The HEALTHIEST Creamy Garlic Pasta | Easy ONE-PAN 20 Minute Recipe
This Creamy Pasta is truly The HEALTHIEST Creamy Garlic Pasta Ever. It´s packed with flavors, made with simple everyday ingredients and done in about 20 minutes using just one pan. Serve it next to a crunchy baguette and a bottle of Spanish wine for a complete and delicious meal.
What makes this creamy pasta healthier than others, is using light cream cheese instead of heavy cream to give it that creamy goodness. Important for the cream cheese to be at room temperature, as it makes it so much easier to work with.
For the liquid I used vegetable broth, as it gives the pasta a bigger depth of flavors. You can use other liquids, such as chicken broth or even water. For the pasta I used penne, but any type of pasta will work in this recipe.
TIPS & TRICKS to Make this Recipe: If you notice your cream sauce is too thick when mixing it with the pasta, just add in some broth or water at room temperature. I suggest serving this dish right when it´s done, as the longer it sits, the thicker the sauce will get and will lose its creamy texture.
If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.
Support Spain on a Fork. Get your Spain on a Fork Apron and other awesome Merchandise here.
Your SUPPORT Helps Spain on a Fork Keep Going
Watch the Video Below on How to Make The HEALTHIEST Creamy Garlic Pasta
The HEALTHIEST Creamy Garlic Pasta
- 2 tbsp extra virgin olive oil 30 ml
- 1 small onion
- 8 cloves garlic
- 1 tsp dried oregano 1 gram
- 3 1/2 cups vegetable broth 840 ml
- 8 oz penne pasta 225 grams
- 4 oz light cream cheese 120 grams
- 1/2 cup finely grated Manchego cheese 60 grams
- 1/4 cup chopped fresh parsley 15 grams
- pinch sea salt
- dash black pepper
Heat a large fry pan with a medium heat and add in the olive oil
In the meantime, finely chop the onion and roughly chop the garlic, then add into the pan with the hot olive oil, mix continuously
After 3 to 4 minutes and the onion is translucent, add in the dried oregano, quickly mix together, then add in the vegetable broth and season with sea salt & black pepper, raise to a high heat and gently mix together
Once it comes to a boil add in the pasta, mix every 2 minutes so the pasta evenly cooks and it doesn´t stick together
While the pasta is cooking, add the cream cheese at room temperature into a bowl, along with the grated cheese and chopped parsley, season with a kiss of sea salt & black pepper, using a spoon push down on the mixture and mix until everything is well mixed together
After 9 to 10 minutes and most of the broth has been absorbed by the pasta but there is still plenty of broth left, place a lid on the pan and lower to a low-medium heat, simmer for 2 to 4 minutes or until the pasta is cooked al dente
Once the pasta is cooked al dente remove the lid and turn off the heat, add in the cream cheese mixture and gently mix together until well mixed and you end up with a creamy pasta
Serve directly out of the pan or transfer into serving dishes, enjoy!
Get the Spanish Olive Oil I used to make this Recipe
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.