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Creamy Pasta Without Heavy Cream

A simple and delightful way to achieve a creamy pasta sauce without using heavy cream, using common pantry ingredients.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 8 ounces pasta (penne, rigatoni, or fettuccine)
  • 2 tablespoons butter or olive oil
  • 2 cloves garlic, minced
  • 3/4 cup milk (any kind) or 1/2 cup Greek yogurt Choose one.
  • 3/4 cup grated parmesan Plus more to top.
  • 1/2 to 1 cup reserved pasta water To adjust sauce consistency.
  • to taste Salt and black pepper
  • optional spinach, peas, cooked chicken, or sautéed mushrooms Additions to enhance the dish.

Method
 

Preparation
  1. Boil the pasta in salted water according to package instructions and reserve at least 1 cup of pasta water.
  2. In a pan, melt butter or olive oil and sauté garlic for about 30 seconds until fragrant but not browned.
  3. Reduce heat to low and add milk or yogurt, warming it gently.
  4. Stir in grated parmesan until melted.
  5. Add reserved pasta water gradually, stirring until the sauce looks silky and coats the back of a spoon.
  6. Toss in the cooked pasta and season with pepper and salt, adjusting to taste. If adding spinach, stir it in at the end until it wilts.

Notes

If the sauce is too thick, add more pasta water; if too thin, simmer on low and add more parmesan. Adjust as you go for the best texture.