Pasta With Creamy Herb Sauce
Updated Sept. 15, 2021
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Kosher salt
- 1½cups heavy cream
- 3sage leaves
- 3sprigs thyme or oregano
- 1small rosemary sprig
- 1cinnamon stick (or a grating of nutmeg)
- Black pepper
- 1pound linguine, fettuccine or another long noodle
- 1bunch dark leafy greens, such as kale, mustard greens, broccoli rabe or mature spinach, stems removed and cut or torn into 2- to 3-inch pieces
Nutritional analysis per serving (4 servings)
766 calories; 38 grams fat; 22 grams saturated fat; 1 gram trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 88 grams carbohydrates; 7 grams dietary fiber; 5 grams sugars; 20 grams protein; 601 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of salted water to a boil. In a small saucepan, combine the heavy cream, sage, thyme, rosemary, cinnamon and a pinch of salt and pepper. Bring to a simmer over medium and cook until the cream has thickened slightly and is reduced to about 1 cup, 12 to 15 minutes, adjusting the heat as needed to maintain a gentle simmer. Remove from heat until the pasta’s ready.
- Step 2
When the cream is at the halfway point, add the pasta to the boiling water and cook until a minute or 2 shy of al dente. About 3 minutes before draining the pasta, add the greens to the water. Reserve ½ cup pasta water, then drain the pasta and greens with a colander and return to the pot.
- Step 3
Place the just-used colander over the pot of pasta, then strain the infused cream through the colander into the noodles. (Discard or compost the herbs and cinnamon stick.) Add the ½ cup pasta water to the pasta, set over medium-high heat, and cook, tossing, until the sauce glosses the noodles, 3 to 4 minutes. Season to taste with salt and pepper.
Private Notes
Comments
I might try this with coconut cream instead of heavy cream...
Gives me a separate idea to just toss these greens & spices in with some olive oil and pasta.
More herbs, some shallot and maybe porcini mushrooms for the sauce; can be generous with the greens (I used spinach).
Creamy, delicious and quick! Perfect for a meatless Monday. Does need a little kick of spice if not than salt and pepper, I sprinkled some Creole seasoning, yum!
So simple and so delicious. I used fresh sage and thyme, a tiny bit of nutmeg, a generous amount of black pepper. Chard for the greens. Outstanding!
I made as directed and it was much too light in flavor. I would up the herbs and more black pepper. I agree with adding lemon at the end, it lightens it up
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