Yes, creamy garlic pasta sauce without cream is absolutely possible, and that goes so well with any dish! This easy and silky sauce may seem so simple, but it holds a ton of flavour and is ready in under 20 minutes. Simple spaghetti is tossed in a delicious butter garlic sauce without using any heavy ingredients, but with plenty of freshly grated parmesan. Customise your pasta with your favourite veggies, chicken, or tofu, and you’ve got a comforting pasta dinner for family.
Why You’ll Love This Garlic Pasta Sauce Without Cream
This garlic butter pasta with freshly grated Parmesan is simple, cozy, and incredibly satisfying!
To me, this buttered spaghetti is the real definition of comfort food. I mean, it’s so good that I don’t mind eating it all by itself! But I often pair it with amazing dishes like Tuscan chicken, chicken parmesan or even chicken curry.
You can easily customise this dish and pair it with any protein of your choice, making it a family-friendly and super versatile option. Feel free to add some heat or mix in any veggies you love. Everything works with this pasta!
For more creamy pasta dishes, don’t miss my Swiss Cheese Pasta and Pesto Butter Sauce Pasta. And if you prefer something tomato-based, my Cream Cheese Tomato Pasta is a must-try!
How To Make Garlic Pasta Sauce Without Cream
This pasta is all about technique. You don’t need heavy ingredients like cream to make it rich; instead, the sauce becomes velvety smooth with the magic of golden pasta water. Yes, you heard it right! A splash of that starchy water is all you need to create the softest, creamiest sauce ever.
Recipe Ingredients
Garlic pasta sauce without cream is incredibly simple; you only need six basic ingredients you likely already have in your kitchen!
- 8 ounces (225 g) dried pasta of your choice, such as spaghetti, linguine, or any other long or short pasta
- 4 tablespoons (52 g) unsalted butter, divided
- 3 cloves of garlic, sliced
- ¼ teaspoon ground black pepper
- 1 teaspoon salt
- ½ cup (43 g) grated parmesan
- ¼ cup chopped fresh parsley
Instructions
Bring a medium saucepot of generously salted water to a boil over high heat, add your pasta, and cook it according to the package directions or for about 10 to 12 minutes once it is cooked al dente. Reserve 1 cup of pasta water and drain excess water from the pasta.
To make the garlic butter sauce: In a skillet, melt the butter over medium heat and gently sauté the sliced garlic until fragrant; don’t let it burn. Add the hot pasta straight to the skillet along with the reserved pasta water. Toss everything together with kitchen tongs until the pasta is coated in a glossy, slightly thickened sauce. You can add more pasta water if needed for that silky finish.
Turn off the heat and stir in freshly grated Parmesan and chopped parsley. Toss again together and season with a little salt if needed. Serve warm with extra Parmesan on top and enjoy every garlicky-buttery bite!
What to Serve with Garlic Butter Pasta
Protein: Serve this pasta with chicken, steak, or fish. You can also turn it into a full meal by topping it with grilled or shredded chicken, or add shrimp.
Salads: Simple, fresh salads are always best with pasta. Serve it alongside a homemade Caesar salad, or keep things light and colourful with this 4-ingredient pasta salad.
Vegetables: Grilled or roasted veggies pair beautifully with this garlic pasta perfectly. Try it with roasted cauliflower or add grilled portobello mushrooms for an easy, delicious upgrade.
Expert Tips
- Don’t cook pasta in generous water if you want that starchy pasta water to be concentrated so it can naturally thicken the sauce.
- Start cooking the sauce by putting garlic in a cold pan. It may feel unusual, but this method slowly infuses the butter with incredible flavour.
- Keep the heat low when the cheese is melting over the pasta; the sauce should be gently bubbling.
- A pinch of red pepper flakes or a little lemon zest on top adds brightness and boosts the flavour when serving.
Storage and Reheating Leftovers
Fridge: Always store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: Warm the pasta in a skillet over low–medium heat by adding a splash of water or milk to thin out the sauce. Or reheat it in the microwave.
Freezer: I never recommend freezing pasta. The texture of this garlic butter pasta doesn’t remain well after being frozen and reheated.
Recipe FAQ’s
How do you stop Parmesan from clumping in the sauce?
For best results, follow the recipe exactly. Always grate the Parmesan yourself because pre-shredded cheese contains additives that stop it from melting smoothly. Keep the cheese melting on low heat, and spread the pasta in an even layer before sprinkling the cheese evenly over the top.
What Pasta Shape Is The Best?
I normally say any type according to your preference, but in this recipe, a long shape like spaghetti, angel hair or fettuccine works best.
Final Thoughts
This creamy garlic pasta sauce without cream is the perfect example of how cooking pasta from scratch is surprisingly simple and ridiculously delicious. With just a handful of pantry staples and simple tricks, you’ll have a rich, comforting sauce that tastes like it came straight out of a restaurant kitchen.
