I pretty much always want comfort food. As much as I love eating vegetables and healthy stuff, it’s much more common for me to really want something comforting — bean & cheese quesadilla, mashed potatoes, burgers, and pasta. Mashed potatoes and burgers usually require too much effort (especially when I’m like I NEED COMFORT FOOD STAT!). If, for some crazy reason, I am out of the necessary ingredients (tortillas, beans, cheese) to make a bean & cheese quesadilla: PASTA! Or, if I’ve already had a quesadilla that day: PASTA! Or, if I’m living in Asia and have yet to find good refried beans and cheddar: PASTA!
Since we started our travels in Asia, eight months ago, I’ve had one constant when it comes to comfort food — garlic! Pretty much every mid-level restaurant in Vietnam, as well as the other countries we’ve visited, has garlic bread on the menu. It’s cheap, it’s hard to mess up, and it totally fulfills my “I miss home and need comfort!” craving. So, when I made this pasta, I wanted it to be garlicky!
Like really, really, garlicky. This stuff is not messing around!
All in all, this sauce comes together really quickly. First, melt the butter and add the garlic. Let it cook for a minute or so, really getting that garlicky flavor into the butter. Then {this is the best part!} BLEND IT UP! I didn’t want any garlic chunks in my pasta — this is a smooth creamy sauce, remember? Blend up the butter and garlic, then return it to the pan to make a quick roux before adding the milk or cream to finish the sauce.
Once the sauce and pasta are both done, toss them together and enjoy a ridiculously garlicky, creamy, comforting meal. Did I mention you need to like garlic? You definitely need to like garlic. Since I’m on such a garlic train here, help me out: what are your favorite garlic dishes? Or comfort foods in general? I can’t really drown myself in creamy garlic butter pasta every day (or can I?) so… gimme ideas!!
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Creamy Garlic Butter Pasta
- Prep Time: 2 mins
- Cook Time: 10 mins
- Total Time: 12 minutes
- Yield: 2 1x
Description
This creamy, garlicky pasta is ready in less than 15 minutes and SO easy to throw together! If you want quick comfort food, look no further!
Ingredients
- 10 oz dry pasta
- 3 Tbsp butter
- 4 large garlic cloves, minced
- 2 Tbsp flour
- 2/3 cup whole milk
- salt & pepper
Instructions
- Cook the pasta according to directions.
- While the pasta is cooking, make the sauce.
- Melt the butter in a saucepan over medium heat. Add the garlic and cook, stirring, for 1-2 minutes. It should be simmering.
- After 1-2 minutes, transfer the butter/garlic to a blender, and blend until smooth. Return to the saucepan over medium heat and add the flour.
- Whisk constantly, mixing the flour and butter together, for one minute. Slowly, whisking quickly, add the milk. Bring to a simmer and cook (stirring) until thickened.
- When the pasta is done, mix in the sauce. Add salt and pepper as needed.
Notes
My pasta looks especially yellow in these pictures because the butter over here is all dyed super yellow! Very annoying. Yours will probably *not* be this yellow, fyi!
Want some more pasta ideas? Here are a few of my favorites!
Smokey Delicata Baked Macaroni and Cheese
Quick Stovetop Mac and Cheese
Bacon Tomato Basil Breakfast Pasta
Creamy Pesto Pasta
That dish is almost sinfully gorgeous. 🙂 I’m with you on comfort food and I’m feeling pretty comfortable just looking at those great photos.
Ha! Thanks, Maureen! xo
an absolutely disgusting sauce
★
Terrible, congealed mess
★
Agreed! I followed all the directions to a T (from my knowledge at least) and mine came out tasting like flour with a hint of butter and seasoning🥲
This sounds SO good. I love creamy sauces and pasta is my weakness. YUM!
Thanks, Jess! Pasta = THE BEST. Enjoy!
Hi, I’m a college student and I don’t own a blender. Is it possible to skip the blending step and just add flour straight in?
Hi Denise! You certainly could — I just did it for the texture… I didn’t want chunks of garlic in the sauce. But if you don’t mind chunks (or dice it SUPER small!), you could absolutely skip the blender.
Enjoy! xo
I just used garlic powder (1/8 teaspoon per each garlic clove) and it came out very smooth. If you don’t like garlic too much, I recommend not using all the garlic powder, though. It gets really strong. I hope this helps!
