Creamy Garlic and Herb Penne Pasta Recipe
A restaurant-quality Italian dish with tender penne pasta and a silky garlic-cream sauce, complemented by fresh herbs and vibrant vegetables for a complete, flavorful meal in 25 minutes.
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Servings: 4 servings
Calories: 550kcal
Ingredients
- 12 oz (340g) penne pasta
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup heavy cream (or substitute with full-fat coconut milk for a vegan option)
- 1/2 cup vegetable broth
- 1/2 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1/2 cup sun-dried tomatoes, chopped (oil-packed or dry-packed)
- 2 cups fresh spinach leaves
- Salt and black pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese, optional (or nutritional yeast for a vegan option)
Instructions
- Bring a large pot of salted water to a boil. Add penne pasta and cook according to the package instructions until al dente. Set aside 1 cup of the pasta water before draining the pasta.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant and just barely golden (do not burn).
- Stir in heavy cream or coconut milk and vegetable broth. Cook for 2-3 minutes until the sauce thickens slightly. Add sun-dried tomatoes and spinach, stirring until the spinach wilts.
- Gradually stir in 1/2 cup of the reserved pasta water to create a smooth, emulsified sauce. If necessary, simmer for another minute to adjust consistency.
- Toss the cooked pasta into the sauce, ensuring it is well coated. Add fresh basil and parsley, along with red pepper flakes if using. Season with salt and black pepper to taste.
- Serve the pasta in warmed bowls. Top with optional grated Parmesan or nutritional yeast, if desired.
Notes
You can substitute the heavy cream with coconut milk for a vegan version.
Add other seasonal vegetables like cherry tomatoes or zucchini for variety.
For extra flavor, use a mix of herbs like thyme and oregano.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Add other seasonal vegetables like cherry tomatoes or zucchini for variety.
For extra flavor, use a mix of herbs like thyme and oregano.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Serving: 1g | Calories: 550kcal | Carbohydrates: 65g | Protein: 18g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 60mg | Sodium: 500mg | Fiber: 5g | Sugar: 4g