Dive into the creamy, dreamy world of white sauce pasta with our roundup of 18 irresistibly delicious recipes! Whether you’re craving a quick weeknight dinner, a cozy comfort food fix, or a dish to impress at your next gathering, we’ve got you covered. From classic fettuccine Alfredo to innovative twists, these recipes promise to delight your taste buds and simplify your cooking routine. Let’s get saucy!
Classic White Sauce Pasta with Parmesan
There’s something undeniably comforting about a bowl of creamy white sauce pasta, especially when it’s topped with a generous sprinkle of Parmesan. This classic dish is a weeknight lifesaver that feels a little fancy without any fuss.
Ingredients
- 8 oz fettuccine pasta
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk, warmed
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/8 tsp nutmeg
Instructions
- Cook the fettuccine according to package instructions until al dente. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute until bubbly.
- Gradually whisk in the warmed milk, ensuring no lumps form. Cook for 3-4 minutes, stirring constantly, until the sauce thickens.
- Stir in the Parmesan cheese, salt, black pepper, garlic powder, and nutmeg until the cheese is melted and the sauce is smooth.
- Add the cooked fettuccine to the sauce, tossing to coat evenly. Cook for an additional 1-2 minutes until everything is heated through.
The nutmeg adds a subtle warmth that elevates the creamy sauce, making this dish a standout. Serve with extra Parmesan for a touch of luxury.
Tip: For an extra silky sauce, grate your own Parmesan instead of using pre-shredded cheese.
Garlic Butter White Sauce Pasta
This Garlic Butter White Sauce Pasta is a creamy, dreamy dish that’s perfect for when you’re craving something indulgent yet easy to whip up on a weeknight.
Ingredients
- 8 oz fettuccine pasta
- 4 tbsp unsalted butter
- 4 garlic cloves, minced
- 2 tbsp all-purpose flour
- 1 1/2 cups whole milk
- 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
- Cook the fettuccine according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant.
- Sprinkle the flour over the butter and garlic, stirring constantly for 1 minute to form a roux.
- Gradually whisk in the milk, ensuring no lumps remain. Cook for 3-4 minutes until the sauce thickens.
- Stir in the Parmesan cheese, salt, black pepper, and red pepper flakes (if using) until the cheese is melted and the sauce is smooth.
- Add the cooked fettuccine to the skillet, tossing to coat evenly in the sauce. Cook for an additional 1-2 minutes to heat through.
- Garnish with chopped fresh parsley before serving.
The magic of this dish lies in the velvety white sauce that clings to every strand of pasta, with just a hint of heat from the red pepper flakes to keep things interesting.
Tip: For an extra creamy texture, substitute half of the milk with heavy cream.
Spinach and Mushroom White Sauce Pasta
This Spinach and Mushroom White Sauce Pasta is a creamy, dreamy dish that brings a touch of elegance to your weeknight dinner table without any fuss.
Ingredients
- 8 oz fettuccine pasta
- 2 tbsp olive oil
- 2 cups sliced mushrooms
- 2 cups fresh spinach
- 2 cloves garlic, minced
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 1 cup milk
- 1/2 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
Instructions
- Cook the fettuccine according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add mushrooms and sauté for 5 minutes until they start to brown.
- Add spinach and garlic to the skillet, cooking for another 2 minutes until spinach wilts. Remove from skillet and set aside.
- In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.
- Gradually whisk in milk, ensuring no lumps remain. Cook for 3-4 minutes until the sauce thickens.
- Stir in Parmesan cheese, salt, black pepper, and nutmeg until the cheese melts and the sauce is smooth.
- Add the cooked pasta and vegetable mixture to the skillet, tossing to coat everything evenly in the sauce. Cook for 1-2 minutes until heated through.
The nutmeg adds a subtle warmth that elevates the creamy sauce, making this dish a comforting yet sophisticated choice for any pasta lover.
Tip: For an extra creamy texture, substitute half of the milk with heavy cream.
Chicken Alfredo White Sauce Pasta
Nothing says comfort like a creamy Chicken Alfredo Pasta, and this version is so rich and flavorful, you’ll swear it’s from your favorite Italian restaurant.