Thanks for the tip, Courtney! Glad you enjoyed it! xo
Of course!
Hi! Could you freeze this?
Hi Paula — I have never frozen it, and don’t honestly have tons of experience with freezing sauces… but I don’t see why not! Enjoy! xo
What’s the pasta sprinkled with? Parsley?
I probably used cilantro, knowing me!
I just made this and it is delicious! I used crushed garlic, so there was no need for the blender. I also added shrimp sautéed in butter, garlic, chopped cilantro, and a dash of cayenne powder. Very, yummy!
YUM! That sounds like an amazing variation!!!
Made this tonight and it’s awesome! Thank you!
Thanks, Jessica! Glad you liked it! Xo
I made it vegan (used oat milk + vegan butter) with garlic powder, still tasted amazing.
★★★★★
I hate to ask but do you have calories per serving?
Hi Rosemary! I have not calculated it for this recipe, sorry! Feel free to do so!
Really.. It’s too much nice
I think I went a little overboard..10 garlic cloves and a dash of curry powder
It was great!!!
★★★★★
YUM!
It was so awesome to taste it
★★★★★
Love love love I added some onion powder and crushed red pepper for spice then I roped it off with shredded Parmesan cheese I definitely recommend it make sure you let it cook for a while though thx Miss. Mary also I didn’t use the blender but if do it again I think I will
Thanks for the notes, Maya! Sounds like a delicious variation! xo
I made this for dinner. It was delicious! Thank you so much for sharing this recipe!
So glad you liked it, Alvita! Thanks for the comment! xoxo
If you double the recipe you need to add double the milk. If it’s still pasty you can add more butter or milk to thin it out. With roux you can always fix it ?
Hi! Can you use 2 percent milk?
Hi Rosemarie! You certainly can! Enjoy! xo
Succulent and creamy. This is a paradise for pasta lovers (me). Thank you for this mouthwatering recipe!
Ha! Thanks, Debaduti! I’m a total pasta lover too — woohoo! Glad to have you here! xo
Hi,
I tried making this sauce & did everything as per your instructions (used a hand blender) but it turned out quite runny. Any suggestions as to where I’m going wrong?
Hi Alicia! I wish I could see what exactly you did, but the only thing I can think is that maybe you didn’t cook the roux quite long enough! It needs time to cook in order to thicken! Sorry it didn’t work out for you… better luck next time!
If I don’t have milk, can I use something else?
Hi Emily,
Do you have any milk-alternative? Coconut milk? Almond milk? Powdered milk? You’re gonna need something along those lines…
xo
I LOVE this recipe. I have made it twice now and it is amazing. The second time I added a bit of onion and feta cheese and it really took it up a notch. Thank you so much for sharing!
★★★★
Ooh what a great idea! Thanks for the feedback — glad you like it! xoxo
Just out of curiosity, why is there an asterisk by the milk in the ingredients list?
Great question, AnnMarie. I have no idea! I must have wanted to add a note and forgotten to do so — and now I have no idea what that note was! Maybe I wanted to note that you can use a milk alternative if you want… but I dunno! Thanks for pointing it out! (I’ve removed it now…)
How many cups of dry pasta did you use to make this recipe? I’ve searched everywhere to find the equivalent to 10 oz., but cannot find it.
Hi Sarah — That number will vary wildly depending on what shape of pasta you’re using! What do you have? I’d say it’s maybe 2.5 cups of penne (dry), 1.75 of macaroni…
Trying this tonight! it looks so good and it is simple enough. 🙂
I hope you enjoyed it, Dia! xo
I just made this and I tried to double the recipe. I used 4 tbsp of flour and it came out really pasty. I added mushrooms and Oregano and chicken. It was good! I couldn’t blend the garlic because it was too small of an amount. I tried mashing the garlic too… it didn’t work. Even though I used 8 cloves, the garlic flavor was faint. So, next time I will cook the garlic longer. Lesson learned: add mushrooms and Oregano, less flour or more milk, and add chicken 🙂 of course whatever spin on it will be delicious, so do what suits you best!
