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Recipe by Brynie Greisman

Penne with Garlic-Herb Cream Sauce

Dairy Dairy
Easy Easy
6 Servings
Allergens
40 Minutes
Diets

Ingredients

Penne with Garlic-Herb Cream Sauce

  • 2 teaspoons rosemary, or to taste

  • small piece bay leaf

  • 1 teaspoon kosher salt

  • 12 ounces (340 grams) penne pasta (I use whole wheat penne)

  • 3 tablespoons butter

  • 1 tablespoon Gefen Olive Oil

  • 4–6 cloves garlic, crushed, or 4–6 cubes Gefen Frozen Garlic

  • 3 tablespoons Gefen Almond Flour

  • 1 and 1/2 cups half ’n half

  • salt, to taste

  • pepper, to taste

  • pinch nutmeg

  • 1/2 cup Parmesan cheese

  • 2 tablespoons white wine (I use a blend)

  • 3 tablespoons finely chopped fresh parsley

Directions

1.

Fill a four-quart pot with water. Place the rosemary and bay leaf in a small bag that can be immersed in water and knot it closed. Make a few holes in the bag and put it in the pot of water. Add salt and bring to a boil.

2.

Add penne and cook for 10 minutes. Drain and save the cooking liquid. Throw out the bag with the spices. Do not rinse the pasta, just cover and set aside.

3.

Meanwhile, heat the butter and olive oil in a large frying pan. When hot, add garlic and cook for 30 seconds, or until fragrant. Don’t burn! Whisk in almond flour and stir for one minute.

4.

Add half ’n half, salt, pepper, and nutmeg and cook for two minutes. Add Parmesan cheese and wine and stir for 30 seconds. Remove from heat. Pour sauce over the pasta in the pot.

5.

Add the parsley and mix well. Add a bit of the cooking water for an even creamier consistency. Serve hot.

Tips:

The rosemary flavor is very nuanced in this recipe. If you prefer a stronger rosemary taste, use a rounded tablespoon.

It’s important to salt the water you boil your pasta in. The pasta needs time to absorb salt while it’s cooking so that it’s flavorful when you eat it. Do not put oil in the water though, because you don’t want the sauce sliding off your pasta!

Notes:

I ended up using about two cups of the cooking water as I served and reheated the pasta. Hot pasta soaks up liquid very quickly, so although there’s a generous amount of sauce, part of it is absorbed. The reserved starchy water enhances the pasta and makes it silky smooth and delicious.

Notes:

Styling by Chay Berger
Food Prep by Leah Hamaoui
Penne with Garlic-Herb Cream Sauce

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