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
- 1/4 tsp onion powder
- 2 tbsp unsalted butter
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the fettuccine according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat 2 tbsp olive oil over medium-high heat. Add the chicken strips and cook until no longer pink, about 5-7 minutes. Remove from skillet and set aside.
- In the same skillet, melt 2 tbsp butter over medium heat. Add 2 cloves minced garlic and sauté for 1 minute until fragrant.
- Pour in 1 cup heavy cream, stirring constantly. Bring to a simmer, then reduce heat to low.
- Stir in 1/2 cup grated Parmesan cheese, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, and 1/4 tsp onion powder. Continue stirring until the sauce thickens, about 3-5 minutes.
- Add the cooked pasta and chicken back to the skillet, tossing to coat evenly in the sauce. Cook for an additional 2 minutes to heat through.
- Garnish with fresh chopped parsley before serving.
The secret to this dish’s velvety sauce? A perfect blend of heavy cream and Parmesan, melted slowly to create a luxuriously smooth texture that clings to every strand of pasta.
Tip: For an extra touch of indulgence, sprinkle a little extra Parmesan on top right before serving.
Seafood White Sauce Pasta with Shrimp and Scallops
Dive into the creamy, luxurious flavors of this Seafood White Sauce Pasta, featuring tender shrimp and scallops for a dish that feels both indulgent and surprisingly simple to whip up.
Ingredients
- 8 oz fettuccine pasta
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb scallops
- 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
- 2 tbsp chopped fresh parsley
Instructions
- Cook the fettuccine according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant.
- Add the shrimp and scallops to the skillet. Cook for 2-3 minutes on each side until the shrimp are pink and the scallops are golden. Remove from the skillet and set aside.
- In the same skillet, pour in the heavy cream, Parmesan cheese, salt, black pepper, and red pepper flakes. Stir well and let it simmer for 3-4 minutes until the sauce thickens slightly.
- Return the cooked seafood and pasta to the skillet. Toss everything together until well coated in the sauce. Cook for an additional 1-2 minutes to heat through.
- Sprinkle with chopped parsley before serving.
The magic of this dish lies in the velvety white sauce that clings to every strand of pasta, perfectly complementing the sweetness of the seafood.
Tip: For an extra touch of elegance, serve this pasta with a sprinkle of lemon zest to brighten up the rich flavors.
Vegetable White Sauce Pasta with Broccoli and Carrots
This Vegetable White Sauce Pasta is a creamy, comforting dish that brings together the freshness of broccoli and carrots with a rich, velvety sauce. It’s perfect for a quick weeknight dinner that feels a little special.
Ingredients
- 8 oz penne pasta
- 2 cups broccoli florets
- 1 cup carrots, julienned
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 1/2 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
Instructions
- Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, steam the broccoli florets and julienned carrots over medium heat for 5 minutes, or until just tender. Remove from the skillet and set aside.
- In the same skillet, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute to form a roux.
- Gradually whisk in the whole milk, ensuring no lumps form. Cook for 3-4 minutes, or until the sauce thickens.
- Stir in the grated Parmesan cheese, salt, black pepper, and garlic powder until the cheese is melted and the sauce is smooth.
- Add the cooked pasta and steamed vegetables to the skillet, tossing to coat evenly in the sauce. Cook for an additional 2 minutes to heat through.
The magic of this dish lies in the homemade white sauce, which is surprisingly simple to make but adds a luxurious touch to the pasta. The crisp-tender vegetables provide a delightful contrast to the creamy sauce.
Tip: For an extra flavor boost, try adding a pinch of nutmeg to the white sauce.
Spicy White Sauce Pasta with Chili Flakes
Spice up your pasta night with this Spicy White Sauce Pasta, featuring a creamy base with a kick of chili flakes for those who love a little heat.
Ingredients
- 8 oz penne pasta
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 1/2 cup grated Parmesan cheese
- 1 tsp chili flakes
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 2 cloves garlic, minced
Instructions
- Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1 minute to form a roux.
