Creamy Lemon Basil Pasta
A deliciously creamy vegetarian pasta dish that's super quick and easy.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Vegetarian Pasta
Cuisine: American
Keyword: creamy lemon basil pasta
Servings: 4
- 8 ounces pasta (I used penne)
- 1/2 medium onion chopped
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 (8 ounce) package cream cheese softened
- Juice & zest of 1/2 lemon
- 3 dashes Italian seasoning
- 1 cup grated parmesan cheese
- 1 large handful fresh basil torn
- 1 tablespoon fresh parsley chopped finely
- Salt & pepper to taste
Boil a salted pot of water and cook pasta according to package directions.
When the pasta water is about to boil, add olive oil to a skillet over medium heat. Add the onion and sauté for 8-10 minutes, or until it's softened and lightly browned.
Add the garlic to the pan and cook for 30 seconds, until fragrant.
Add the cream cheese, lemon juice and zest, and Italian seasoning. Stir for a couple of minutes until the cheese has melted into a sauce. Stir in the parmesan.
Reserve 1/2 cup of the pasta water prior to draining the pasta. Add 1/4 cup of the pasta water to the sauce. If you want the sauce thinned even more, add pasta water one tablespoon at a time. Once the sauce is thinned to your liking, add in the basil, parsley, and salt & pepper. Add the pasta to the skillet and toss. Serve immediately.
- This recipe goes smoother if you let the cream cheese soften up for a bit (30+ minutes) prior to starting, or microwave it for 20-30 seconds.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Calories: 555kcal | Carbohydrates: 49g | Protein: 21g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 84mg | Sodium: 569mg | Potassium: 265mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1154IU | Vitamin C: 6mg | Calcium: 365mg | Iron: 2mg