★★★
I like the risks u are taking 😉 hope they paid off
The first time I made this it was delicious! Second time, I doubled the recipe and it was too pasty as well. I think 3 tablespoons of flour would’ve probably been enough or 1 1/2 cups of milk…I’ll stick to a single batch for now! So good and simple!
Totally agree — if you double the recipe, keep the roux situation the same (e.g. do not double flour/butter for the roux). It may be time for me to re-visit my amounts here — perhaps it could be halved for the original recipe!
Made this tonight and it was amazing! I don’t have a blender and it still turned out great! Super simple ingredients that I already had at home!
Yay! So glad to hear it, Karina! xo
Looking to make this for a group of 10. This yields 2… cups? servings?
2 servings (but somewhat generous servings). I like to do 4oz of dry pasta per person, so I’d quadruple this recipe!
I am in love with this recipe..it’s quick and easy yet does not compromise with taste..lovely comfort food.. thanks for the recipe!!
★★★★★
Glad you enjoyed it, Sonakshi!! xo
OMG. Delicious!!! Im a beginner in the kitchen but i was able to follow your recipe easily. Thanka so much for the party in my mouth?????
You’re welcome, Tan! I’m glad the recipe was easy to follow, and that you enjoyed it!! xoxo
Good, Looking for something without cheese, My son is allergic
Hopefully he enjoys this! xo
This recipe was amazing and inexpensive! I did add light cream, sour cream, salmon, spinach, and tomatoes. ?? Next time I will add parmesan cheese! ?
By chance, are you on YouTube?
OMG such great additions!!! I’ll have to give that a try. I am on youtube, but haven’t done much recently. But give me a follow — I have (perhaps foolish) ambitions of doing more videos, more regularly! What would you want to see? https://www.youtube.com/channel/UCZjKYRBpx_rYaZxmGHdWgAg
No I’m not on you tube
Love this recipe! I used wheat flour and almond milk as substitutes. I also had Chef shamy garlic butter ( excellent for diabetics) and mrs. Dash garlic and herb. Trying to watch salt intake. I doubled the sauce because i wanted to add onions, broccoli, cauliflower, and mushrooms. Delicious! Thanks!
★★★★★
Ooh I love your addition of vegetables, Denise!! Sounds delicious! xo
Doubled recipe, delicious. Would be good with just a little pesto added, or sun dried tomatoes, or mushrooms. Nice, simple, basic that is good and easy. And can be switched up pretty easily for variety. Can go vegetarian or add some chicken. I absolutely love this type of recipe. Makes life simpler.
Thanks, Shannon! LOVE the idea of adding pesto (or the others)!! xoxo
Omgarsh! ? I used this sauce in my Shrimp Ligiuini and it was perfect! ? likes like this is a favorite Sunday dish in our house!??Thanks for the recipe!
Omg! Brilliant!!! I will have to add shrimp to this next time!! Thanks for the tip, Stephanie! xoxo
I was looking for a sauce that was easy and quick for a single meal with a little left over for lunch tomorrow. I’m also eating vegan food so I subbed the butter for vegan butter and milk for coconut milk. It worked perfectly. I also added nutritional yeast and italian seasoning for more flavor. I like my food seasoned and without the added ingredients the final result was bland. Anyway, thanks for sharing!
★★★★
This recipe is so goood!! And quick I tried it at home cause I didn’t have much ingredients thank you so much !! Whoever made this
Glad you liked it, Chrissy!! xo
Thia eas really good! I doubled it it for 16 oz of noodles added onion and garlic powder and parsley. Threw in some lemon hwrbed cooked chicken breast. So yummy! Next time will x4 the sauce to make a lil creamier.
★★★★
Made this last night for my hubby’s birthday dinner. Pasta and butter is his favorite, but I think plain ol’ pasta and butter is so boring…I needed to change it up. I came across your recipe. He loved it! The kids loved it, too! I even made it vegan by using Earth Balance and Silk almond milk. Came perfectly! I doubled it to feed the family.
Thank you for sharing!
★★★★★
Glad you liked it, Jamie!! Thanks for the tips on making it vegan — glad to know that EB & almond milk work. xoxo
Followed everything precisely as stated and sauce was more like a creamy dough. Also didn’t taste like much. Had to throw it out.
★
Sorry to hear that, Shoshanna!