- Gradually add the milk to the roux, whisking constantly to prevent lumps. Cook for 3-4 minutes until the sauce thickens.
- Stir in the Parmesan cheese, chili flakes, salt, and black pepper until the cheese is melted and the sauce is smooth.
- In a separate pan, heat the olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
- Add the cooked pasta to the garlic, then pour the white sauce over the pasta. Toss to coat evenly and cook for another 2 minutes until everything is heated through.
The magic of this dish lies in the balance between the creamy white sauce and the fiery chili flakes, creating a pasta that’s both comforting and exciting.
Tip: For an extra layer of flavor, toast the chili flakes in a dry pan for a minute before adding them to the sauce.
Truffle Oil White Sauce Pasta
Indulge in the luxurious flavors of this Truffle Oil White Sauce 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
- Cook the fettuccine according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, melt the unsalted butter. Add the minced garlic and sauté for 1 minute until fragrant.
- Pour in the heavy cream, stirring constantly. Bring to a gentle simmer and cook for 2 minutes.
- Stir in the grated Parmesan cheese until the sauce is smooth and creamy.
- Remove from heat and drizzle in the truffle oil, then season with 1/2 tsp salt and 1/4 tsp black pepper.
- Add the cooked fettuccine to the skillet, tossing until the pasta is evenly coated with the sauce.
- Garnish with fresh parsley before serving.
The truffle oil elevates this creamy pasta with an earthy depth that’s irresistibly gourmet.
Tip: For an extra touch of luxury, sprinkle a bit more truffle oil on top just before serving.
Sun-Dried Tomato and Basil White Sauce Pasta
This Sun-Dried Tomato and Basil White Sauce Pasta is a creamy, flavorful dish that brings a touch of elegance to your weeknight dinner table.
Ingredients
- 8 oz fettuccine pasta
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook the fettuccine according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- Add the sun-dried tomatoes to the skillet and cook for another 2 minutes, stirring occasionally.
- Pour in the heavy cream and bring to a simmer. Let it cook for 3 minutes, stirring constantly.
- Stir in the grated Parmesan cheese until the sauce is smooth and creamy.
- Add the cooked fettuccine to the skillet, tossing to coat the pasta evenly with the sauce.
- Season with salt and black pepper, then sprinkle the chopped basil over the top before serving.
The combination of sun-dried tomatoes and fresh basil in a creamy Parmesan sauce creates a dish that’s both rich and refreshingly herby.
Tip: For an extra burst of flavor, reserve a few sun-dried tomatoes and basil leaves to garnish the finished dish.
Bacon and Pea White Sauce Pasta
This Bacon and Pea White Sauce Pasta is a creamy, comforting dish that comes together in under 30 minutes, perfect for a quick weeknight dinner that feels a little special.
Ingredients
- 8 oz fettuccine pasta
- 4 slices bacon, chopped
- 1 cup frozen peas
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Instructions
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside.
- In the same skillet, add the minced garlic and cook for 30 seconds until fragrant. Stir in the frozen peas and cook for 2 minutes until heated through.
- Pour in the heavy cream, bring to a simmer, and let it cook for 3 minutes, stirring occasionally. Stir in the Parmesan cheese, salt, and black pepper until the sauce is smooth.
- Add the cooked pasta and crispy bacon to the skillet, tossing everything together until the pasta is well coated in the sauce. Serve immediately.
The magic of this dish lies in the crispy bacon bits mingling with the creamy sauce and sweet peas, creating a delightful contrast in every bite.
Tip: For an extra layer of flavor, reserve a little pasta water to thin the sauce if it gets too thick.
Four Cheese White Sauce Pasta
Dive into the creamy, dreamy world of this Four Cheese White Sauce Pasta, a dish that promises to be the star of your dinner table with its rich and velvety sauce.
Ingredients
- 8 oz fettuccine pasta
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated Romano cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup shredded provolone cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
Instructions
- Cook the fettuccine according to package instructions until al dente. Drain and set aside.
- In a large saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute until bubbly.
- Gradually whisk in the whole milk, ensuring no lumps form. Cook for 3-4 minutes until the mixture thickens.
