Creamy Garlic Penne Pasta | A Perfect Dinner Idea

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

Add 2 liters of water to a Dutch oven and set the heat from medium to medium high.

Add 1/2 teaspoon of salt to the water.

Do not add oil to the water to ensure the sauce absorbs properly.

Once the water is boiling, add 8 ounces of wheat penne pasta and stir.

Cook the pasta for 8 to 10 minutes or until al dente, stirring occasionally.

Cover the pot slightly to help the water boil faster.

When the noodles are fork tender, save about 1 cup of the pasta water and drain the rest.

Set the cooked noodles aside for later.

Crush and slice 6 large garlic cloves, slicing them to your desired thickness.

Heat a skillet over medium high heat and add 2 tablespoons of olive oil.

Add the sliced garlic to the skillet and sauté for about 30 seconds to 2 minutes, lowering the heat as needed to avoid burning the garlic.

Add 1 ounce of sun-dried tomatoes and a handful of fresh parsley to the skillet and mix.

Add a little bit of the reserved pasta water to the skillet.

Add the cooked pasta to the skillet and stir to combine.

Add a little more olive oil and 1/4 cup of milk, then simmer until the sauce thickens.

Add cheese generously, saving some for garnish.

Add a handful of basil leaves and season with a pinch of salt and a couple pinches of ground black pepper.

When the basil wilts, turn off the heat and add more cheese if desired.

Add a couple pinches of crushed chili flakes.

For plating, add grilled chicken on top for protein.

Garnish with more basil, pepper, and additional cheese and crushed chili flakes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens