18 Delicious Creamy Pasta Recipes Gourmet

Dive into the ultimate comfort food experience with our roundup of 18 Delicious Creamy Pasta Recipes Gourmet! Whether you’re craving a quick weeknight dinner or looking to impress at your next gathering, these velvety, rich dishes are sure to satisfy. From classic favorites to innovative twists, there’s a creamy pasta here for every palate. Keep scrolling to discover your next culinary obsession!

Creamy Garlic Parmesan Pasta

This Creamy Garlic Parmesan Pasta is a dreamy, indulgent dish that comes together in just 20 minutes, perfect for those nights when you crave something comforting yet effortless.

Ingredients

• 8 oz fettuccine pasta
• 2 tbsp unsalted butter
• 4 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp chopped fresh parsley

Instructions

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant.
3. Pour in the heavy cream, and bring to a gentle simmer. Let it cook for 2 minutes, stirring occasionally.
4. Stir in the grated Parmesan cheese, salt, black pepper, and red pepper flakes (if using). Continue to cook for another 2 minutes until the sauce thickens slightly.
5. Add the cooked fettuccine to the skillet, tossing to coat evenly in the sauce. Cook for an additional 1-2 minutes until the pasta is well coated and heated through.
6. Garnish with chopped fresh parsley before serving.

The magic of this dish lies in its velvety sauce that clings to every strand of pasta, offering a rich garlicky flavor with a hint of spice. It’s a simple yet sophisticated meal that feels like a hug in a bowl.

Tip: For an extra layer of flavor, toast the garlic lightly before adding the cream to deepen its aroma without burning.

Rich and Creamy Mushroom Pasta

Dive into the comfort of this Rich and Creamy Mushroom Pasta, where earthy mushrooms meet a velvety sauce for a dish that’s as luxurious as it is easy to make.

Ingredients

• 8 oz fettuccine pasta
• 2 tbsp olive oil
• 1 lb cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add the sliced cremini mushrooms and cook for 5-7 minutes, until golden and tender.
3. Add 3 cloves minced garlic to the skillet and sauté for 1 minute, until fragrant.
4. Pour in 1 cup heavy cream, stirring to combine. Let the mixture simmer for 2-3 minutes, until slightly thickened.
5. Stir in 1/2 cup grated Parmesan cheese, 1 tsp salt, and 1/2 tsp black pepper until the cheese is melted and the sauce is smooth.
6. Add the cooked fettuccine to the skillet, tossing to coat the pasta evenly with the sauce.
7. Garnish with 2 tbsp fresh parsley before serving.

The magic of this dish lies in the creamy sauce that clings to every strand of pasta, enhanced by the deep flavors of sautéed mushrooms and garlic.

Tip: For an extra flavor boost, try adding a splash of white wine to the mushrooms as they cook.

Creamy Avocado Pasta with Spinach

This Creamy Avocado Pasta with Spinach is a dreamy, green-hued dish that comes together in just 20 minutes, perfect for those nights when you need something quick yet satisfying.

Ingredients

• 8 oz spaghetti
• 1 ripe avocado, pitted and peeled
• 1 cup fresh spinach, packed
• 2 cloves garlic, minced
• 2 tbsp lemon juice
• 1/4 cup olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh basil

Instructions

1. Cook spaghetti according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
2. In a blender, combine avocado, spinach, garlic, lemon juice, olive oil, salt, and black pepper. Blend until smooth, adding reserved pasta water as needed to reach a creamy consistency.
3. Toss the cooked spaghetti with the avocado sauce until evenly coated. Stir in Parmesan cheese and chopped basil.
4. Serve immediately, garnished with extra basil leaves if desired.

The magic of this recipe lies in the avocado’s natural creaminess, which creates a luxurious sauce without any heavy cream. It’s a vibrant, fresh take on pasta night that’s bound to impress.

Tip: For an extra kick, add a pinch of red pepper flakes to the sauce before blending.

Creamy Sun-Dried Tomato Pasta

This Creamy Sun-Dried Tomato Pasta is a weeknight hero, blending rich flavors with effortless preparation for a dish that feels gourmet without the fuss.

