How to make creamy pasta

 With this recipe for creamy pasta sauce, you can whip up a quick and hearty pasta dish any night of the week. Change the cream and cheese to plant-based alternatives for vegans.

Ingredients;

dry pasta 400g/14oz

14 pint of double cream in 150 ml

1 smashed tiny garlic clove or 1/2 teaspoon of garlic powder

Finely grated 25g/1oz of Parmesan (or a comparable vegetarian hard cheese), plus additional for serving.

freshly ground black pepper and salt

Method;

A big pot should be filled halfway with water, liberally salted, and heated to boiling. Stirring occasionally, cook the pasta for 10 to 12 minutes, or as directed on the package, or until just tender.

Pour the double cream into a small saucepan, add the garlic, and heat to a very gentle simmer while stirring just before the pasta is done. Grated Parmesan and about 100ml/312 oz of the pasta cooking water should be added. Stir until melted. Add salt and pepper to taste.

The pasta should be returned to the pan it was cooked in after being drained in a strainer. Mix well after adding the sauce. Serve with more cheese on top.

The pasta should be returned to the pan it was cooked in after being drained in a strainer. Mix well after adding the sauce. Serve with more cheese on top.

Recipe Advice;

For this sauce, you can use any type of cheese you like; mature cheddar and blue cheese both work well. If you're using a milder cheese, increase the amount for a richer flavour.

Use crème fraîche or single cream in its place if you don't have double cream on hand. A soft cheese substitute like cream cheese can also be used; since it is richer than cream, 100g (3 12 oz) should be plenty, along with an additional splash of water.

If you have access to any fresh herbs, like parsley, basil, or dill, finely chop them and add them to the sauce as you cook the pasta. Additionally, fresh chilli slices, thinly sliced spring onions, and dried chilli flakes can be added.