- Reduce heat to low. Stir in the grated Parmesan, Romano, shredded mozzarella, and provolone cheeses until melted and smooth.
- Season the sauce with salt, black pepper, and garlic powder. Add the cooked fettuccine to the sauce, tossing to coat evenly.
- Serve immediately, garnished with extra Parmesan if desired. The magic of this dish lies in the seamless blend of four cheeses, creating a sauce that’s irresistibly smooth and flavorful.
Tip: For an extra touch of luxury, top with a sprinkle of truffle salt before serving.
Roasted Garlic and Herb White Sauce Pasta
This Roasted Garlic and Herb White Sauce Pasta is a creamy, dreamy dish that’s packed with flavor and comes together in no time, perfect for a cozy night in.
Ingredients
- 8 oz pasta of your choice
- 4 tbsp unsalted butter
- 4 cloves roasted garlic, mashed
- 2 tbsp all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup grated Parmesan cheese
- 1 tsp dried Italian herbs
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped fresh parsley
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the mashed roasted garlic and sauté for 1 minute until fragrant.
- Whisk in the flour and cook for 1-2 minutes to form a roux. Gradually add the milk, whisking constantly to prevent lumps.
- Bring the sauce to a simmer and cook for 3-4 minutes until thickened. Stir in the Parmesan cheese, dried Italian herbs, salt, and black pepper until the cheese is melted and the sauce is smooth.
- Add the cooked pasta to the skillet and toss to coat evenly in the sauce. Cook for an additional 1-2 minutes until everything is heated through.
- Garnish with chopped fresh parsley before serving.
The roasted garlic adds a deep, caramelized flavor that elevates the simple white sauce, making this dish a standout.
Tip: For an extra flavor boost, reserve some pasta water to thin the sauce if it becomes too thick after adding the pasta.
Pumpkin White Sauce Pasta with Sage
Embrace the cozy flavors of fall with this Pumpkin White Sauce Pasta, where creamy meets earthy in every bite.
Ingredients
- 8 oz fettuccine pasta
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup pumpkin puree
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 10 fresh sage leaves
- 1 tbsp butter
Instructions
- Cook the fettuccine according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Stir in pumpkin puree and heavy cream, bringing the mixture to a gentle simmer. Cook for 5 minutes, stirring occasionally.
- Add Parmesan cheese, nutmeg, salt, and black pepper to the skillet. Stir until the cheese is melted and the sauce is smooth.
- In a small pan, melt butter over medium heat. Add sage leaves and fry for about 1 minute until crisp. Remove from heat.
- Toss the cooked pasta in the pumpkin sauce until well coated. Serve topped with crispy sage leaves.
The crispy sage leaves add a delightful crunch and aromatic depth, making this dish a standout for its texture and flavor contrast.
Tip: For an extra nutty flavor, toast the sage leaves in butter until they’re just beginning to brown.
Smoked Salmon White Sauce Pasta
This Smoked Salmon White Sauce Pasta is a luxurious yet easy-to-make dish that brings a touch of elegance to your weeknight dinner 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
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp fresh dill, chopped
Instructions
- Cook the fettuccine according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until the sauce is smooth and slightly thickened.
- Add the smoked salmon, salt, and black pepper to the sauce. Stir gently to combine and heat through for about 2 minutes.
- Toss the cooked fettuccine in the sauce until evenly coated. Garnish with fresh dill before serving.
The creamy sauce with smoky salmon and fresh dill creates a harmonious blend of flavors that’s both rich and refreshing.
Tip: For an extra touch of luxury, top the pasta with a few extra pieces of smoked salmon and a sprinkle of Parmesan cheese right before serving.
Artichoke and Olive White Sauce Pasta
Dive into the creamy, tangy world of this Artichoke and Olive White Sauce Pasta, a dish that brings a Mediterranean twist to your weeknight dinner routine.
Ingredients
- 8 oz pasta of your choice
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup artichoke hearts, chopped
- 1/2 cup kalamata olives, pitted and sliced
- 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
- 2 tbsp fresh parsley, chopped
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- Add the chopped artichoke hearts and sliced kalamata olives to the skillet. Cook for 3-4 minutes, stirring occasionally.
