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Indulge yourself with this Creamy Rosemary and Garlic Pasta. This recipe is decadent and rich, which makes it perfect for date night. This isn’t a light meal, so it’s best to balance it off with a big green salad. It’s also the perfect recipe for weekend dinner with friends and pairs perfectly with garlic bread and a beautiful glass of Pinot Noir.

The best part about this easy recipe is that it actually calls for just a handful of ingredients and comes together very quickly, ready in 15 minutes. It’s the perfect pasta dish to make when having friends over since you are not spending too much time in the kitchen, away from your guests.

Do I have to use cream and make this dairy-free?

I’ve tested this creamy sauce with some non-dairy alternatives, like oat milk. It tasted just as good as the original recipe, but just allow some extra time for the pasta sauce to thicken due to the lower fat content.

What can I replace Rosemary with?

The best part about this pasta dish is that you can adapt the fresh herbs to the seasons. For example, in the summer; switch it up with some fresh basil, chives or oregano. For a cozy Fall or Winter dish, I love what the rosemary adds, but you can also use thyme.

Variation: Easy Garlic Chicken Pasta with Rosemary…

While this recipe was created to be a meatless main, you can easily add some protein to fit your weekly meal plans. I love adding roasted or grilled chicken breasts to this recipe. Once your chicken is cooked, slice and toss it into the cream sauce as it thickens for some juicy chicken! 

Looking for other yummy pasta dishes? Try this One-Pot Creamy Leek pasta or this one-pot spicy sausage pasta with sundried tomatoes.

What you’ll need to make this Creamy Garlic and Rosemary Pasta…

  • 2 tablespoons of butter

  • 6 garlic cloves, minced

  • 1/4 cup of chicken stock

  • 1 3/4 cup of heavy cream

  • 1 tablespoon of fresh lemon juice
  • 1/2 teaspoon of lemon zest
  • 1/4 tsp of red pepper flakes

  • 2 tbsp of flour

  • 1/2 cup of parmesan cheese

  • 1-2 tbsp of fresh rosemary, chopped

  • 1/2 tsp of salt

  • black pepper to taste

  • drizzle of olive oil (optional)

How to make this date night pasta recipe…

  1. In a large pot of salted water, cook your pasta to al dente according to package directions.

  2. Nexnt, in a large skillet or large saute pan on medium heat, melt the butter on medium heat. Once melted, add chopped garlic, chopped rosemary, lemon zest and red pepper flakes. Cook until soft, about 2 minutes. You don’t want either to burn so adjust the temperature accordingly to moderate heat.

  3. Add in the flour and stir. Cook for about 1 minute, just enough to cook off the flour taste.

  4. Then add in the chicken stock to deglaze the pan, and scrape the bottom of the pan to release the browned bits.

  5. Slowly add in the cream, lemon juice, salt, and pepper and stir using a whisk or slotted spoon. Stir every few minutes to remove any lumps and cook until sauce thickens. About 10 minutes.

  6. Before draining your cooked pasta, reserve 1 cup of pasta water if ever sauce gets too thick, or an easy way to revive leftovers of this creamy pasta.

  7. Once the sauce has thickened, stir in the grated parmesan and remove from heat. Stir until the cheese is completely melted.

  8. Finally, toss in the bare pasta in your large skillet, divide among individual plates and garnish with a drizzle of olive oil and additional cheese (optional).

To reheat pasta, add the creamy pasta into a small saucepan and add 1-2 tbsp of the reserved pasta water. Add an extra splash of pasta water if needed to return to a creamy consistency.

Easy Date Night Creamy Rosemary and Garlic Pasta

Yield: 6
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients

  • 2 tablespoons of butter
  • 6 garlic cloves, minced
  • 1/4 cup of chicken stock
  • 1 3/4 cup of heavy cream
  • 1 tablespoon of fresh lemon juice
  • 1/2 teaspoon of lemon zest
  • 1/4 tsp of red pepper flakes
  • 2 tbsp of flour
  • 1/2 cup of parmesan cheese
  • 1-2 tbsp of fresh rosemary, chopped
  • 1/2 tsp of salt
  • black pepper to taste
  • drizzle of olive oil (optional)

Instructions

  1. In a large pot of salted water, cook your pasta to al dente according to package directions.
  2. In a large skillet or large saute pan on medium heat, melt the butter on medium heat. Once melted, add chopped garlic, chopped rosemary, lemon zest and red pepper flakes. Cook until soft, about 2 minutes.
  3. Add in the flour and stir. Cook for about 1 minute.
  4. Add in the chicken stock to deglaze the pan, and scrape the bottom of the pan to release the browned bits.
  5. Slowly add in the cream, lemon juice, salt, and pepper and stir using a whisk or slotted spoon. Stir every few minutes to remove any lumps and cook until sauce thickens. About 10 minutes.
  6. Before draining your cooked pasta, reserve 1 cup of pasta water if ever sauce gets too thick, or an easy way to revive leftovers of this creamy pasta.
  7. Once the sauce has thickened, stir in the grated parmesan and remove from heat. Stir until the cheese is completely melted.
  8. Toss in the bare pasta in your large skillet, divide among individual plates and garnish with a drizzle of olive oil and additional cheese (optional).
© Christopher
Category: Main Course

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