Creamy Garlic Penne Pasta | How To Make Penne Pasta With Tomato Sauce

 

creamy penne pasta

This is one of our favorite pasta. Whenever I like my white sauce recipe, I prefer pasta with my white sauce. I also love making chicken Alfredo, carbonara, and cheese garlic tortellini. I like pasta because it has carbohydrates.

From spaghetti to phytotoxic Alfredo, it is a dish that everyone in the family loves. This creamy penne pasta recipe is so simple and delicious that you can add it to your meal plan. This creamy white sauce pasta is great on its own, but it can be even more delicious if you add chicken or any other favorite meat.

This dish is so quick and easy to prepare that it is ready in less than 20 minutes! A great meatless dish for the main course or side. A hot bowl of this creamy garlic recipe can come to your table as quickly as it takes time to boil and cook the pasta. This recipe uses simple ingredients that are readily available in your home.

It's a great Saturday night meal. It is very easy to make chutney. To make chutney, place a frying pan on the stove, heat it and put a little butter in it and melt it. After the butter has melted, add flour, garlic, and wine (chicken or vegetable broth), and cook until it thickens.

In the meantime, add cream and Italian spices and cook until thickened. Once the sauce has thickened to your liking, after a few minutes, take the pan off the stove and add it to the Parmesan cheese and stir well. Then add the extracted pasta to the skeleton and toss until coated.

creamy penne pasta

20-minutes cream penne pasta.

Prep time: 5 minutes

Cook time: 15 minutes

Total time: 20 minutes

Cuisine: American

Servings: 4 serving

INGREDIENTS.

·         8 ounces uncooked penne

·         2 tablespoons butter

·         ½ tablespoon flour

·         3 cloves garlic minced

·         ¼ cup dry white wine or chicken/veg broth

·         ¼ teaspoon lemon juice

·         1 cup heavy/whipping cream

·         ¼ teaspoon Italian seasoning

·         1/3 cup freshly grated parmesan cheese

·         Salt and pepper to taste

·         Chopped parsley optional, to taste

video of creamy penne pasta.

INSTRUCTIONS.

Step 1.

First, boil salted water in a pot and cook according to the instructions on the package.

Step 2.

Melt the butter in a frying pan over medium heat for about 10 minutes before the pasta is done. After melting the butter, sprinkle flour in it and cook for about 1 minute, stirring constantly while cooking.

Step 3.

Add in the garlic and wine (or chicken broth) and lemon juice. Cook until bubbles begin to appear on its surface or until it is reduced by half (about 1 minute).

Step 4.

Then stir in the cream so that the dough is completely dissolved in it, and then stir in the Italian masala. Stir in the spices and cook for a few minutes or until the sauce thickens.

Step 5.

Now shake it in Parmesan cheese and take the pan off the stove. Add salt and pepper to taste.

Step 6.

Now add the extracted pasta to the skeleton and toss until coated. If you wish, you can garnish with more seasonings and chopped parsley. Serve hot.

creamy penne pasta

How to make white sauce?

The special thing about this dish is that it is simple and fast! This recipe only takes 20 minutes. Follow these simple steps to make this creamy sauce that can be applied to any pasta.

Start by cooking pasta according to the package instructions or the instructions given above. When it is cooked, melt the butter in a medium saucepan and add the garlic and cook on medium heat for 1 minute. Then add flour and cook for one more minute while stirring constantly.

Add milk and broth while stirring constantly. Boil the sauce and cook until thick. Add parsley, cheese, and salt and pepper to taste and keep stirring until the cheese is melted. Mix in the pasta and serve hot immediately.

What to serve with creamy penne pasta?

With this dish, you can serve Pannier Garlic Bread Pesto Pasta Parmesan Asparagus and Roasted Green Beans.

VARIATIONS.

You can offer this dish many things to enhance the taste. Such as grilled chicken, diced ham, or shrimp. You can also serve with half a cherry tomato, sliced sun-dried tomatoes, asparagus, broccoli, bell peppers, or mushrooms.

TIPS & NOTES FOR PENNE PASTA.

·         It's a beautiful garlic cream sauce, you can add more seasoning if you like. You will need a small amount of salt in the cream sauces or to taste!

·         I recommend grinding Parmesan cheese in this recipe. I always keep a block in my fridge and grind it with a Microplane.

·         Adding a small amount of lemon juice gives the sauce a one-dimensional flavor. You can also add cooked chicken or prawns to the sauce if you wish.

·         Feel free to change the pan to make the pasta into another shape. If the sauce becomes too thick, add hot pasta water to dilute it. Remember that the cream sauce will thicken as it cools.

HOW TO STORE AND REHEAT PENNE PASTA.

It can be stored in an airtight container for 3-5 days and stored in the refrigerator. We usually use an oven to reheat it, but it can also be placed on a stove in a pan or skillet. If it becomes too thick when reheated, you can add a little more broth to dilute.

What are the different types of penne pasta?

Its shape gives it the name of the pan, which is derived from the Italian word "coil". There are usually two different types of pans: smooth and raised. Due to its peaks, the reggaeton version tastes more chutney than a slightly stronger and smoother pan.

creamy penne pasta

What is penne pasta made of?

It is usually made with dorm wheat, this type is known for its hardness and flexibility.

What is the difference between penne and rigatoni?

The penne is cut on the bias, or diagonal, giving it a nuclear shape. Cutting the rigatoni straight gives it a cylindrical shape. Reggaeton has edges around the outside.

Conclusion.

Filled with flavor and cream, this creamy pan pasta recipe is a simple, quick, and easy dish that is ready in less than 20 minutes. This is a great dish without meat. You can add chicken if you want!

NUTRITION INFORMATION.

·         Calories: 51kcal

·         Carbohydrates: 46g

·         Protein: 12g

·         Fat: 30g

·         Saturated fat: 18g

·         Cholesterol: 104mg

·         Sodium: 205mg

·         Potassium: 201mg

·         Fiber: 2g

·         Sugar: 2g

·         Vitamin A: 1122IU

·         Vitamin C: 1mg

·         Calcium: 147mg

·         Iron: 1mg

Lorna Robertson

I am a chef and making new food is my job. This is my favorite profession.

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