Pasta With Creamy Herb Sauce
Updated September 14, 2021
Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
Kosher salt
1 ½ cups heavy cream
3 sage leaves
3 sprigs thyme or oregano
1 small rosemary sprig
1 cinnamon stick (or a grating of nutmeg)
Black pepper
1 pound linguine, fettuccine or another long noodle
1 bunch dark leafy greens, such as kale, mustard greens, broccoli rabe or mature spinach, stems removed and cut or torn into 2- to 3-inch pieces
Nutritional analysis per serving (4 servings)
88 grams carbs; 196 milligrams cholesterol; 766 calories; 10 grams monosaturated fat; 3 grams polyunsaturated fat; 22 grams saturated fat; 38 grams fat; 1 gram trans fat; 7 grams fiber; 601 milligrams sodium; 20 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of salted water to a boil. In a small saucepan, combine the heavy cream, sage, thyme, rosemary, cinnamon and a pinch of salt and pepper. Bring to a simmer over medium and cook until the cream has thickened slightly and is reduced to about 1 cup, 12 to 15 minutes, adjusting the heat as needed to maintain a gentle simmer. Remove from heat until the pasta’s ready.
- Step 2
When the cream is at the halfway point, add the pasta to the boiling water and cook until a minute or 2 shy of al dente. About 3 minutes before draining the pasta, add the greens to the water. Reserve ½ cup pasta water, then drain the pasta and greens with a colander and return to the pot.
- Step 3
Place the just-used colander over the pot of pasta, then strain the infused cream through the colander into the noodles. (Discard or compost the herbs and cinnamon stick.) Add the ½ cup pasta water to the pasta, set over medium-high heat, and cook, tossing, until the sauce glosses the noodles, 3 to 4 minutes. Season to taste with salt and pepper.
Private Notes
Comments
Gives me a separate idea to just toss these greens & spices in with some olive oil and pasta.
I might try this with coconut cream instead of heavy cream...
More herbs, some shallot and maybe porcini mushrooms for the sauce; can be generous with the greens (I used spinach).
Made as written, with sage and dried oregano, added (2) chopped garlic cloves and then set out small bowls of: lemon zest/juice, chopped sweet peppers, kalamata olives and feta cheese, a "pasta bar" and allowed everyone to add what they liked. So delicious! I felt that the olives overpowered the other flavors, but the other additions were great. Next time, double the amount of spinach used. This is a versatile recipe and can be adapted by whatever is on hand.
More herbs, some shallot and maybe porcini mushrooms for the sauce; can be generous with the greens (I used spinach). Pinch of nutmeg; Leeks and/or green beans; toasted pine nuts garlic and salt as garnish
Creamy, delicious and quick! Perfect for a meatless Monday. Does need a little kick of spice if not than salt and pepper, I sprinkled some Creole seasoning, yum!