Soul-satisfying Creamy Garlic Fusilli Pasta Recipe
Simone Claudia Fortuin
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.
15mlfinely crushed garlic (2 large cloves)approximately 1 tablespoons
750mlfresh creamapproximately 3 1/5 cups
250gramsgrated cheeseapproximately 500 ml or 2 cups
5mlsalt (to taste)approximately 1 teaspoon
15mlpasta spiceapproximately 1 tablespoon
1.25mlfreshly ground black pepperapproximately 1/4 teaspoon
15mlfresh chopped parsley for garnishapproximately 1 tablespoon
60mlfull fat milk (optional)
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.
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.