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Spaghetti in a creamy Parmesan sauce recipe

Spaghetti in a creamy Parmesan sauce recipe

  • Recipes
  • Ingredients
  • Pasta
  • Pasta types
  • Spaghetti

A quick and easy Italian pasta dish, which is perfect for any weeknight. Enjoy as is, with bread or a side salad.

5 people made this

IngredientsServes: 4

  • 50g butter
  • 250ml cream
  • 400g spaghetti (or other pasta)
  • salt
  • ground nutmeg to taste
  • 2 tablespoons olive oil
  • 75g Parmesan cheese, grated
  • freshly ground white pepper
  • 10 basil leaves, cut into strips

MethodPrep:5min ›Cook:15min ›Ready in:20min

  1. Cook spaghetti until al dente according to package instructions, about 8-11 minutes.
  2. Meanwhile, heat butter in a pan until foamy. Stir in half the cream and boil over high heat until sauce has reduced to about half.
  3. Adjust seasoning with salt and nutmeg. Drain spaghetti, return back to the pasta pot and toss with cream sauce.
  4. Stir in the remaining cream, Parmesan and olive oil. Season with pepper. Mix in fresh basil and serve immediately.

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Recipe Summary

  • 2 tablespoons oil
  • 2 teaspoons salt
  • 1 clove garlic, peeled
  • 1 (16 ounce) package spaghetti
  • 5 poblano peppers
  • 2 (8 ounce) containers Mexican crema
  • ½ cup whole milk
  • salt to taste
  • ⅓ cup shredded Parmesan cheese, or to taste

Add oil, salt, and garlic clove to a large pot of water and bring to a boil. Add spaghetti to the boiling water and cook, stirring occasionally, until tender yet firm to the bite, 8 to 12 minutes. Drain spaghetti and return to the pot, reserving garlic clove and 2 cups pasta water.

Meanwhile, pan-roast poblano peppers in a large skillet over medium-high heat until skins become soft and charred, 10 to 12 minutes. Place peppers in an airtight container and steam for 10 minutes. Peel poblano peppers and rinse inside and outside to remove seeds and excess skin.

Combine peeled poblano peppers, Mexican crema, milk, reserved garlic clove and pasta water in a blender blend until smooth.

Place cooked spaghetti back on the stove over medium heat. Add poblano sauce and Parmesan cheese mix until well combined. Bring to a boil and season with salt.


Spaghetti & Zucchini in Creamy Parmesan Sauce

If your family loves a good pasta dinner, you’re going to want to add this easy zucchini recipe with creamy parmesan sauce to your pasta dish rotation. With less than 10 ingredients (most or all of which you likely already have on hand!), this recipe is simple to make and comes together quickly. Bonus? With a good dose of veggies and a light sauce made with cottage cheese, this pasta dish is healthy without sacrificing flavor. Share this easy pasta with zucchini recipe with family and friends on Facebook, Pinterest, Twitter or Instagram – and tag us @cabotcheese when posting on Instagram.

Preheat oven to 450°F. Place zucchini quarters and garlic cloves on a baking sheet with sides. Drizzle with oil and toss to coat, arranging zucchini quarters cut-side-down.

Roast, stirring and turning midway, until zucchini and garlic are tender and lightly colored, approximately 12 to 18 minutes (remove garlic if done before zucchini).

Transfer to cutting board. Cut zucchini crosswise into thin slices. Mash and chop roasted garlic into a puree. Set zucchini and garlic aside.

To Cook Pasta and Make Sauce:

Cook spaghetti in a large pot of boiling salted water according to package directions.

Meanwhile, in a small bowl, whisk together Cabot Cottage Cheese, 1½ cups of Parmesan or Asiago cheese, egg yolk and salt.

Remove ¼ cup of cooking water from the pot and set aside when spaghetti is done. Drain spaghetti well and return to pot.

Stir cottage cheese mixture into spaghetti and place over medium heat. Stir constantly until lumps of cottage cheese have melted and formed a creamy sauce, about 5 minutes. (Note: Do not let sauce simmer or it will become grainy.)

Stir in reserved zucchini, garlic and any oil left on the baking sheet, until heated through, adding a little reserved cooking water to thin the sauce, if needed. Season with pepper and serve topped with additional grated Parmesan or Asiago cheese.

Can’t get enough pasta? Try our tasty Creamy Broccoli, Tomato & Cheddar Linguine next! Cabot is a co-operative of farm families and we work hard to produce our award-winning dairy products. We’d love to hear your feedback on this pasta with creamy parmesan sauce recipe. If you have a chance, please rate and review it!

