Creamy Garlic Parmesan Pasta with Roasted Onion & Garlic Infused Olive Oil Blend

Tender pasta, silky cream, sharp parmesan, and golden garlic come together in a bowl that feels rich without being fussy. A drizzle of Roasted Onion & Garlic Infused Olive Oil Blend layers roasted onion, garlic, and savory olive oil depth through the sauce, giving every bite a warm, kitchen-made finish that works beautifully for a weeknight dinner or a relaxed family meal.

Garden Infuzions

Creamy Garlic Parmesan Pasta with Roasted Onion & Garlic Infused Olive Oil Blend

Creamy garlic parmesan pasta gets a savory lift from Roasted Onion & Garlic Infused Olive Oil Blend, plus silky cream, sharp parmesan, and a cozy finish that feels right at home on the dinner table.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Fusion Cuisine, Italian

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 12 ounces linguine or fettuccine
• 2 tablespoons Roasted Onion & Garlic Infused Olive Oil Blend
• 1 tablespoon unsalted butter
• 1 small yellow onion thinly sliced
• 4 cloves garlic minced
• 1 cup heavy cream
• 1/2 cup low-sodium chicken broth
• 3/4 cup freshly grated parmesan cheese
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• Pinch crushed red pepper flakes
• 2 tablespoons chopped fresh parsley
• 1/2 cup reserved pasta water as needed

Equipment

• 1 Large pot For boiling pasta
• 1 Large skillet For building the sauce
• 1 Wooden spoon For stirring
• 1 whisk For smoothing the sauce
• 1 Colander For draining pasta
• 1 set Measuring cups For liquids and cheese
• 1 Chef Knife For slicing onion and mincing garlic

Method

 

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta until just al dente. Reserve 1/2 cup pasta water, then drain the pasta.
2. While the pasta cooks, warm the Roasted Onion & Garlic Infused Olive Oil Blend and butter in a large skillet over medium heat. Add the onion and cook until soft and lightly golden, about 5 minutes.
3. Add the garlic and cook for 30 seconds, stirring so it stays fragrant and does not brown.
4. Pour in the heavy cream and chicken broth, then bring the sauce to a gentle simmer.
5. Reduce the heat to low and whisk in the parmesan until the sauce looks smooth and glossy. Season with salt, black pepper, and crushed red pepper flakes.
6. Add the drained pasta to the skillet and toss until coated. Use a splash of reserved pasta water if needed to loosen the sauce and help it cling to the noodles.
7. Finish with parsley, taste once more, and serve right away with extra parmesan at the table.

Notes

Freshly grated parmesan gives the sauce a smoother finish than pre-shredded cheese. Keep the heat gentle after the cream goes in so the sauce stays silky and the cheese melts evenly. If the sauce tightens, add a splash of reserved pasta water until it coats the noodles well.

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Recipe Tips

Use freshly grated parmesan for the smoothest sauce, and add the pasta water a little at a time so the cream coats the noodles instead of turning heavy. Keep the heat low once the cheese goes in so the sauce stays glossy.

Serving Suggestions

Serve this pasta with a simple green salad, roasted vegetables, or warm bread for catching every bit of sauce. It also makes a great base for grilled shrimp, sautéed mushrooms, or sliced chicken if you want to build it out.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk or cream to loosen the sauce before serving.

Variations

Stir in baby spinach near the end, add cooked peas for a little sweetness, or finish with crushed red pepper for extra heat. You can also swap in linguine, fettuccine, or penne depending on what you have on hand.

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