Ingredients

• 8 oz penne pasta
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh basil, chopped

Instructions

1. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium heat, sauté the minced garlic and sun-dried tomatoes for 1 minute until fragrant.
3. Pour in the heavy cream, stirring constantly, and bring to a gentle simmer. Cook for 2 minutes to slightly thicken the sauce.
4. Reduce heat to low and stir in the Parmesan cheese, red pepper flakes, salt, and black pepper until the cheese is melted and the sauce is smooth.
5. Add the cooked pasta to the skillet, tossing to coat evenly in the sauce. Cook for an additional 1-2 minutes to heat through.
6. Garnish with fresh basil before serving.

The magic of this dish lies in the sun-dried tomatoes, which pack a punch of umami and sweetness, perfectly balanced by the creamy sauce and a hint of spice.

Tip: For an extra layer of flavor, reserve a tablespoon of the sun-dried tomato oil and drizzle it over the finished dish.

Creamy Chicken Alfredo Pasta

Nothing says comfort like a bowl of creamy Chicken Alfredo Pasta, perfect for those cozy nights in when you crave something rich and satisfying.

Ingredients

• 8 oz fettuccine pasta
• 2 boneless, skinless chicken breasts, sliced into strips
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1 tbsp chopped fresh parsley

Instructions

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add the chicken strips and cook until no longer pink, about 5-7 minutes. Remove from skillet and set aside.
3. In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
4. Pour in 1 cup heavy cream, 1/2 cup grated Parmesan cheese, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder. Stir continuously until the sauce thickens, about 3-4 minutes.
5. Return the cooked chicken to the skillet and add the cooked fettuccine. Toss everything together until well coated in the sauce.
6. Garnish with 1 tbsp chopped fresh parsley before serving.

The magic of this dish lies in the velvety sauce that clings to every strand of pasta, offering a luxurious texture with every bite.

Tip: For an extra creamy sauce, let the pasta sit in the sauce for a couple of minutes before serving to absorb all the flavors.

Creamy Pesto Pasta with Pine Nuts

Whip up this Creamy Pesto Pasta with Pine Nuts for a dish that’s as luxurious as it is easy to make, perfect for those nights when you crave something special without the fuss.

Ingredients

• 8 oz pasta of your choice
• 1/2 cup heavy cream
• 1/2 cup basil pesto
• 1/4 cup grated Parmesan cheese
• 2 tbsp pine nuts
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/4 cup of pasta water.
2. In a large skillet over medium heat, toast the pine nuts in olive oil for 2-3 minutes until golden. Remove from skillet and set aside.
3. In the same skillet, lower the heat to medium-low and add the heavy cream, pesto, Parmesan cheese, salt, and black pepper. Stir until the sauce is smooth and heated through, about 2 minutes.
4. Add the cooked pasta to the skillet, tossing to coat evenly in the sauce. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is reached.
5. Garnish with the toasted pine nuts before serving.

The toasted pine nuts add a delightful crunch and nutty flavor that elevates this creamy pesto pasta from simple to sublime.

Tip: For an extra burst of freshness, stir in a handful of chopped fresh basil leaves right before serving.

Creamy Lobster Pasta

Dive into the luxurious flavors of the sea with this Creamy Lobster Pasta, a dish that turns a simple weeknight dinner into a special occasion.

Ingredients

• 8 oz fettuccine pasta
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1 lb cooked lobster meat, chopped
• 2 tbsp fresh parsley, chopped

Instructions

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant.
3. Pour in the heavy cream, then stir in the Parmesan cheese, salt, black pepper, and red pepper flakes. Cook for 3-4 minutes, stirring constantly, until the sauce thickens slightly.
4. Add the chopped lobster meat to the skillet and cook for another 2 minutes, just until the lobster is heated through.
5. Toss the cooked fettuccine into the skillet with the sauce and lobster, ensuring the pasta is evenly coated.
6. Garnish with fresh parsley before serving.

The magic of this dish lies in the balance of rich, creamy sauce with the sweet, tender lobster, creating a pasta that’s both indulgent and surprisingly easy to make.

Tip: For an extra touch of elegance, serve with a sprinkle of additional Parmesan and a side of crusty bread to soak up the delicious sauce.