Sauce taste like white gravy with lots of garlic. Not very good
★★
Hi! I’m usually not really good at making creamy sauces but this one was actually super easy and delicious! Thank you so much for this and I will DEFINITELY check out your other recipes! Have a nice day 🙂
★★★★★
This recipe seemed bland so I spiced it up! I added a little more garlic, parsley, red chili flakes and some parmesan cheese. Turned out great!
★★★★
Thanks for sharing! May I know why does my sauce get curdled? I use semolina instead of plain flour. Will that be a cause or is it the heat when i added the milk?
I wanted lunch today and stumbled upon your recipe. I didn’t even think about making a béchamel for my sauce. It was a bit bland though so I added crushed red peppers, Parmesan, and onion powder. Also it was really really thick so I used some of the starchy pasta water to thin it out. Over all it came out great.
★★★★
it didn’t really turn out good, but I think that’s my problem. When I put it into the pasta it chunked up horribly. Too much flour?
Hrmmm. Was the sauce smooth and done before you added the pasta? I’m honestly baffled at why it would chunk up upon adding the pasta.
No I’m not on you tube
Made this tonight for my family of 7. Tripled the recipe and added some cooked diced chicken and broccoli. Delicious! Thank you!
★★★★★
i made this with unsalted butter,…. flavorless! lol next time imma try it with regular butter lol
Hi Bob! Did you add salt later, as the final step of the instructions indicate? I encourage you to taste and season ALL of your dishes, as you cook, to your liking.
It got really thick really fast, almost clumpy. I did everything that the recipe told me to do. Oh well.
★★
It’s a hit in my house! Seasoned with an Italian seasoning mix and added to cheese ravioli. My family is ALL about the cheese! Served with steamed broccoli (I feel better now). Very good. Definitely a keeper.
There is a lack of flavor and its far too thick. It’s thicker than gravy.
I most definitely would not advise. I saw the sane comments in reviews and I wish I listened.
★
easy recipe with common ingredients but my results were more thick than a normal sauce consistency.
★★★
Can I make this ahead of time and fridge it til later?
You certainly could! It might not be *quite* as good reheated, but still totally doable.
Made this sauce tonight. And Oh was my wife impressed. She didnt know what iw as doing. This sauce is the best and from now on will become a regular!? Two thumbs and 2 toes up to you!!!! Thnx so much!!!
Just made this and my daughter totally loves it. She was pretty amazed there were no cheese as it certainly tasted like it.I used blended garlic so blending the butter and garlic was not necessary. Simple, awesome recipe! I ❤ it.
★★★★★
Thanks for sharing, Risha! Glad this was a hit with your daughter!
Thank you.
when you say flour, you refer to any kind ?
I use all purpose (wheat) flour!
I actually used bread flour because I didn’t have all purpose. It worked just as good.
Well, I won’t even bother to check how much in hell 10 oz of pasta actually is.
Is this another USA-native-only webpage?
Keep safe,
and pasta don’t come in ounces, make it or get a box, package, whatever.
I’ll try this, but already pissed.
Hi Ape,
What unit would you prefer for pasta? “box” is not very specific — here in the USA we have boxes that are 8oz, 12oz, 16oz, and more. You could easily convert ounces to grams (283g, per google). I do not endorse saying “a box” or even “a cup” because pasta comes in so many shapes and sizes.
Sorry about your anger issues. I hope you’re seeking help, and really hope you stop taking it out on people who you don’t know.
Mary
I LOVE THE RECIPE
★★★★★
This recipe was AMAZING and DELICIOUS!!!!! Definitely recommend making! The cause is so creamy and delicious and it really compliments the pasta! The only thing is that it took me a while to make, but that is just me. Overall perfect and very delicious! FIVE STARS!
★★★★★
Thank you very much for the recipe ?
★★★★★
Swapped chicken broth for vegetable broth and heavy cream changed to sour creme still turned out amazing
★★★★★
Step 4& 5 is confusing,you mentioned to whisk butter and flour but didn’t mention when you added the butter(or was it from the blended garlic butter?)
I LOVE THE RECIPE
★★★★★
I loved this recipe!! I changed up a few thing; I used plant based protein penne, rice milk, and Gouda cheese instead of Parmesan. I added broccoli and lastly I sprinkled paleo friendly bacon on top of the dish instead of adding chicken. Delicious!!!