Ingredients

Zucchini:
1 pound zucchini (2 medium), ends trimmed and quartered lengthwise
5 large cloves garlic, crushed and peeled
2 tablespoons olive oil

Pasta and Sauce:
12 ounces thin spaghetti
2 cups Cabot Cottage Cheese
1 ½ cups freshly grated Parmesan or Asiago cheese, plus more for top
1 large egg yolk
½ teaspoon salt, or more to taste
Ground black pepper to taste

Interested in creating this tasty recipe?

Get the ingredients you need at a convenient nearby location.

Directions

To roast zucchini:
PREHEAT oven to 450°F. Place zucchini quarters and garlic cloves on baking sheet with sides drizzle with oil and toss to coat, arranging zucchini quarters cut-side-down.

ROAST, stirring and turning midway, until zucchini and garlic are tender and lightly colored, 12 to 18 minutes (remove garlic if done before zucchini).
Transfer to cutting board. Cut zucchini crosswise into thin slices. Mash and chop roasted garlic into puree. Set zucchini and garlic aside.

To cook pasta and make sauce:
COOK spaghetti in large pot of boiling salted water according to package directions.
Meanwhile, in small bowl, whisk together cottage cheese, 1 ½ cups of Parmesan or Asiago, egg yolk and salt.

REMOVE ¼ cup of cooking water from pot and set aside when spaghetti is done. Drain spaghetti well and return to pot.

STIR cottage cheese mixture into spaghetti and place over medium heat. Stir constantly until lumps of cottage cheese have melted and formed a creamy sauce, about 5 minutes (do not let sauce simmer or it will become grainy).

STIR in reserved zucchini, garlic and any oil left on baking sheet stir until heated through, adding a little of reserved cooking water to thin sauce if needed. Season with pepper and serve topped with additional grated Parmesan or Asiago.


Pasta with Creamy Beet Sauce, Walnuts, and Parmesan

Waiting. It’s a part of parenting that nobody seemed to mention before I became a mother. And there’s an awful lot of it. Waiting in carpool lines and on soccer sidelines, waiting for bedtime when they’re toddlers and for kids to make curfew when they’re teens, waiting in doctor’s offices, orthodontist offices, physical therapy offices and every imaginable type of office under the sun.

It took me a while to come to terms with all the waiting and it’s only been in the past few years that I’ve discovered something worthwhile to help pass the time: podcasts. I’ve got at least half a dozen loaded onto my phone to keep me company while I wait.

This brings me to today’s recipe, which I learned about on Radio Cherry Bomb, the podcast that played as I waited for my daughter to finish track practice last week. As the host and her guest waxed poetic about a pasta dish with beet sauce I went from being intrigued to being hungry to making a mental checklist of the ingredients I’d pick up on the way home:

Beets

Ricotta

Lemons

Pasta

Walnuts

Parmesan

Back in my kitchen with hungry teenagers afoot, I set to work. It came together with ease and the finished dish was so good, I ate much of it hovered over the bowl on the kitchen counter. I’ve made it two more times since then, tinkering with the recipe to simplify the method and shear off some of the saturated fat.

I’d venture to say that you don’t even have to be a beet lover to enjoy this. Consider, for example, my youngest daughter, who says, “beets give me the shivers”, yet polished off her plate at dinner and packed it into her lunch the next day. That’s a recipe worth waiting for.


Ingredients

  • 250 grams Del Monte Spaghetti Pasta
  • 1 Carrot (Gajjar) , thinly sliced
  • 1 Green Bell Pepper (Capsicum) , thinly sliced
  • 1 teaspoon Dried oregano
  • 1 teaspoon Red Chilli flakes , optional
  • 1/4 cup Fresh cream
  • Salt , to taste
  • 1 tablespoon Extra Virgin Olive Oil Tomato Basil Sauce For Pasta
  • 500 grams Tomatoes , get red ripe ones
  • 6 cloves Garlic , finely chopped
  • 1 Onion , finely chopped
  • 4 sprig Basil leaves , roughly torn
  • 1 tablespoon Extra Virgin Olive Oil
  • Salt and Pepper , to taste

Creamy Garlic Parmesan Zoodles

Ingredients

  • 1 TBSP butter
  • 2 cloves garlic minced
  • 4 oz cream cheese
  • 2-3 TBSP milk
  • 1/4 C Parmesan cheese
  • 4-5 medium zucchini spiralized
  • salt & pepper to taste
  • *optional - sliced cherry tomatoes for garnish

Instructions

Making this recipe? Share your creation! Post on Instagram - Mention @MomEndeavors or tag #momendeavors!

Yum! Now, how about some other great fresh & easy meal ideas? With my fellow #CreativeFoodies, we’ve got a list of 15 tasty recipes that are perfect for a fresh family meal! So be sure to pin this for later and then hop around to check out all the recipe ideas below!


White Wine Parmesan Chicken

One of my favorite and best chicken pasta recipes is the homemade Creamy Chicken Spaghetti. I usually make this or similar chicken pasta recipe almost every week in our family.

