Pasta with Basil Cream Sauce
A quick and easy pasta recipe featuring basil cream sauce.
Servings: 2 people
Ingredients
- ½ pound pappardelle pasta
- 1 cup heavy cream
- ½ cup fresh basil
- 2 cloves garlic minced
- ¼ cup Parmesan cheese fresh grated
- 2 tablespoons butter
- 1 tablespoon olive oil
- salt and pepper to taste
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. Add pappardelle and cook al dente according to package instructions.
- Reserve ½ cup pasta water, then drain. Tip: Saving pasta water helps loosen the sauce if it’s too thick later.
Saute Garlic
- In a medium saucepan, heat olive oil over medium heat. Add minced garlic and cook 1–2 minutes until fragrant. Tip: Don’t brown the garlic; it will turn bitter.
Add the Cream
- Pour in heavy cream and bring to a gentle simmer over medium-low heat. Stir occasionally to prevent sticking.
Add the Basil
- Tear or roughly chop fresh basil leaves and stir into the cream. Let them wilt for 1–2 minutes. Tip: Fresh basil gives a bright flavor, so add it just before blending.
Blend the Sauce
- Remove the pan from heat and carefully transfer to a blender or use an immersion blender to puree until smooth. Tip: Blending hot cream can be tricky—hold the lid with a towel and start slowly.
Finish Sauce
- Return the sauce to low heat. Stir in grated Parmesan and butter until melted and fully incorporated. Tip: If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.
Season
- Taste and add salt and pepper as needed.
Combine with Pasta
- Add the drained pasta to the sauce and toss to coat evenly. Tip: Tossing in the pan over low heat helps the sauce cling to the noodles.
Serve Immediately
- Garnish with extra Parmesan or basil leaves if desired.