★★★★★
I made this tonight for my family and it was a hit! I finished it with some basil oil and it put what was already a great recipe over the edge! Thank you for what will surely be in our weekly rotation.
i love this recipe. personally, i like thick sauces so it turned out well for me. if you don’t think it is flavorful enough, adding a lot of seasoning helps. i make this a lot!
★★★★★
Easy to make and adjust. Will make again!
★★★★★
I rarely leave comments but this is a new favourite at our house. I’m making it for the third time right now since discovering it only a few weeks ago. Delicious!
★★★★★
could you use coconut flour? I just ran out of regular flour but i wandered if that would taste good or if it would be weird lol
There was no flavor and the sauce was very thick. it was not worth the time or ingredients
★★
I didn’t follow this recipe word for word because I was missing ingredients. Our cupboards are completely empty right now. I was out of milk and fresh garlic. I melted the butter, added garlic salt and garlic powder. And whisked in flour over medium high heat. I used a little more than 3 tablespoons of flour. For the milk I used 1/4 cup cream cheese and 3/4 cup of water, stirred it really good, then added it to the rest of the sauce. Whisked everything together and tossed with spaghetti noodles. It turned out amazing. I have to give you 5 stars because even with substituting ingredients it still turned out great! Thank you for posting!
★★★★★
This sauce was AMAZING! I used gluten free flour, gluten free pasta and skim milk, and it still turned out super creamy and was so quick and easy to make!
I have made this many times and we really enjoy it! I never blend the garlic because I can’t be bothered. I usually saute onions, mushrooms (sometimes tomatoes and peppers, too!) before adding the butter and flour, and then finish off with lots of spinach. My husband likes a bulky sauce for his pasta. This is a great base! We’ve done tons of variations. I can’t believe I ever bought jarred pasta sauce!
★★★★
Its so good! I think we burned the cloves or something though because our pasta is brownish pink.
★★★★
Absolutely delish! I served ours with a breaded calamari steak, (think “abalone style”), and some sautéed broccoli. OMG unbelievable great together! Best at home dinner we’ve had in a very long time. I think that next time I will just have it as an entree but I’ll add some frozen peas & mushrooms. Wow! The possibilities are endless. Thank you for this awesome dish!!!
★★★★★
Don’t do this no matter how desperate you are. It’s not good it has absolutely no taste and whatever taste it does have its just floury. The texture is so weird I mean I expected something not perfect but it was wayyyy to thick. The main point is thta it tastes bad. If you did it and you want to save it try adding a little hot sauce and some tomato paste I just threw mine awash no need to waste more ingredients. Your going to have to wait till you can heavy cream or do a different pasta this is not good.
★
hey so my sauce turned out SUPER thick, though I followed the recipe so I’m not sure what I did wrong…help!
It looks yummy I want to ask you if Parmesan cheese is not available so what I’d it’s substitute
★★★★★
I’m 15 years old and I decided to choose this recipe to cook for my Food Technology Assignment. I did read the reviews before making the recipe, around half of them were positive and the other half were negative, so I was having some doubts with this recipe, but I just decided to go with it anyways because I didn’t really have another recipe that I was willing to make. So I followed all of the recipe’s instructions and the appearance actually turned out pretty decent, obviously not exactly like the one in the images above (my sauce was a little bit thicker) but it looked alright. However, the taste was far from decent. In my honest opinion, it didn’t taste as yummy as I had envisioned it to be. The first bite I took was alright, but the more I ate, the more I disliked the taste of it. (It honestly tasted like nothingness and it was just floury). Now I will happily admit that it really was a quick and easy recipe to make, but unfortunately, the taste just didn’t satisfy me. But hey! Everyone is different, so I guess others will like this recipe even though I didn’t. So yeah- thanks for sharing this recipe?
★★
This recipe sucks. It doesn’t call for anywhere near enough liquid (I had to add well over a cup before it even resembled a sauce) and you know what? It’s bland. It’s literally disgusting. Thankfully I actually know how to cook and managed to save it.
★
Damn, Catherine! There is a human behind this site, FYI. I’m glad you’re such an expert cook that you could save it.