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creamy lemon garlic pasta

Creamy Lemon Garlic Pasta for Effortless Cooking!

Get ready foodies, this creamy lemon garlic pasta is gonna change your entree game in a whole different rich and savory way! The spaghetti pasta is gently swayed into a garlicky white velvety sauce that makes a perfect weeknight dinner.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer, Main Course
Cuisine Italian
Servings 2

Equipment

Ingredients
  

For Boiling Pasta:

  • 400 gms Spaghetti Pasta
  • Water
  • Salt

For the Sauce:

  • 1 tbsp Oil
  • 3 tbsp Butter
  • 4 cloves Garlic (minced)
  • 1 tbsp Gram Flour
  • 200 ml Milk
  • 1 tsp Oregano
  • 1 tsp Chili Flakes
  • 1 Lemon (squeezed)
  • Salt
  • 50 gms Parmesan Cheese (shredded)
  • Cooked Spaghetti Pasta (al dante)

Garnishes:

  • 1 tsp Coriander/Basil leaves (optional)
  • 30 gms Parmasan Cheese (shredded)

Instructions
 

  • Boil water in a pot, add some salt, and spaghetti sticks. Cook it for 6-7 minutes till al dente.
  • While the pasta is boiling, heat oil and butter in a skillet, and cook minced garlic till it gets light brown.
  • Add gram flour, and pour milk into 3 batches of equal quantity, whisk vigorously on each batch for a lumpless sauce.
  • Add oregano, chili flakes, lime juice, and salt. Mix well.
  • Shred cheese into the sauce, and mix well while it melts.
  • Transfer the cooked pasta straight into the skillet, and mix it well, till the spaghetti is completely soaked into the sauce.
  • Sprinkle some basil leaves, and when plating add some grated cheese on top.
  • Your creamy lemon garlic pasta is ready for serving.

Notes

  • If you are planning to use garlic paste instead of minced garlic, you won't get the same flavor and crunch.
  • You can fry the zest of lemons too along with garlic for an extra savory punch. I find it to be a bit overbearing so I didn't add them in this recipe. Use fresh and quality lemons for the best outcome.
  • If you don't have milk, use fresh thickened cream. Skip adding gram flour, and don't pour it in batches.
  • If you want to make it a healthier meal, try adding broccoli, carrots, or bell peppers.
How to store:
You can refrigerate it for 2-3 days, first, you have to let it cool down and transfer it to an air-tight container.
Avoid freezing it as it may lead to separation in the sauce, and ruin the texture.
Remember to add splashes of hot water when reheating in a skillet.
Tried this recipe?Let us know how it was!