Ingredients
Scale
- 8 oz pasta (spaghetti or fettuccine)
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup vegetable broth
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook pasta in a large pot of salted boiling water until al dente, then drain and set aside.
- In the same pot, heat olive oil over medium heat and sauté minced garlic until fragrant.
- Pour in vegetable broth and heavy cream, bring to a simmer.
- Add Parmesan cheese, salt, and pepper, stirring until the sauce thickens.
- Return cooked pasta to the pot, tossing to coat evenly with the sauce.
- Garnish with chopped parsley and serve hot.
Notes
For a vegan version, substitute heavy cream with coconut milk and cheese with nutritional yeast. Adjust seasoning to taste.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal Kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 70 mg