Irresistibly Creamy Lemon Basil Cream Pasta in 25 Minutes
This Lemon Basil Cream Pasta is a quick and creamy dish that elevates weeknight dinners with fresh flavors.
Equipment
- large pot
- skillet
- Wooden spoon
Ingredients
For the Pasta
- 12 ounces Pasta Choose your favorite type, such as spaghetti or penne
For the Sauce
- 2 tablespoons Olive Oil Provides richness and helps to sauté the garlic
- 3 cloves Garlic Freshly minced for flavor
- 1 cup Heavy Cream For a vegan version, use coconut milk or cashew cream
- 1 tablespoon Fresh Lemon Juice Adds vibrant acidity
- 1 tablespoon Lemon Zest Adds brightness to the sauce
- to taste Salt Essential for enhancing flavor
- to taste Pepper Essential for enhancing flavor
- 1 cup Fresh Basil Chopped, for herbal note
- 1/2 cup Parmesan Cheese Grated, optional for vegan dish
Instructions
Cooking Instructions
- Boil a large pot of salted water and cook your pasta until it reaches al dente, following the package instructions. Remember to reserve a cup of pasta water before draining!
- Sauté in a large skillet over medium heat, drizzling in olive oil and adding freshly minced garlic. Sauté for about 30 seconds until fragrant.
- Add the heavy cream to the skillet, stirring frequently. Lower the heat and let it simmer for 3-5 minutes.
- Incorporate fresh lemon juice and zest into the sauce, followed by salt and pepper to taste.
- Combine the cooked pasta with the creamy sauce, tossing gently until well coated. If too thick, add reserved pasta water.
- Finish by stirring in chopped basil and grated Parmesan cheese until melted. Serve hot.
Notes
Store leftovers in an airtight container for up to 3 days or freeze without the sauce for longer storage. Reheat gently on the stove.