Who doesn’t love quick and easy pasta? If you plan things well you can put a bowl of delicious pasta on a table in 20 minutes. And this is precisely how long it takes to make this baby. Say hello to my really tasty carb punch of Quick Garlic Butter Pasta (with a kick!).
This creamy, full of body and big flavours Quick Garlic Butter Pasta is a perfect dish for hungry individuals, who are after the full package. No shortage of garlic here! The thyme and parsley make it even more interesting with their herby notes, and butter and cream help to slide the pasta down easily to very soon satisfy the comfort food craving tummies.
I have recently been craving carbs and sugar a lot, which I’m guessing came from my new morning exercise routine. Sugary food is a bit of a surprise, because I normally eat it only with my eyes and I’m over it after a few spoonfuls. But give me risotto, gnocchi or noodles, like this quick garlic butter pasta, and I might even think of seconds.
I used to go to an amazing hot yoga class in Florida. But ever since I’m back in Guernsey I can’t find any class that would help me find that special energy I felt in the (Barkan Method Hot Yoga) studio. So I got lazy, put on weight and eventually gave up looking. Until about a week ago when I came across a fitness studio deal through QuidsIn.
I hope that this 3 month membership will sort me out! Well, the morning bootcamp is nowhere near my beloved, hot yoga, but I feel I need some regular, guided exercise to bring myself back to shape and to strengthen my core and back muscles. That sitting at the computer all day really does my back no good. So anyway, now that I’m on the exercise ball again, I feel rightfully hungry and carbs are on my mind a lot! Bring on the pasta! Buttery, garlicky and don’t scrimp on the cheese!
Quick Garlic Butter Pasta with a kick(ish)
This Quick Garlic Butter Pasta scores high on the garlic flavour scale. But I wouldn’t change a clove because it is the garlic flavour and not the pungency that comes through the most. The kick comes from the red chilli pepper and the level of spiciness is an easy adjustment to make.
Although, I am not a fan of overly spicy food that chilli pepper delivers a nice tingle on a tongue and a pleasant aftertaste. If you are after the real deal of a spicy kick simply leave the seeds in the chilli.
- 4 servings of pasta of your choice
- A glug of extra virgin olive oil
- 5 fresh garlic cloves, peeled and finely chopped
- 50 grams butter (about 4-5 tablespoons butter or ¼ stick)
- 5 tablespoons fresh parsley leaves, finely chopped
- 2 tablespoons fresh thyme, leaves only
- 1 tablespoon fresh red chilli pepper, finely chopped, seeds removed (or ⅔ teaspoon dry red chilli pepper)
- ¼ cup cream mixed with ¼ cup milk (or ½ cup of Half & Half instead)
- Salt & pepper to taste
- Wedges of lemon and Parmesan cheese to serve.
- Set pasta to boil according to instructions on packaging. (When cooked, drain and pour in the extra virgin olive oil. Mix the pasta, cover with a lid and reserve until the sauce is ready)
- While pasta is cooking, in a small saucepan, melt butter, add garlic and chilli and cook on medium-low heat until garlic starts turning straw colour.
- Pour the milk and cream in (or Half & Half instead), add thyme leaves, bring it all up to boil, season with salt and pepper and then turn the heat off. Pour this mixture over the pasta, sprinkle the parsley, mix well and serve immediately with lemon wedges and Parmesan cheese.
Need more carbs? Here are my picks for carb craves: Leek and Pesto Fettuccine, Skinny Creamy Cauliflower Pasta, Bacon Mushroom Pasta, Easy Gourmet Mushroom Risotto, Asparagus Lemon Risotto … or simply go to Recipes | Pasta and Risotto tab in the main menu.