Creamy Garlic Linguine

If pasta is involved, sign me up.  It doesn’t matter the size, texture, or sauce  — I will probably love it (unless it involves mushrooms).  I could eat pasta a few times a week if you really twisted my arm about it.  It’s like a blank canvas, just screaming for culinary magic to happen on it.

I was so happy when I stumbled upon this recipe by Lil’ Luna for creamy garlic (penne) pasta.  I gave it a whirl soon after discovering it, and was not disappointed.  This recipe is a fantastic twist on a classic pasta dish.  It’s subtle, but means business.

Creamy Garlic Linguine (via Lil' Luna)


  • 1 lb linguine pasta
  • 3 tbs butter
  • 2 tsp fresh minced garlic
  • 3 tbs flour
  • 1 cup chicken broth
  • 1 cup milk
  • 2 tsp fresh minced parsley
  • 1/2 cup grated parmesan cheese
  • Salt and pepper to taste

To begin, cook linguine according to package instructions (or if you’ve got some Italian flare in you, don’t read the instructions and go by taste to determine done-ness).

While the pasta water is boiling and the pasta is being cooked, melt butter in a medium sauce pan (I used a wok).  Add garlic and cook for one minute.  Add flour and cook for 30 seconds, making sure to stir constantly with a whisk.  Don’t go grab that glass of wine!

Add milk and chicken broth, again stirring constantly.  Cook until sauce boils and thickens.  Add parmesan cheese, salt, and pepper.  Continue stirring until the parmesan has melted.  Have faith, it will work.

Once the linguine is cooked to al dente perfection and is strained, combine pasta and sauce in either the pasta pot or the wok (whichever one is larger).  Use a pasta scooper to blend the two together.

Serve linguine, with a garnish of fresh parsley, immediately and enjoy!

From Scissors & Sage

Tag your own culinary creations (especially if you try this one at home) with #scissorsandsage on Instagram or Twitter!


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