This Creamy Garlic Pasta is rich, velvety, and packed with garlicky goodness, fitting beautifully into a low carb lifestyle. It comes together quickly for a comforting weeknight meal that feels indulgent yet simple. The aroma and flavor are pure warmth and comfort.
Love Creamy Garlic Pasta? So do we! If you're into Dinner Ideas or curious about Appetizer Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Creamy Garlic Pasta
- Quick & fuss-free: Ready in under 30 minutes for a satisfying home-cooked meal.
- Deep, aromatic garlic: Gently toasted for a sweet, nutty base without bitterness.
- Luxuriously creamy sauce: Rich and dreamy without feeling heavy afterwards.
- Wonderfully versatile: A fantastic canvas for adding proteins or veggies.
Ingredients & Tools
- 450 g low carb pasta (such as edamame spaghetti, lentil penne, or konjac noodles)
- 4 tbsp unsalted butter
- 8 large cloves of garlic, minced
- 120 ml heavy cream (double cream)
- 60 g freshly grated Parmesan cheese, plus more for serving
- 1 tsp fresh lemon juice
- 1/4 tsp freshly grated nutmeg
- To taste salt and freshly ground black pepper
- 2 tbsp fresh parsley, finely chopped
Tools: A large pot for boiling pasta, a large skillet or sauté pan, a microplane or fine grater for the garlic and Parmesan, and a pair of tongs.
Notes: Freshly grated Parmesan melts more smoothly than pre-shredded. Fresh garlic provides the best flavor.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 24 g |
| Fat: | 28 g |
| Carbs: | 18 g |
| Fiber: | 12 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Mise en place is your best friend. Have all your ingredients prepped and within arm’s reach before you start cooking. The sauce comes together quickly, and you don’t want your garlic burning while you’re frantically searching for the Parmesan.
- Don’t skimp on the garlic. It might seem like a lot, but the slow cooking process mellows it out beautifully, creating a sweet, aromatic base rather than an overpowering punch.
- Reserve that pasta water! This is the golden rule for any great pasta dish. The starchy, salty water is the secret weapon for creating a silky, emulsified sauce that clings perfectly to the noodles.
- Grate your own cheese. I know it’s an extra step, but pre-shredded cheese contains starches that prevent it from melting smoothly into your sauce. Freshly grated Parmesan will give you a velvety, non-gritty result.
How to Make Creamy Garlic Pasta
Step 1: Cook the Pasta. Bring a large pot of generously salted water to a rolling boil. Add your low carb pasta and cook according to the package directions, but aim for al dente—it should still have a slight bite to it. Just before draining, carefully scoop out about a cup of the starchy pasta water and set it aside. This liquid gold is crucial for our sauce.
Step 2: Toast the Garlic. While the pasta is cooking, melt the butter in a large skillet over medium-low heat. Add the minced garlic and cook, stirring almost constantly, for about 2-3 minutes. You’ll notice the aroma changing from sharp and pungent to sweet and nutty. The trick is to cook it until it’s fragrant and just starting to turn a very pale golden color—be careful not to let it brown, or it will become bitter.
Step 3: Create the Cream Base. Pour the heavy cream into the skillet with the garlic butter. Increase the heat to medium and bring the cream to a gentle simmer, letting it bubble for a minute or two. You’ll see it thicken slightly. This step allows the cream to reduce a touch, which helps the final sauce coat the back of a spoon beautifully.
Step 4: Incorporate the Cheese. Turn the heat down to low. Gradually sprinkle in the grated Parmesan cheese, whisking constantly until it’s fully melted and the sauce is smooth. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water to loosen it up. The sauce should look glossy and velvety at this stage.
Step 5: Season and Balance. Now, stir in the fresh lemon juice and the grated nutmeg. The lemon juice isn’t there to make it taste lemony, but to cut through the richness and brighten all the flavors. The nutmeg adds a subtle, warm depth that pairs wonderfully with cream. Season generously with salt and freshly ground black pepper. Give it a taste and adjust as needed.
Step 6: Bring It All Together. Add the drained, hot pasta directly into the skillet with the creamy garlic sauce. Using tongs, toss everything together vigorously, lifting and folding the pasta to ensure every strand is coated. If the sauce is too thick, add another splash of the reserved pasta water until it reaches a luxurious, flowing consistency that clings to the pasta.