The chicken breasts are smothered in flour seasoned with Italian spices and cooked until golden brown and slightly crispy from the outside and super tender on the inside.

The chicken is then added to deliciously prepared creamy white wine sauce and spaghetti. Guarantee to be the new favorite highlight of your family dinners.

Another great thing is that this Creamy Chicken Spaghetti is perfect for busy weeknights because you can make it from scratch in just about 30 minutes! It is so easy, you can even make it tonight!

This recipe calls for spaghetti but feels free to use any other sort of pasta for this recipe. I usually like to try different things each time.

HOW TO MAKE CREAMY CHICKEN SPAGHETTI FROM SCRATCH?

  • Step 1. Wash and pat dry the chicken breasts. Cut each breast into half lengthwise.

  • Step 2. Prepare a small bowl with flour, salt, black pepper, garlic powder, and Italian seasoning. Coat each chicken breast in the mixture until evenly covered. Set aside.

  • Step 3. In a large skillet over high heat add vegetable oil and cook the chicken for about 4 minutes on each side until golden brown. Set aside.

  • Step 4. In the same skillet (first clean with a paper towel to remove the flour bits) melt butter and then add chopped onion, minced garlic.

  • Step 5. Next, add chopped scallions and tomatoes. Add 1 tablespoon flour to the pan and stir to combine.

  • Step 6. Follow with cream, wine, Italian Seasoning, salt, and red pepper flakes. Take it to a boil and then simmer for a few minutes. Add ½ cup of shredded Parmesan cheese. Gently whisk until you have a smooth mixture.

  • Step 8. When ready add the pasta to the skillet with the sauce and stir to combine on low heat for about 2-3 minutes. Return the chicken to the skillet, close the lid and let it the chicken warm up before serving.
  • Step 9. Serve with more fresh scallions, shredded parmesan cheese on top.

CAN YOU REHEAT CREAMY CHICKEN SPAGHETTI?

The best part of this recipe is that the creamy chicken spaghetti tastes almost the same after reheating it. Simply reheat it on the stove in the same skillet adding some cream or milk if needed to make it more creamy.

CAN YOU FREEZE CREAMY CHICKEN SPAGHETTI?

After cooking the creamy chicken spaghetti let it cool completely before placing it in an airtight container. Secure the lid and this dish will be fresh for up to 2-3 days in the fridge or 2-3 months in the freezer.


Five-Ingredient Creamy Miso Pasta

Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell.

This one-pot pasta comes together in minutes, and requires zero prep and minimal cleanup. It builds on the classic combination of pasta, butter and cheese with a spoonful of miso paste for complexity. But you could experiment with using any other condiments or spices you have on hand, such as red pesto, curry paste or ground turmeric in place of the miso. To achieve a silky smooth pasta, you’ll need to put your cacio e pepe skills to work: Vigorously toss the pasta, grated cheese and pasta water together to achieve a properly emulsified sauce. Top with shrimp, edamame, frozen peas or any steamed vegetable. The optional nori or furikake imparts an unexpected flavor of the sea, and it’s worth using if you have it on hand.


Step 1: Preheat the milk on the stove top on low heat. The milk should be hot enough but NOT boiling.

In a separate pot melt the butter.

Reduce the heat or turn it of completely for a few minutes.

Step 2: Add flour and whisk energetically breaking any lumps and making a smooth paste.

Step 3: Add ⅓ of the preheated milk to the pot and whisk really well until you get a smooth and even consistency batter.

Add the remaining milk gradually into the mix. Continue whisking.

Turn back the heat on low and stir continuously until the sauce starts to thicken.

I recommend setting the sauce aside just a few moments before you think it&rsquos reached the perfect consistency. Reason being: even after you turn the heat off the sauce will still continue to cook and will thicken a bit more.

Here&rsquos a quick tip how to check if the sauce is ready:

Dip a wooden spoon into the sauce and try to make a line. If the line disappears fast the sauce is still too liquid and needs to be cooked a bit more.

If the line is still visible after a few seconds, the sauce is ready (see the picture)

Step 4: Once the heat is off fold in the parmesan cheese.

Note 1: Don&rsquot attempt to add parmesan cheese while the sauce is still cooking. The heat with ruing its taste.

Note 2: If you noticed salt is listed as optional. That&rsquos because parmesan cheese already has a pretty strong flavor. Plus the food you&rsquoll be using it with will have some salt as well. So unless you seriously need that extra salt in the sauce, there is no need to use any.

Tip: You can press a garlic clove before adding the parmesan cheese and turn it into Garlic Parmesan Cream. Yum!


Related Creamy Pasta Recipes

Here are 3 more recipes that are similar in style to this 4 cheese pasta. All the recipes below are meatless, creamy pastas that work great as main dishes or as side dishes to grilled meats.

READ ON the recipe instructions below on how to make this easy white cream pasta sauce: