Easy Creamy Herb Pasta
This vegetarian creamy pasta dish is the perfect side dish for chicken, for pork, for steak and dare I say it for turkey! Yes this simple pasta side would be perfect on the Holiday table. Or serve it as a quick and easy lunch! The creamy Italian herb sauce is super easy to make and the whole dish can be made in around 10 minutes!
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- 4 cups uncooked small shape pasta - see note 1
- 3 tbsp butter
- 3 tbsp all purpose flour
- pinch turmeric
- 3/4 cup low sodium vegetable broth
- 1 1/2 cup half and half
- 1 tbsp dried Italian herbs
- 1 tsp dried chives
- 1/4 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
Bring a big pan of water to the boil, salt it generously and cook the pasta until al-dente.
Reserve a cup of the pasta cooking water and then drain the pasta.
Whilst the pasta is cooking make the sauce.
Melt the butter in a small sauce pan, once it starts to sizzle, reduce the heat and stir in the flour and turmeric.
Mix them well together and then slowly add in the vegetable broth and whisk until lump free.
Add the half and half, Italian herbs, chives and garlic powder.
Cook for 3-4 minutes over a medium low heat.
Check your seasoning.
Add the drained pasta to the sauce and stir together, adding a splash of the pasta cooking water to get a consistency you like.
- Use any small pasta, the pictures here use my favourite Cavatappi, but macaroni, fusilli, rotini, campanelle, or even pasta shells (conchiglie) will work well.
Calories: 409kcal | Carbohydrates: 59g | Protein: 11g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 37mg | Sodium: 392mg | Potassium: 259mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1040IU | Vitamin C: 6.4mg | Calcium: 100mg | Iron: 2.2mg