Creamy Lemon-Rosemary Pasta | Easy 20 Minute Spaghetti Recipe
This Creamy Lemon-Rosemary Pasta is seriously a pasta lovers dream. It´s packed with simple yet delicious flavors, easy to make and done in just 20 minutes. Serve it next to a garden salad and a crunchy baguette for an incredible meal.
To make this recipe I used spaghetti, but you can use any type of pasta you like. The most important thing is to make sure you cook it al dente. If you over cook it, it will get mushy and the sauce won´t cling to the pasta.
For the creamy sauce, I used a combination of milk and vegetable broth. The broth not only adds more flavor to the sauce, but it ensures that the flavors of the milk won´t overpower the sauce.
TIPS & TRICKS to Make this Recipe: Once you fill the stock pot with water and heat it, heat the pan you will cook the sauce in at the same time. That way once you start cooking the pasta, you can immediately start cooking the cream sauce. This way both elements can come together at the same time.
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Watch the Video Below on How to Make this Creamy Lemon-Rosemary Pasta
Creamy Lemon-Rosemary Pasta
- 8 oz spaghetti 225 grams
- 2 tbsp extra virgin olive oil 30 ml
- 1 shallot
- 6 cloves garlic
- 1 1/2 tbsp all purpose flour 14 grams
- 3/4 cup low fat milk 175 ml
- 3/4 cup vegetable broth 175 ml
- 2 sprigs fresh rosemary
- 1 lemon
- 1/2 cup grated Manchego cheese 60 grams
- pinch sea salt
- dash black pepper
Fill a stock pot a little over half ways with cold water, season generously with sea salt and heat with a high heat
At the same time, heat a large fry pan with a medium heat
Meanwhile, finely chop the shallot, roughly chop the garlic and remove the needles from the stems of rosemary and finely chop the needles
Once the water comes to a boil add in the spaghetti, cook until al dente (check package instructions)
At the same time, add in 2 tbsp extra virgin olive oil into the hot pan, along with the shallot and garlic, mix continuously, after 1 minute add in the flour, continue to mix, after 2 minutes add in the milk, vegetable broth, 1 tbsp (15 ml) fresh lemon juice and the chopped rosemary, continue to mix until you make a light creamy texture, about 4 to 5 minutes, then season with sea salt & black pepper, mix together and turn off the heat
Once the spaghetti is cooked al dente, start adding it directly from the stock pot into the pan with the creamy sauce, it´s ok if a little water goes into the sauce, then mix together until well mixed, remove from the stove top
Add the grated cheese and mix together until well mixed
Transfer into serving plates and top off with finely grated lemon zest, serve at once, enjoy!
Get the Extra Virgin Spanish Olive Oil I used to make this Recipe
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