Serve immediately with fresh parmesan on the side.
Taste the sauce and season with sea salt and freshly cracked pepper, to taste. Remove from the heat and allow to sit for a couple of minutes to allow flavors to mingle and the sauce to thicken. Gradually add the parmesan cheese while whisking simmer while stirring occasionally for a few minutes while the pasta finishes cooking.Īdd the drained pasta to the creamy garlic parmesan sauce along with a bit of reserved cooking water, if needed, and toss to coat evenly. Make the creamy garlic parmesan sauce while the pasta is cooking. Slowly whisk in the chicken broth and milk until creamy and smooth. Cook the pasta in a large pot of salted boiling water to al dente, per package instructions. Add the flour and cook, stirring constantly for 1-2 minutes. If the sauce is too thick, add more milk. Season with salt and pepper again to taste. Stir the sauce constantly until the cheese melts. Once added, return the saucepan to the stove over the lowest heat. Continue to cook this over medium heat and wait till it thickens. This is also a great time to add additional spices. Bring some onion powder and white pepper into the mix. Step 1: Boil the pasta and reserve some of the pasta water Step 2: Make the spinach cream cheese pasta sauce (in a food processor or blendereasy peasy) Step. Take your whisk and add some milk in small parts. Add the garlic to the melted butter and cook, stirring constantly, for 1 minute. Cook for 2-3 minutes and season with salt and pepper to taste. Then add flour to the melted butter and cook for 2 minutes. Make the creamy garlic parmesan sauce while the pasta is cooking by heating the butter in a large saucepan over medium heat. Side Note: Don’t overcook the pasta because it will cook a bit more in the sauce. Drain the pasta reserving 1/4 cup of the pasta cooking water. How to Make Creamy Garlic Parmesan Shells PastaĬook the pasta in a large pot of salted boiling water to al dente, per package instructions. My kids loved this pasta and said it was really creamy and tasty without being too heavy and rich.
Creamy pasta is always a big hit with my kids but instead of doing the really decadent versions like alfredo or mac and cheese, I made this lighter version using my son’s favorite pasta shape, milk, chicken broth, garlic, and lots of parmesan cheese. The sauce should coat the back of a spoon. Although it is fully cooked, it must be refrigerated. Andouille is sold ready-to-eat, with or without heating. This spicy, heavily smoked pork sausage is seasoned slowly and cooked over pecan wood and sugarcane to achieve its distinctive flavor and firm texture. Once the sauce thickens, turn off the heat. Skillet-Baked Ziti with Andouille, Tomatoes, and Peppers. My kids don’t start school until after Labor Day so they are still making occasional lunch requests during the week. Add the heavy cream and cook for 10-15 minutes, stirring frequently.