I pretty much always want comfort food. As much as I love eating vegetables and healthy stuff, it’s much more common for me to really want something comforting — bean & cheese quesadilla, mashed potatoes, burgers, and pasta. Mashed potatoes and burgers usually require too much effort (especially when I’m like I NEED COMFORT FOOD STAT!). If, for some crazy reason, I am out of the necessary ingredients (tortillas, beans, cheese) to make a bean & cheese quesadilla: PASTA! Or, if I’ve already had a quesadilla that day: PASTA! Or, if I’m living in Asia and have yet to find good refried beans and cheddar: PASTA!
Since we started our travels in Asia, eight months ago, I’ve had one constant when it comes to comfort food — garlic! Pretty much every mid-level restaurant in Vietnam, as well as the other countries we’ve visited, has garlic bread on the menu. It’s cheap, it’s hard to mess up, and it totally fulfills my “I miss home and need comfort!” craving. So, when I made this pasta, I wanted it to be garlicky!
Like really, really, garlicky. This stuff is not messing around!
All in all, this sauce comes together really quickly. First, melt the butter and add the garlic. Let it cook for a minute or so, really getting that garlicky flavor into the butter. Then {this is the best part!} BLEND IT UP! I didn’t want any garlic chunks in my pasta — this is a smooth creamy sauce, remember? Blend up the butter and garlic, then return it to the pan to make a quick roux before adding the milk or cream to finish the sauce.
Once the sauce and pasta are both done, toss them together and enjoy a ridiculously garlicky, creamy, comforting meal. Did I mention you need to like garlic? You definitely need to like garlic. Since I’m on such a garlic train here, help me out: what are your favorite garlic dishes? Or comfort foods in general? I can’t really drown myself in creamy garlic butter pasta every day (or can I?) so… gimme ideas!!
- 10 oz dry pasta
- 3 Tbsp butter
- 4 large garlic cloves, minced
- 2 Tbsp flour
- ⅔ cup whole milk*
- salt & pepper
- Cook the pasta according to directions.
- While the pasta is cooking, make the sauce.
- Melt the butter in a saucepan over medium heat. Add the garlic and cook, stirring, for 1-2 minutes. It should be simmering.
- After 1-2 minutes, transfer the butter/garlic to a blender, and blend until smooth. Return to the saucepan over medium heat and add the flour.
- Whisk constantly, mixing the flour and butter together, for one minute. Slowly, whisking quickly, add the milk. Bring to a simmer and cook (stirring) until thickened.
- When the pasta is done, mix in the sauce. Add salt and pepper as needed.
Want some more pasta ideas? Here are a few of my favorites!
Smokey Delicata Baked Macaroni and Cheese
Quick Stovetop Mac and Cheese
Bacon Tomato Basil Breakfast Pasta
Creamy Pesto Pasta
That dish is almost sinfully gorgeous. 🙂 I’m with you on comfort food and I’m feeling pretty comfortable just looking at those great photos.
Ha! Thanks, Maureen! xo
This sounds SO good. I love creamy sauces and pasta is my weakness. YUM!
Thanks, Jess! Pasta = THE BEST. Enjoy!
Hi, I’m a college student and I don’t own a blender. Is it possible to skip the blending step and just add flour straight in?
Hi Denise! You certainly could — I just did it for the texture… I didn’t want chunks of garlic in the sauce. But if you don’t mind chunks (or dice it SUPER small!), you could absolutely skip the blender.
Enjoy! xo
Hi! Could you freeze this?
Hi Paula — I have never frozen it, and don’t honestly have tons of experience with freezing sauces… but I don’t see why not! Enjoy! xo
What’s the pasta sprinkled with? Parsley?
I probably used cilantro, knowing me!
I just made this and it is delicious! I used crushed garlic, so there was no need for the blender. I also added shrimp sautéed in butter, garlic, chopped cilantro, and a dash of cayenne powder. Very, yummy!
YUM! That sounds like an amazing variation!!!
Made this tonight and it’s awesome! Thank you!
Thanks, Jessica! Glad you liked it! Xo
I hate to ask but do you have calories per serving?
Hi Rosemary! I have not calculated it for this recipe, sorry! Feel free to do so!
Really.. It’s too much nice
Love love love I added some onion powder and crushed red pepper for spice then I roped it off with shredded Parmesan cheese I definitely recommend it make sure you let it cook for a while though thx Miss. Mary also I didn’t use the blender but if do it again I think I will
Thanks for the notes, Maya! Sounds like a delicious variation! xo
I made this for dinner. It was delicious! Thank you so much for sharing this recipe!
So glad you liked it, Alvita! Thanks for the comment! xoxo
Hi! Can you use 2 percent milk?
Hi Rosemarie! You certainly can! Enjoy! xo
Succulent and creamy. This is a paradise for pasta lovers (me). Thank you for this mouthwatering recipe!
Ha! Thanks, Debaduti! I’m a total pasta lover too — woohoo! Glad to have you here! xo