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.
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.
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