Dinner / Italian-inspired
Creamy Garlic Pasta
A quick stovetop pasta with garlic, spinach, and a silky lemon cream sauce.
Why this works
The sauce here is a quick emulsion, not a heavy cream bath. Pasta water, a little cream or lemon, and the starch from the pasta come together into something silky that clings to each strand.
Garlic is the loudest flavour, so it has to be handled gently. Cooked too fast it turns bitter; cooked slowly in oil it turns sweet and mellow and disappears into the sauce the way good garlic should.
Ingredients
Metric
- 250 g pasta
- 2 garlic cloves, minced
- 150 ml cooking cream
- 60 g spinach
- 30 g grated Parmesan
- 1 lemon
- 1 tbsp olive oil
- Salt and black pepper
US
- 9 oz pasta
- 2 garlic cloves, minced
- 2/3 cup cooking cream
- 2 cups spinach
- 1/3 cup grated Parmesan
- 1 lemon
- 1 tbsp olive oil
- Salt and black pepper
Make next
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A weeknight pasta with browned mushrooms, garlic, spinach, and a glossy Parmesan sauce.
Creamy Tomato Orzo
A one-pan orzo dinner with tomatoes, spinach, and Parmesan.
Tomato Bean Stew
A rich tomato and white bean stew that turns cupboard staples into a hearty meal.
Method
- Cook the pasta in well-salted water and reserve a cup of the cooking water.
- Warm olive oil in a wide pan and cook garlic for 30 seconds.
- Add cream and a splash of pasta water; simmer gently.
- Toss in pasta, spinach, Parmesan, lemon zest, and lemon juice.
- Loosen with more pasta water and season before serving.
Cook's notes
- Reserve a mug of pasta water before draining — it is the most reliable way to loosen and bind the sauce.
- Slice or finely chop the garlic rather than crushing it into a paste, which burns quickly.
- Cook the garlic over medium-low heat and watch it closely; it should turn pale gold, not brown.
- Toss the pasta in the sauce with a little pasta water and let it finish for a minute in the pan.
- Add lemon juice at the very end so its brightness does not dull with the heat.
What can go wrong
The sauce split or looked oily
Add a splash of pasta water and whisk or toss vigorously — the starch helps bring the emulsion back together.
The garlic tastes bitter
It was cooked too hot. Start again gently next time; a little extra lemon can help mask slight bitterness.
The pasta came out dry
Keep more pasta water back than you think you need and add it gradually while tossing.
Ways to change it
Add chicken
Toss in sliced cooked chicken or a few pan-seared pieces for a fuller dinner.
Peas and lemon
Stir in peas and a little extra lemon zest for a brighter, lighter sauce.
Chilli kick
Add a pinch of chilli flakes with the garlic for gentle heat.
Substitutions
Cooking cream
evaporated milk, crème fraîche, plant cream
Spinach
peas, kale, rocket
Parmesan
pecorino, nutritional yeast
Storage and Reheating
- Refrigerate for up to 3 days.
- Reheat gently with a splash of water or milk.
- Best enjoyed freshly made; freezing is not recommended.
FAQ
Can I use milk instead of cream?
Yes. Simmer milk gently and add extra Parmesan to help the sauce thicken.
How do I stop the sauce from splitting?
Keep the heat low once the cream is added and do not boil it hard.
Can I make it without cream?
Yes. Use extra pasta water and finish with a small knob of butter or a spoonful of cream cheese instead.
How do I reheat it?
Warm it gently in a pan with a splash of water or milk so the sauce comes back together rather than drying out.