This Italian Herb Pasta is everything the title suggests. Rich, creamy and delicious. It comes together in ten minutes and is perfect for the whole family.
The creamy sauce on this pasta comes together in the time it takes the pasta to cook, making it perfect for busy week nights. Serve it with a side salad as a main meal, or pair it with some grilled pork chops or steak as a delicious side and an alternative to mac and cheese.
We use a mixture of Italian dried herbs, boosted with a couple of extra herbs, but this is such a versatile recipe that a combination of herbs will work. Check out the recipe notes for ideas.
There is a pinch of turmeric in the sauce, an unusual ingredient for an Italian dish, but we find the color and earthy flavour really enhances the finished dish. Leave it out if you don’t have any to hand.
Side: If you are serving this as the main meal, add a chef’s salad: mixed leaves, tomato, cucumber, olives, marinated artichokes and some crispy croutons.
As a side: Use this creamy and rich Italian herb pasta as an alternative to your mac and cheese side. Serve it along side a grilled steak or pork chop.
Wine: The choice of wine depends very much on what else you are serving with this Italian herb pasta. If it is the star attraction then balance the creamy herb flavor with a Soave or a Pinot Grigio. They will work together to bring out the fresh earth herb flavor.
If you are serving this as a side to grilled meats then a Montepulciano or a Sangiovese will work well with the pasta and the meat.
Rich and Creamy Italian Herb Pasta
- 12 oz short pasta (we love the spiral Cavatappi)
- 2 tbsp butter
- 2 tbsp all purpose flour
- pinch turmeric
- 1/2 cup vegetable broth
- 1 cup half and half
- 2 1/2 tsp dried Italian herbs (see notes)
- 1 tsp dried chives
- 1/4 tsp garlic powder
- salt and pepper to taste
Bring a big pan of water to the boil, salt it generously and cook the pasta until al-dente.
Reserve a cup of the pasta cooking water and then drain the pasta.
Meanwhile make the sauce.
Melt the butter in a small sauce pan, once it starts to sizzle, reduce the heat and stir in the flour and turmeric.
Mix them well together and then slowly add in the vegetable broth and whisk until lump free.
Add the half and half, Italian herbs, chives and garlic powder.
Cook for 3-4 minutes.
Check your seasoning.
Add the drained pasta to the sauce and stir together, adding a splash of the pasta cooking water to get a consistency you like.
As an alternative to the Italian seasoning use:
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried parsley
1/2 tsp dried basil
or mix it up and add some dried rosemary or sage.
If you enjoy rich and creamy pasta dishes then have a look at our Roasted Cauliflower with Creamy Garlic Spaghetti. It is a great vegetarian dish that is sure to impress.