Soul-satisfying Creamy Garlic Fusilli Pasta Recipe

This soul-satisfying Creamy Garlic Fusilli Pasta recipe is velvety and nourishing comfort food at it's best, with corkscrew pasta spirals smothered in a rich cheesy cream sauce flavored with butter and garlic.

4.58 from 21 votes

Print Recipe

Prep Time 5

Cook Time 25

Course Main Courses

Cuisine International

Servings

Calories 1295 kcal

Equipment

Ingredients

Pasta

350 grams fusilli pasta
2 litres water
30 ml salt

Creamy Garlic Sauce

30 ml cold butter approximately 2 tablespoons
15 ml finely crushed garlic (2 large cloves) approximately 1 tablespoons
750 ml fresh cream approximately 3 1/5 cups
250 grams grated cheese approximately 500 ml or 2 cups
5 ml salt (to taste) approximately 1 teaspoon
15 ml pasta spice approximately 1 tablespoon
1.25 ml freshly ground black pepper approximately 1/4 teaspoon
15 ml fresh chopped parsley for garnish approximately 1 tablespoon
60 ml full fat milk (optional)

Instructions

Boil the fusilli noodles according the packet instruction in salted boiling water until al dente. This should take no more than 8-9 minutes.
While the pasta is boiling, melt the butter in a pot over low medium heat and lightly saute the garlic until it is fragrant but not browned or burnt as this will make the sauce bitter. This will take 2-3 minutes.
Add the cream and allow the cream to simmer for an additional 5 mins on medium heat, while stirring continuously to ensure the butter and cream amalgamate into a smooth sauce.
Once the cream is lightly bubbling, add cheese and stir for 5 mins until the cheese in thoroughly melted into the cream.
At this point the mixture will be steaming. Now, add the pasta spice, salt, black pepper and half the chopped parsley.
Allow the sauce to cook through for 5-7 mins on low-medium heat and stir continuously until the sauce comes to a slight boil.
Reduce the heat, add the pasta and mix thoroughly. The sauce should now be thick luscious consistency and coat the pasta completely.
If you have reduced the sauce too much add the milk to thin the consistency.
Serve and garnish with the remaining parsley.

Notes

If you prefer more garlic (like we do), use 4 cloves instead of the amount indicated in the recipe.
Use the best cheese you have available. I used cheddar this time but it's even better with Parmesan.
I use Ina Paarman's pasta spice but any good quality pasta spice works.
If you don't have fresh parsley use 5 ml dried parsley instead.
For added nutrition add 2 cups chopped spinach to the sauce after you add the cream.
For a kick of lemon add lemon zest to the creamy sauce before serving.
An alternative garnish can be chopped toasted walnuts.

Nutrition

Calories: 1295kcalCarbohydrates: 76gProtein: 32gFat: 98gSaturated Fat: 61gCholesterol: 339mgSodium: 1006mgPotassium: 480mgFiber: 5gSugar: 3gVitamin A: 3950IUVitamin C: 7mgCalcium: 663mgIron: 3mg

Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.

Keyword 30 minutes or less recipe, easy, simple recipe

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