Step 7: Final Touches and Serve. Remove the skillet from the heat. Stir in most of the fresh parsley, saving a little for garnish. Give it one final toss. Divide the pasta among warm bowls, garnish with the remaining parsley and an extra sprinkle of Parmesan cheese. Serve immediately while it’s gloriously hot and creamy.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended as the creamy sauce may separate upon thawing.
- Reviving: Reheat gently in a skillet with a splash of cream or pasta water to loosen the sauce.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with a lemon vinaigrette — The peppery arugula and sharp dressing provide a fantastic fresh contrast to the rich, creamy pasta, cleansing the palate between bites.
- Pan-seared lemon herb chicken breast — Slicing this and laying it over the pasta turns it into a complete, protein-packed meal. The bright, herby notes from the chicken complement the garlic sauce perfectly.
- Roasted asparagus with a hint of chili flake — The tender-crisp texture and slight char from roasting, along with a touch of heat, adds another delicious dimension to your plate.
Drinks
- A crisp, unoaked Chardonnay — Its bright acidity and notes of green apple and citrus will slice through the creaminess of the dish beautifully, creating a lovely balance.
- A sparkling water with a twist of lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help reset your taste buds, making each mouthful of pasta taste as good as the first.
- A light Italian Pinot Grigio — This wine is all about crisp, clean minerality, which acts as the perfect counterpoint to the rich, garlicky sauce without overpowering it.
Something Sweet
- A few fresh raspberries with a dollop of whipped cream — The tartness of the berries is a wonderful, light finish after a rich meal, and it feels just indulgent enough.
- A square of very dark chocolate (85% cacao) — Let it melt slowly on your tongue. The bitterness and complexity of high-quality dark chocolate is a sophisticated and satisfying end to the meal.
- A small bowl of lemon sorbet — It’s like a palate-cleansing burst of sunshine that cuts through any residual richness and leaves you feeling refreshed.
Top Mistakes to Avoid
- Burning the garlic. Garlic goes from perfectly toasted to acrid and bitter in a matter of seconds. Keep the heat medium-low and stay by the stove, stirring constantly. If it burns, it’s best to start over, as that bitter flavor will permeate the entire dish.
- Using pre-shredded Parmesan cheese. The cellulose powder used to keep it from clumping also prevents it from melting smoothly into a sauce. You’ll end up with a grainy, slightly clumpy texture instead of that dreamy, velvety consistency we’re after.
- Skipping the pasta water. That starchy, salty liquid is not just water—it’s magic. It helps emulsify the fat from the butter and cream with the cheese, creating a sauce that homogenizes and clings to the pasta instead of sliding off.
- Overcooking the pasta. Low carb pastas can sometimes have a different texture, and they can go from al dente to mushy quickly. Keep a close eye on it and taste-test a minute or two before the package time is up.
Expert Tips
- Tip: Let the cream come to room temperature. Adding cold cream to a hot pan can sometimes cause it to seize or split slightly. Letting it sit out for 15-20 minutes before you cook ensures it incorporates smoothly into the sauce.
- Tip: Add a splash of pasta water at the end, off the heat. The residual heat from the pan and pasta will thicken the sauce with the starch from the water, giving you perfect control over the final consistency. You can always add more, but you can’t take it out.
- Tip: Warm your serving bowls. This is a tiny step that makes a big difference, especially for a creamy pasta. Pop your bowls in a warm oven for a few minutes or rinse them with hot water before serving. It keeps the pasta hot and the sauce from setting up too quickly.
- Tip: Finish with a high-quality finishing oil. Just before serving, a tiny drizzle of a robust extra virgin olive oil or a white truffle oil over the top adds a beautiful aroma and a layer of flavor that elevates the entire dish.
FAQs
Can I make this creamy garlic pasta ahead of time?
You can prep the components, but I highly recommend assembling it just before serving. The sauce can be made an hour or two in advance and gently reheated, and the pasta can be cooked and tossed with a little oil to prevent sticking. However, when pasta sits in the sauce, it continues to absorb liquid and can become soft and the sauce can thicken too much. For the best texture, combine them hot and fresh. If you do have leftovers, reheat them gently in a skillet with a splash of cream or milk to loosen the sauce back up.