- Pour in the heavy cream, stirring to combine. Bring the mixture to a simmer and let it cook for 2 minutes.
- Stir in the grated Parmesan cheese, salt, black pepper, and red pepper flakes. Continue to cook for another 2 minutes until the sauce thickens slightly.
- Add the cooked pasta to the skillet, tossing to coat evenly with the sauce. Cook for an additional 1-2 minutes to heat through.
- Garnish with fresh parsley before serving.
The briny olives and tender artichokes create a delightful contrast against the creamy, cheesy sauce, making every bite a little adventure.
Tip: For an extra layer of flavor, try adding a splash of white wine to the sauce when you add the heavy cream.
Lemon and Dill White Sauce Pasta
Brighten up your dinner routine with this Lemon and Dill White Sauce Pasta, a creamy dish that’s bursting with fresh flavors and ready in just 30 minutes.
Ingredients
- 8 oz pasta of your choice
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tbsp fresh dill, chopped
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant.
- Pour in the heavy cream, stirring constantly. Bring to a gentle simmer and let it cook for 2 minutes.
- Reduce the heat to low. Stir in the Parmesan cheese until melted and the sauce is smooth.
- Add the cooked pasta to the skillet, tossing to coat evenly with the sauce.
- Remove from heat. Stir in the fresh dill, lemon zest, lemon juice, salt, and black pepper. Mix well.
The zest and juice of fresh lemon paired with aromatic dill transform this simple pasta into a refreshing meal that’s perfect for spring evenings.
Tip: For an extra touch of freshness, garnish with additional dill and lemon zest before serving.
Cajun Spiced White Sauce Pasta
Spice up your pasta night with this creamy Cajun Spiced White Sauce Pasta, a dish that brings a little heat and a lot of flavor to your table.
Ingredients
- 8 oz penne pasta
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 tbsp all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 tsp Cajun seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley
Instructions
- Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant.
- Sprinkle the flour over the garlic and butter, stirring constantly for 1 minute to form a roux.
- Gradually whisk in the whole milk and heavy cream, ensuring no lumps remain. Bring the mixture to a simmer.
- Stir in the Cajun seasoning, salt, and black pepper. Continue to simmer for 3-4 minutes until the sauce thickens.
- Remove the skillet from heat and stir in the grated Parmesan cheese until melted and smooth.
- Add the cooked penne pasta to the skillet, tossing to coat evenly in the sauce.
- Garnish with chopped fresh parsley before serving.
The magic of this dish lies in the Cajun seasoning’s bold flavors melding perfectly with the creamy white sauce, creating a pasta that’s anything but ordinary.
Tip: For an extra kick, add a pinch of red pepper flakes with the Cajun seasoning.
Avocado and Lime White Sauce Pasta
Dive into the creamy, zesty world of this Avocado and Lime White Sauce Pasta, a dish that brings a refreshing twist to your pasta night.
Ingredients
- 8 oz pasta of your choice
- 2 ripe avocados, peeled and pitted
- 1/4 cup fresh lime juice
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 1/4 cup chopped fresh cilantro
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a blender, combine the avocados, lime juice, heavy cream, garlic, Parmesan cheese, salt, and black pepper. Blend until smooth.
- Heat olive oil in a large pan over medium heat. Add the avocado sauce and cook for 2-3 minutes, stirring constantly, until heated through.
- Add the cooked pasta to the pan and toss until evenly coated with the sauce. Cook for an additional 2 minutes.
- Remove from heat and stir in the chopped cilantro.
The magic of this dish lies in the creamy avocado base brightened by the tangy lime, creating a sauce that’s both rich and refreshing.
Tip: For an extra kick, add a pinch of red pepper flakes to the sauce before blending.
Conclusion
We hope these 18 creamy white sauce pasta recipes inspire your next kitchen adventure! Each dish offers a unique twist on a classic favorite, perfect for any home cook looking to delight their taste buds. Don’t forget to try them out, share your favorites in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!