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Pasta with Cream and Spring Herbs

Pikantne Vegetarian Dishes Main Dishes 15 min Easy 36 wyświetleń ~13.69 PLN - (0)
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Description

Delicate pasta in a creamy sour cream sauce with spring herbs (parsley, chives, dill) — a simple, aromatic, and quick vegetarian dish perfect for a spring lunch. The sauce combines velvety cream with lightly sautéed garlic and butter, while fresh herbs add a bright, green note. Serve immediately after preparation, with optional grated Parmesan and lemon zest to cut through the richness. The dish is visually light — the creamy sauce coats the pasta ribbons, and the green herb leaves create a contrast. Great with a simple salad of young leaves and white wine or tangy kefir.

Ingredients Used

Ingredients (10)

Servings:
4
  • Tagliatelle pasta 320 g
  • 30% heavy cream 200 g
  • Butter 30 g
  • Garlic 2 ząbki (~10 g)
  • 🌿 Przyprawy
  • Salt 6 g
  • Black pepper 4 szczypty (~2 g)
  • Parsley 1 pęczek (~30 g)
  • Chives 0.2 pęczków (~15 g)
  • ✨ Opcjonalne
  • Parmesan 40 g
  • Lemon 0.6 szt. (~50 g)
💰 Szacowany koszt dania: ~13.69 PLN (3.42 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Main Dishes

1

Prepare the ingredients: take the cream and butter out of the fridge so they reach room temperature (they will combine more easily). Wash the parsley and chives, shake off excess water, and finely chop with a knife. If you are using lemon, zest the yellow part of the peel using a fine grater. Grate the parmesan if you are using it.

Ingredients: Butter, Parsley, Chives, Lemon, Parmesan
Use a cutting board and a sharp herb knife. A microplane grater for lemon zest. Taking out the cream/butter before cooking makes emulsifying the sauce easier.
2

Bring a large pot of water to a boil (about 3–4 liters). When the water is boiling, add 6 g of salt (about 1 teaspoon) — the water should be distinctly salty like the sea. Add the tagliatelle pasta and cook according to the package time minus 1 minute (al dente). Stir immediately after adding to prevent sticking.

Ingredients: Tagliatelle pasta, Salt
Use a large pot (at least 4 l) and a wooden spoon for stirring. Check the pasta 1–2 minutes before the end of the suggested time: it should be firm, slightly chewy (al dente).
3

While the pasta is cooking, melt the butter in a wide skillet over medium heat (the best skillet is 26–28 cm). When the butter has melted and starts to gently sizzle (1–2 minutes), add the crushed and finely chopped garlic. Sauté for 30–40 seconds until the garlic releases its aroma and starts to smell — do not burn it, as it will become bitter.

Ingredients: Butter, Garlic
Use a non-stick frying pan or a wide saucepan. A wooden spatula for stirring. If the garlic starts to brown, reduce the heat immediately.
4

Pour the pan with 30% cream and gently raise the heat, stirring with a wooden spoon to combine the butter and cream. Cook on low heat for 2–3 minutes until the sauce thickens slightly — it should gently coat the back of a spoon. If the sauce is too thick, add 2–3 tablespoons of pasta cooking water (reserve about 100 ml before draining).

Ingredients: Butter
Stir constantly to prevent the cream from burning. Always reserve some pasta water (it has a lot of starch and helps thin the sauce, creating an emulsion structure).
5

Add the drained pasta to the pan with the sauce. Turn on low heat and stir vigorously for 1–2 minutes to allow the pasta to absorb the sauce. If the sauce seems too thick, gradually add 1 tablespoon of cooking water at a time until you achieve the desired consistency — the sauce should lightly coat the pasta.

Ingredients: Tagliatelle pasta
Use kitchen tongs or two forks to mix the pasta with the sauce. The perfect combination occurs when the sauce slightly emulsifies and shines on the pasta.
6

Add the chopped herbs: parsley and chives. Season with freshly ground pepper and possibly two pinches of salt to taste. Gently stir for 30 seconds to warm the herbs, but keep them fresh and green.

Ingredients: Parsley, Chives, Black pepper, Salt
Add herbs at the end so they don't lose their color and aroma. Taste before serving and season according to your preferences.
7

Serve immediately: transfer the pasta to warmed plates, sprinkle with grated Parmesan (optional), and drizzle with a bit of lemon juice or add grated zest for freshness. Serve right away, the sauce tastes best hot and creamy.

Ingredients: Parmesan, Lemon
Use a fine grater for the parmesan and a manual grater for the lemon zest. Additionally, you can add more fresh herbs for decoration.

Fun Fact

💡

The simple cream sauce has its roots in the home cooking of Central Europe, where dairy was combined with pasta for a quick and hearty dish. The addition of fresh herbs classically lightens heavier, creamy dishes.

Best for

szybki obiad w ciągu tygodnia spotkanie z przyjaciółmi wiosenny lunch

Tips

🍽️ Serving

Serve on warm plates to keep the sauce creamy for longer. A light arugula salad with early radishes and a glass of dry white wine pairs well with this. For those who prefer more texture, add toasted walnuts.

🥡 Storage

Store in the refrigerator for up to 24 hours in an airtight container. When reheating, add 1–2 tablespoons of milk or cooking water to restore the creamy consistency; heat slowly over low heat.

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