August 30, 2021

Creamy Garlic Fusilli Pasta Recipe

INTRO

If you have ever wanted a bowl of pasta that feels restaurant-quality but takes less than 20 minutes on a weeknight, this creamy garlic fusilli is it. The sauce is a simple garlic-infused white sauce with parmesan, and the spiral shape of fusilli catches every drop of it.

This creamy fusilli pasta recipe works with WickedGud multigrain fusilli, which cooks in about 7 minutes and holds up well in saucy dishes.

AT A GLANCE

Detail

Info

Prep Time

5 minutes

Cook Time

15 minutes

Total Time

~20 minutes

Serves

2

Pasta Used

WickedGud Multigrain Fusilli

Diet

Vegetarian (use veggie broth instead of chicken stock)

 

INGREDIENTS

Ingredient

Quantity

WickedGud Multigrain Fusilli

1 packet

Butter

3 tbsp

Garlic, minced

2 tsp

All-purpose flour

3 tbsp

Chicken stock (optional)

1 cup

Milk

1 cup

Dried parsley

2 tsp

Parmesan cheese, grated

1 cup

Salt and pepper

To taste

 

Tip: If skipping chicken stock, save a cup of pasta water and use it instead. It adds body and flavour to the sauce.

HOW TO MAKE CREAMY GARLIC FUSILLI

  • Bring a pot of salted water to boil. Cook the fusilli for no more than 7 minutes. Drain and set aside, saving a cup of pasta water.
  • Melt butter in a medium saucepan over medium heat. Add minced garlic and cook for 1 minute, stirring.
  • Add flour and stir constantly for another minute to form a roux.
  • Slowly pour in milk and chicken stock (or pasta water), stirring constantly.
  • Keep stirring and cook until the sauce boils and thickens, about 3 to 4 minutes.
  • Add dried parsley, grated parmesan, and salt and pepper. Stir until the cheese melts completely.
  • Pour the sauce over the cooked fusilli and serve immediately.

TIPS TO GET IT RIGHT

  1. Use cold milk when adding it to the roux. It helps prevent lumps from forming.
  2. Do not let the garlic brown. Thirty seconds on medium heat is enough. Burnt garlic will turn the whole sauce bitter.
  3. Grate the parmesan fresh if you can. Pre-grated parmesan has anti-caking agents that make sauces grainy.
  4. If the sauce thickens too much, add a splash of pasta water to loosen it.

MAKE IT VEGETARIAN OR VEGAN

Version

Swap

Vegetarian

Replace chicken stock with vegetable stock or pasta water

Vegan

Use plant-based butter, oat milk, and nutritional yeast instead of parmesan

 

FREQUENTLY ASKED QUESTIONS

What makes fusilli a good choice for creamy pasta?

Fusilli has a spiral shape that traps sauce in each twist. For creamy or cheesy sauces, it works better than smooth pasta shapes like spaghetti or penne.

Can I make creamy garlic fusilli pasta without flour?

Yes. Replace the flour and butter roux with 100ml of heavy cream added directly to the sauteed garlic. The sauce will be thinner but still creamy.

How do I keep creamy pasta from drying out?

Always add a little pasta water to the sauce before mixing in the pasta. The starch in pasta water helps the sauce cling to the pasta and prevents it from drying out.

Can I use WickedGud fusilli for this recipe?

Yes, and it works well here. WickedGud multigrain fusilli holds its texture better in creamy sauces compared to regular refined wheat fusilli. Cook it for exactly 7 minutes and do not rinse it.