Lemon Cream Pasta Recipe
A simple cream based pasta. It’s a flavourful, delicious dish for nights when you need easy-to-whip-up comfort food
By Jen Curcio
Adding cream to almost any dish seems to make it instantly better, and this Lemon Cream Pasta is no exception.
Made with a simple cream based sauce, this pasta dish makes mid-week meals that bit more special and takes minimal time to put together. The lemon rind adds a light, subtle flavour and aroma, as does the basil.
This Lemon Cream Pasta recipe is a winner for delicious and quick comfort food.
Lemon Cream Pasta
Serves two people
The rind of one small 150g lemon, grated
Long pasta of your choice, 350g
Cooking cream, 250ml
Grated parmesan cheese, 70g plus extra for serving
Fresh basil, 10 small leaves
Quality olive oil for frying
In a large pot, add enough water to boil the pasta, salt the water well and bring it to boil on a medium to high heat
Once the water comes to a steady boil, add the pasta and cook for the length of time advised on the pack
As soon as the pasta is al dente, drain it into a colander
Quickly dry the pasta pot and return it to the stove. Reduce the stove temperature to medium heat and add a good drizzle of olive oil
Once the olive oil heats up add the grated lemon rind and stir for 30 seconds or so, until the rind begins to fry
Return the pasta to the pot with the oil and lemon rind and add another good drizzle of olive oil then quickly but gently, stir everything together
Add the cream and the parmesan, and again stir quickly but gently until everything mixes together well
Hand tear the basil leaves into the pasta and stir one more time before serving
Add some extra parmesan on the table to serve
Note: You can set aside extra basil and lemon to garnish the pasta before serving
Love cream based pasta dishes? Try our Smoked Salmon Gnocchi recipe or our Gnocchi with Creamy Mushroom Sauce.
