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Garlic and Herb Alfredo

Take your alfredo pasta up another level by adding in herbs, garlic, and different cheeses! We all have favorite classic recipes and this is a go-to for alot of us. It doesn’t have to be boring! Garlic and herb alfredo to the rescue.

garlic and herb alfredo

How is this Alfredo Different?

Typically, alfredo is made with just garlic, heavy cream, and parmesan cheese. In this case, we are utilizing shallots, herbed creamy cheese that contains chives, parsley, and thyme, along with different cheeses. Classic parmesan and nutty asiago. We will also be adding in ground mustard to give the sauce a sharp flavor profile.

Steps for Making Garlic and Herb Alfredo

A few of the most important steps when making garlic and herb alfredo are:

  • Cooking the pasta to al dente.
  • Sautéing the shallot and garlic properly. Be careful not to burn these, as they can give your sauce a burnt and bitter taste that’s impossible to cover.
  • Not boiling your cream. Make sure you are keeping your cream at a simmer, so that it will not break, and stay a smooth creamy sauce. Cranking the heat up too high will cause your sauce to look curdled and the cheese will only further separate the sauce.
garlic and herb alfredo

Garlic and Herb Alfredo

Take your alfredo pasta up another level by adding in herbs, garlic, and different cheeses! We all have favorite classic recipes and this is a go-to for alot of us. It doesn't have to be boring!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4 people

Ingredients
  

  • ½ lb Fusilli Pasta
  • 1 small shallot finely diced
  • 3 garlic cloves minced
  • 1 handful parsley minced
  • 2 oz garlic and herb Boursin cheese
  • 2 cups heavy cream
  • 1 cup parmesan and asiago cheese
  • 2 tbsp all purpose seasoning
  • 1 tsp black pepper
  • ½ tsp ground mustard

Instructions
 

  • Bring a large pot of water to a boil. Heavily salt the water and cook pasta until al dente, about 5 minutes. Reserve some pasta water.
    ½ lb Fusilli Pasta
  • To a skillet, heat olive oil to medium high heat and sauté shallot until translucent, about 1 minute. Follow with garlic and sauté until fragrant, about another minute.
    1 small shallot, 3 garlic cloves
  • To that same skillet, add in heavy cream. Reduce head to medium and allow to lightly simmer.
    2 cups heavy cream
  • Once the cream is producing steam, add in Boursin cheese. Whisk until smooth. Follow with parmesan cheese and asiago cheese. Whisk until smooth again.
    2 oz garlic and herb Boursin cheese, 1 cup parmesan and asiago cheese
  • Season sauce with all purpose seasoning, black pepper, and ground mustard. Add more seasoning to taste, if necessary.
    2 tbsp all purpose seasoning, 1 tsp black pepper, ½ tsp ground mustard
  • Add pasta into sauce and stir to combine. Add in reserved pasta water as needed to adjust the texture of the sauce.
    ½ lb Fusilli Pasta
  • Garnish with parsley and serve immediately.
    1 handful parsley
Keyword alfredo

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