What can I use instead of heavy cream?
For a slightly lighter option, you can use half-and-half, but be aware the sauce will be a bit thinner and you may need to let it reduce a little longer. For a dairy-free version, full-fat canned coconut cream is a fantastic substitute—it’s rich and provides a similar mouthfeel, though it will impart a subtle coconut flavor that actually pairs quite nicely with the garlic. I wouldn’t recommend using milk, as it’s too thin and likely to curdle when heated.
My sauce turned out too thick. How can I fix it?
No worries, this is an easy fix! The solution is almost always the reserved pasta water. Simply add it back to the pan a tablespoon at a time, tossing the pasta, until the sauce loosens up to your desired consistency. The starch in the water will help it incorporate smoothly without making the sauce watery. If you’ve run out of pasta water, warm regular water or a bit more cream will work in a pinch.
Can I add protein to this dish?
Absolutely, it’s a wonderful base for proteins. Cooked, shredded rotisserie chicken, sautéed shrimp, or even some crumbled Italian sausage are all excellent additions. Just cook your protein separately first, then add it to the skillet when you toss the pasta with the sauce to warm it through. For a vegetarian boost, try stirring in some fresh spinach or sun-dried tomatoes at the end.
Why did my sauce become grainy or separate?
This usually happens for one of two reasons. First, the heat was too high when you added the cheese, causing the fats and proteins to separate. Always add cheese off the direct heat or over the lowest possible setting. Second, it could be from using pre-shredded cheese with anti-caking agents. To fix a slightly broken sauce, remove it from the heat and vigorously whisk in a tablespoon of cold butter or a splash of hot pasta water—this can often bring it back together.
Creamy Garlic Pasta
Make the best Creamy Garlic Pasta in under 30 minutes! This rich, low-carb recipe is perfect for a quick, comforting weeknight meal. Get the easy recipe now!
Ingredients
For the Ingredients & Tools
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450 g low carb pasta (such as edamame spaghetti, lentil penne, or konjac noodles)
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4 tbsp unsalted butter
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8 large cloves garlic (minced)
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120 ml heavy cream (double cream)
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60 g freshly grated Parmesan cheese (plus more for serving)
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1 tsp fresh lemon juice
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0.25 tsp freshly grated nutmeg
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salt and freshly ground black pepper (to taste)
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2 tbsp fresh parsley (finely chopped)
Instructions
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Bring a large pot of generously salted water to a rolling boil. Add your low carb pasta and cook according to the package directions, but aim for al dente—it should still have a slight bite to it. Just before draining, carefully scoop out about a cup of the starchy pasta water and set it aside.01
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While the pasta is cooking, melt the butter in a large skillet over medium-low heat. Add the minced garlic and cook, stirring almost constantly, for about 2-3 minutes. You’ll notice the aroma changing from sharp and pungent to sweet and nutty. The trick is to cook it until it’s fragrant and just starting to turn a very pale golden color—be careful not to let it brown, or it will become bitter.02
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Pour the heavy cream into the skillet with the garlic butter. Increase the heat to medium and bring the cream to a gentle simmer, letting it bubble for a minute or two. You’ll see it thicken slightly.03
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Turn the heat down to low. Gradually sprinkle in the grated Parmesan cheese, whisking constantly until it’s fully melted and the sauce is smooth. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water to loosen it up. The sauce should look glossy and velvety at this stage.04
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Stir in the fresh lemon juice and the grated nutmeg. Season generously with salt and freshly ground black pepper. Give it a taste and adjust as needed.05
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Add the drained, hot pasta directly into the skillet with the creamy garlic sauce. Using tongs, toss everything together vigorously, lifting and folding the pasta to ensure every strand is coated. If the sauce is too thick, add another splash of the reserved pasta water until it reaches a luxurious, flowing consistency that clings to the pasta.06
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Remove the skillet from the heat. Stir in most of the fresh parsley, saving a little for garnish. Give it one final toss. Divide the pasta among warm bowls, garnish with the remaining parsley and an extra sprinkle of Parmesan cheese. Serve immediately.07
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