Pennetini in White Sauce
Indulge in the creamy decadence of Pennetini in White Sauce, a pasta dish that combines the comforting flavors of velvety Parmesan-infused sauce with perfectly cooked pennetini pasta. This quick and satisfying recipe features a luscious blend of milk, heavy cream, and garlic, thickened to perfection with a buttery roux and topped with a generous sprinkle of Parmesan cheese. The dish is elevated with a touch of fresh parsley for a pop of color and freshness. Ideal for busy weeknights or elegant dinners, this recipe comes together in just 30 minutes and serves four. Whether you're craving a classic Italian-inspired meal or looking for a versatile base dish to pair with grilled chicken or roasted vegetables, this creamy masterpiece will soon become a household favorite. Keywords: creamy pasta, pennetini recipe, white sauce pasta, quick pasta dinner, Parmesan sauce.
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Recipe Information
Ingredients
- 300 grams pennetini pasta
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 0.5 cups heavy cream
- 0.5 cups grated Parmesan cheese
- 2 cloves minced garlic
- 1 teaspoons salt
- 0.5 teaspoons ground black pepper
- 1 teaspoons olive oil
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the pennetini pasta and cook according to the package instructions, until al dente. Drain and toss with a teaspoon of olive oil to prevent sticking. Set aside.
In a large saucepan over medium heat, melt the butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant but not browned.
Sprinkle the flour over the butter and garlic mixture. Whisk continuously for 2-3 minutes to cook out the raw taste of the flour and form a roux.
Gradually add the milk to the roux, about 1/4 cup at a time, whisking constantly to create a smooth mixture. Once all the milk is incorporated, stir in the heavy cream.
Continue cooking the sauce over medium heat, stirring often, until it thickens to a creamy consistency, about 5 minutes.
Add the grated Parmesan cheese, salt, and pepper to the sauce. Stir until the cheese is melted and the sauce is smooth. Taste and adjust seasoning as needed.
Add the cooked pennetini pasta to the saucepan. Toss gently to coat the pasta evenly in the white sauce.
Serve the pasta hot, garnished with chopped fresh parsley if desired. Enjoy!
Nutrition Facts
Calories |
1828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.5 g | 154% | |
| Saturated Fat | 64.9 g | 324% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 312 mg | 104% | |
| Sodium | 3396 mg | 148% | |
| Total Carbohydrate | 129.2 g | 47% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 26.8 g | ||
| Protein | 51.4 g | 103% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1080 mg | 83% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 926 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