Creamy Pumpkin Pasta with Sage

Embrace the cozy flavors of fall with this Creamy Pumpkin Pasta with Sage, a dish that marries the sweetness of pumpkin with the earthy aroma of sage in a velvety sauce.

Ingredients

• 8 oz fettuccine pasta
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup pumpkin puree
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg
• 2 tbsp fresh sage leaves, chopped

Instructions

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
3. Stir in the pumpkin puree, heavy cream, Parmesan cheese, salt, black pepper, and nutmeg. Cook for 5 minutes, stirring constantly, until the sauce is smooth and heated through.
4. Add the cooked fettuccine to the skillet, tossing to coat the pasta evenly with the sauce.
5. Sprinkle the chopped sage leaves over the pasta, give it a final toss, and serve immediately.

The magic of this dish lies in the harmony between the creamy pumpkin sauce and the crisp, aromatic sage, creating a comforting yet sophisticated flavor profile.

Tip: For an extra layer of flavor, toast the sage leaves in a bit of olive oil until crisp before adding them to the pasta.

Creamy Shrimp Scampi Pasta

Dive into the comfort of this Creamy Shrimp Scampi Pasta, where succulent shrimp meet a rich, garlicky sauce for a dish that’s sure to impress.

Ingredients

• 8 oz linguine pasta
• 1 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup chicken broth
• 1/4 cup grated Parmesan cheese
• 1 tbsp lemon juice
• 1/4 tsp red pepper flakes
• Salt and pepper to taste
• 2 tbsp chopped fresh parsley

Instructions

1. Cook linguine according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium heat, melt butter. Add garlic and red pepper flakes, sautéing for 1 minute until fragrant.
3. Add shrimp to the skillet, seasoning with salt and pepper. Cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
4. Pour chicken broth into the skillet, scraping up any browned bits. Stir in heavy cream and lemon juice, bringing to a simmer for 2 minutes.
5. Return shrimp to the skillet, adding cooked linguine and Parmesan cheese. Toss everything together until well coated and heated through.
6. Garnish with chopped parsley before serving.

The magic of this dish lies in the balance of creamy sauce with the bright kick of lemon and heat from red pepper flakes, creating a depth of flavor that’s irresistibly delicious.

Tip: For an extra touch of luxury, sprinkle a bit more Parmesan on top right before serving.

Creamy Truffle Oil Pasta

Indulge in the luxurious flavors of this Creamy Truffle Oil Pasta, a dish that turns a simple weeknight dinner into something truly special.

Ingredients

• 8 oz fettuccine pasta
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tbsp truffle oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh parsley, chopped (for garnish)

Instructions

1. Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant.
3. Pour in the heavy cream, stirring constantly. Bring to a gentle simmer and let it cook for 2 minutes.
4. Stir in the grated Parmesan cheese until the sauce is smooth and creamy. Add the truffle oil, salt, and black pepper, mixing well to combine.
5. Add the cooked fettuccine to the skillet, tossing gently to coat the pasta evenly with the sauce.
6. Garnish with fresh parsley before serving.

The magic of this dish lies in the truffle oil’s earthy aroma, which elevates the creamy sauce to new heights. It’s a perfect example of how a single ingredient can transform a meal.

Tip: For an extra touch of luxury, drizzle a bit more truffle oil on top just before serving.

Creamy Spinach and Artichoke Pasta

Dive into this Creamy Spinach and Artichoke Pasta, a dish that combines the comfort of pasta with the rich flavors of your favorite dip.

Ingredients

• 8 oz penne pasta
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup chopped artichoke hearts (canned or jarred)
• 2 cups fresh spinach, roughly chopped
• 1/2 cup shredded mozzarella cheese

Instructions

1. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add 3 cloves minced garlic and sauté for 1 minute until fragrant.
3. Pour in 1 cup heavy cream, stirring constantly. Bring to a gentle simmer.
4. Add 1/2 cup grated Parmesan cheese, 1/2 tsp salt, and 1/4 tsp black pepper to the skillet. Stir until the cheese is melted and the sauce is smooth.
5. Mix in the chopped artichoke hearts and fresh spinach. Cook for 2-3 minutes until the spinach is wilted.
6. Add the cooked penne to the skillet, tossing to coat the pasta evenly with the sauce.
7. Sprinkle 1/2 cup shredded mozzarella cheese over the top. Cover the skillet for 1-2 minutes to let the cheese melt.

