Quick garlic butter pasta

• Vegetarian

• Produce

  • 1 tbsp Chilli pepper, fresh red
  • 5 Garlic cloves, fresh
  • 5 tbsp Parsley, fresh leaves
  • 2 tbsp Thyme, fresh

• Pasta & Grains

  • 4 servings Pasta

• Baking & Spices

  • 1 Salt & pepper

• Oils & Vinegars

  • 1 glug Olive oil, Extra Virgin

• Dairy

  • 50 g Butter
  • 1/4 cup Cream mixed with

Found on garlicmatters.com

Description

Ingredients

• 4 servings of pasta of your choice
• A glug of extra virgin olive oil
• 5 fresh garlic cloves, peeled and finely chopped
• 50 grams butter (about 4-5 tablespoons butter or ¼ stick)
• 5 tablespoons fresh parsley leaves, finely chopped
• 2 tablespoons fresh thyme, leaves only
• 1 tablespoon fresh red chilli pepper, finely chopped, seeds removed (or ⅔ teaspoon dry red chilli pepper)
• ¼ cup cream mixed with ¼ cup milk (or ½ cup of Half & Half instead)
• Salt & pepper to taste
• Wedges of lemon and Parmesan cheese to serve.

Directions

• Set pasta to boil according to instructions on packaging. (When cooked, drain and pour in the extra virgin olive oil. Mix the pasta, cover with a lid and reserve until the sauce is ready)
• While pasta is cooking, in a small saucepan, melt butter, add garlic and chilli and cook on medium-low heat until garlic starts turning straw colour.
• Pour the milk and cream in (or Half & Half instead), add thyme leaves, bring it all up to boil, season with salt and pepper and then turn the heat off. Pour this mixture over the pasta, sprinkle the parsley, mix well and serve immediately with lemon wedges and Parmesan cheese.