish ever. It´s packed with so much garlic goodness and done in just 20 minutes. The perfect pasta dish for a lazy weeknight dinner, yet it´s bold enough for an elegant weekend lunch, next to a tomato salad and a bottle of Spanish wine.
To make this dish, I used spaghetti. But you can use any type of pasta noodles you like. Either way, make sure to check the package instructions on the pasta you are using. You want to cook your pasta al dente. If you over-cook it, you will end up with mushy pasta.
To make the creamy sauce, I used just olive oil, garlic, flour, oregano and milk. The milk I used was 2% fat milk. But you can also use non-fat or full fat milk. You can even use plant based milk to easily veganize this recipe.
TIPS & TRICKS to Make this Recipe: The cream sauce takes about 8 minutes to make from start to finish. So make sure to start your sauce once the pasta begins to cook. This way once the sauce comes together, the pasta should be cooked and the sauce doesn´t get cold.
Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRYING PAN
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH SEA SALT
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Watch the Video Below on How to Make this 20 Minute Creamy Garlic Pasta
Creamy Garlic Pasta | The Simplest & Most Incredible 20 Minute Recipe
Ingredients
- 8 oz uncooked spaghetti 225 grams
- 2 tbsp extra virgin olive oil 30 ml
- 1 head garlic
- 1 1/4 cups low-fat milk 300 ml
- 1 tbsp all-purpose flour 8 grams
- 1 tsp dried oregano 1 gram
- 2 tbsp finely chopped fresh parsley 8 grams
- pinch sea salt
- dash black pepper
Instructions
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Fill a stock pot with cold water, a little over half ways, season generously with sea salt and heat it with a high heat
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In the meantime, remove the cloves from a head of garlic, take the skins off the cloves and roughly chop the garlic, finely chop a handful of fresh parsley
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Once the water comes to a boil, add in 8 oz of uncooked spaghetti, mix it around to it´s fully coated in the boiling water, cook until al dente (check package instructions)
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While the pasta is cooking, heat a fry pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 1 minute add in the chopped garlic, mix with the olive oil, after another minute add in 1 tbsp all-purpose flour, mix continuously and cook for 2 minutes, then add in 1 tsp dried oregano and 1 1/4 cups milk, once again mix continuously until the mixture thickens up, about 4 minutes, then turn off the heat and season with sea salt & black pepper
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Once the spaghetti is cooked al dente, drain into a colander, shake off any excess water, add the cooked spaghetti into the pan with the creamy sauce, along with 2 tbsp of the finely chopped parsley, mix together until well mixed
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Trasfer into shallow bowls and serve at once, enjoy!
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Charmaine
20 . Apr . 2024A vegan for about 8 years. I had my appendix out. They said vegans heal faster. ☺
I’ve been a vegetarian for about 35 years.
I added vegan parmesan cheese after it was cooked. I felt it needed something.
I used almond milk. It didn’t thicken very much, but I cooked it a bit longer to evaporate down.
I haven’t eaten pasta in years. I used spaghetti noodles. (Allergic to tomatoes. . . bummer).
I used a garlic press. I love garlic.
This was FANTASTIC!
Going in my menu box.
Spain on a Fork
Happy to hear that! Much love 🙂
20 . Apr . 2024Candice Conway
03 . Feb . 2024Utterly delicious. It tastes so rich and decadent, but it’s healthy! Thank you.
Spain on a Fork
Happy to hear that!! Much love 🙂
03 . Feb . 2024Geni
26 . May . 2022I’ve made this a couple of times, once with fresh garlic and once with minced garlic from a jar. Neither was particularly good, but I actually liked the jarred version better. Today I made the jarred garlic version and combined it with home made alfredo sauce, tomatoes, broccoli & shrimp serveds on gemelli pasta. I was able to pick fresh herbs, parsley and oregano, and that really took it to a whole new level. This was definitely one of the top 5 dishes I’ve ever made. Restaurant quality for sure. I have this recipe pinned to my toolbar so I can access it quickly.
Spain on a Fork
Sounds great! Much love 🙂
27 . May . 2022Kevin Poole
I am a pensioner on a very limited fixed income. I love your recipes because 1) they are unfailingly delicious; 2) they rely on common, seasonal ingredients and are therefore economical; 3) they require no special tools or technical expertise.
Thank you for your service to enrich the lives of so many whom you do not even know, especially during these past two years of terrible isolation and loneliness! God bless you and yours!
20 . Jan . 2022Spain on a Fork
So happy to hear that 🙂 Much love!!!
21 . Jan . 2022Kenny
On my short list…
12 . Jan . 2022