The magic of this dish lies in the way the creamy sauce clings to every nook and cranny of the penne, making each bite as satisfying as the last.

Tip: For an extra kick, add a pinch of red pepper flakes when sautéing the garlic.

Creamy Butternut Squash Pasta

This Creamy Butternut Squash Pasta is a dreamy, velvety dish that brings a touch of elegance to your weeknight dinners without any fuss.

Ingredients

• 1 small butternut squash, peeled and cubed (about 2 cups)
• 8 oz fettuccine pasta
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg
• Fresh sage leaves for garnish

Instructions

1. Preheat your oven to 400°F. Toss the butternut squash with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until tender and slightly caramelized.
2. While the squash roasts, cook the fettuccine according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
3. In a large skillet, heat the remaining 1 tbsp olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant.
4. Add the roasted butternut squash to the skillet, mashing slightly with a fork. Stir in the heavy cream, Parmesan cheese, remaining 1/4 tsp salt, 1/8 tsp black pepper, and nutmeg. Cook for 2 minutes until the sauce is creamy.
5. Add the cooked pasta to the skillet, tossing to coat in the sauce. If needed, add reserved pasta water a little at a time to reach your desired consistency.
6. Garnish with fresh sage leaves before serving.

The magic of this dish lies in the roasted butternut squash, which adds a natural sweetness and depth to the creamy sauce, making it irresistibly smooth and flavorful.

Tip: For an extra nutty flavor, toast the sage leaves in a bit of olive oil until crisp and use them as a garnish.

Creamy Carbonara Pasta

There’s nothing quite like the comfort of a creamy carbonara pasta, and this version is so rich and flavorful, it’ll transport you straight to Italy with every bite.

Ingredients

• 8 oz spaghetti
• 4 slices bacon, chopped
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
3. In a small bowl, whisk together the eggs, grated Parmesan cheese, heavy cream, salt, and black pepper.
4. Reduce the heat to low and add the drained spaghetti to the skillet with the bacon and garlic. Quickly pour the egg mixture over the pasta, tossing continuously to coat the spaghetti without scrambling the eggs. If the sauce is too thick, add the reserved pasta water a tablespoon at a time until desired consistency is reached.
5. Serve immediately, garnished with additional Parmesan cheese if desired.

The magic of this carbonara lies in the silky sauce that clings to every strand of pasta, created by the perfect balance of eggs and cheese.

Tip: For an extra touch of authenticity, use guanciale instead of bacon if you can find it.

Creamy Smoked Salmon Pasta

This Creamy Smoked Salmon Pasta is a luxurious yet easy-to-make dish that brings the elegance of a restaurant meal right to your kitchen table.

Ingredients

• 8 oz fettuccine pasta
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 4 oz smoked salmon, chopped
• 1 tbsp fresh dill, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
3. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until the sauce is smooth.
4. Add the smoked salmon, fresh dill, salt, black pepper, and lemon juice to the skillet. Stir to combine and cook for 2 minutes until the salmon is heated through.
5. Toss the cooked fettuccine in the creamy salmon sauce until well coated. Serve immediately.

The magic of this dish lies in the smoky salmon paired with the bright freshness of dill and lemon, creating a perfect balance of flavors.

Tip: For an extra touch of elegance, garnish with additional dill and a sprinkle of Parmesan cheese before serving.

Creamy Broccoli and Cheese Pasta

This Creamy Broccoli and Cheese Pasta is the ultimate comfort food, combining tender pasta with a rich, cheesy sauce and crisp-tender broccoli for a dish that’s as satisfying as it is simple to make.

Ingredients

• 8 oz pasta (such as penne or fusilli)
• 2 cups broccoli florets
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 1/2 cups milk
• 1 cup shredded cheddar cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. Cook the pasta according to package instructions, adding the broccoli florets during the last 3 minutes of cooking. Drain and set aside.
2. In the same pot, melt the butter over medium heat. Whisk in the flour and cook for 1 minute until bubbly.
3. Gradually whisk in the milk, ensuring no lumps remain. Cook for 3-4 minutes until the sauce thickens.
4. Stir in the cheddar cheese, salt, black pepper, and garlic powder until the cheese is melted and the sauce is smooth.
5. Add the cooked pasta and broccoli back to the pot, tossing to coat evenly in the cheese sauce.

The magic of this dish lies in the velvety cheese sauce that clings to every nook and cranny of the pasta, with the broccoli adding a fresh crunch that balances the richness perfectly.

Tip: For an extra flavor boost, try adding a pinch of smoked paprika to the cheese sauce.

Creamy Cajun Chicken Pasta

Dive into the rich flavors of the South with this Creamy Cajun Chicken Pasta, a dish that’s as comforting as it is vibrant.

Ingredients

• 8 oz fettuccine pasta
• 2 boneless, skinless chicken breasts, sliced into strips
• 2 tbsp olive oil
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1/2 onion, thinly sliced
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 2 tbsp Cajun seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add the chicken strips and cook until browned and no longer pink inside, about 5-7 minutes. Remove from skillet and set aside.
3. In the same skillet, add the remaining 1 tbsp olive oil. Sauté the red bell pepper, green bell pepper, onion, and garlic until softened, about 5 minutes.
4. Stir in the heavy cream, chicken broth, Cajun seasoning, salt, and black pepper. Bring to a simmer and cook for 3 minutes, stirring occasionally.
5. Return the chicken to the skillet and add the cooked fettuccine. Toss everything together until well coated and heated through, about 2 minutes.
6. Remove from heat and stir in the Parmesan cheese until melted. Garnish with fresh parsley before serving.

The magic of this dish lies in the Cajun seasoning’s bold spice paired with the creamy sauce, creating a perfect balance that’s irresistibly good.

Tip: For an extra kick, add a pinch of red pepper flakes to the sauce while it simmers.

Creamy Tomato Basil Pasta

Nothing beats the comfort of a creamy tomato basil pasta, especially when it comes together in just under 30 minutes. Perfect for those busy weeknights when you crave something indulgent yet simple.

Ingredients

• 8 oz pasta of your choice
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1 can (14.5 oz) diced tomatoes, undrained
• 1/2 cup heavy cream
• 1/4 cup fresh basil leaves, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
3. Stir in the diced tomatoes with their juice, and simmer for 5 minutes, allowing the flavors to meld.
4. Reduce heat to low, then pour in the heavy cream, stirring to combine. Let the sauce simmer gently for another 5 minutes.
5. Add the cooked pasta to the skillet, tossing to coat evenly with the sauce. Stir in the chopped basil, salt, and black pepper.
6. Sprinkle with grated Parmesan cheese just before serving, allowing it to melt slightly into the sauce.

The magic of this dish lies in the balance of creamy richness and the bright acidity of tomatoes, with a hint of spice that keeps you coming back for more.

Tip: For an extra layer of flavor, reserve a cup of pasta water to adjust the sauce’s consistency if needed.

Creamy Vegan Alfredo Pasta

Who says you need dairy to enjoy a rich and creamy Alfredo? This vegan version is just as indulgent, with a silky sauce that clings to every strand of pasta.

Ingredients

• 8 oz fettuccine pasta
• 1 cup raw cashews, soaked for at least 4 hours
• 1 1/2 cups unsweetened almond milk
• 3 tbsp nutritional yeast
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. In a blender, combine the soaked cashews, almond milk, nutritional yeast, olive oil, minced garlic, salt, black pepper, and nutmeg. Blend until smooth and creamy.
3. Pour the sauce into a large skillet over medium heat. Cook for 3-5 minutes, stirring constantly, until the sauce thickens slightly.
4. Add the cooked fettuccine to the skillet and toss until the pasta is evenly coated with the sauce.
5. Garnish with fresh parsley before serving.

The secret to this dish’s creamy texture? Soaked cashews blended until perfectly smooth, creating a sauce that’s surprisingly rich without a drop of dairy.

Tip: For an extra flavor boost, try roasting the garlic before adding it to the blender.

Conclusion

We hope this roundup of 18 creamy pasta recipes inspires your next gourmet meal at home! Each dish is a testament to the comfort and versatility of pasta, perfect for any occasion. Don’t forget to try your favorites, share your thoughts in the comments, and pin these delicious ideas for later. Happy cooking!

Share on Facebook

Post on X

Save