3 Tasty No-Onion No-Garlic Pasta Recipes

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If you’re looking for pasta dishes that are free from onion and garlic but still bursting with flavor, you’re in for a treat. These recipes prove that you can create delicious and satisfying pasta meals without these common ingredients.

Here are three enticing no onion no garlic pasta recipes for you to enjoy:

1. Creamy Tomato Basil Pasta

Ingredients:

8 oz penne pasta
1 tablespoon olive oil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes (adjust to taste)
1 cup tomato puree or crushed tomatoes
1/2 cup heavy cream
1/4 cup fresh basil leaves, chopped
Salt and black pepper to taste
Grated Parmesan cheese (for garnish)

Instructions:

Cook the penne pasta according to package instructions. Drain and set aside.
In a pan, heat the olive oil over medium heat. Add the dried oregano, thyme, and red pepper flakes. Sauté for a minute to release the flavors.
Pour in the tomato puree or crushed tomatoes. Let it simmer for a few minutes.
Lower the heat and stir in the heavy cream, creating a creamy tomato sauce.
Add the cooked pasta to the sauce, tossing to coat.
Stir in the chopped basil leaves.
Season with salt and black pepper to taste.
Serve the Creamy Tomato Basil Pasta with a sprinkle of grated Parmesan cheese.

2. Lemon Broccoli Penne

Ingredients:

8 oz penne pasta
2 cups broccoli florets
2 tablespoons olive oil
Zest and juice of 1 lemon
1/4 teaspoon red pepper flakes (adjust to taste)
1/4 cup fresh parsley, chopped
Salt and black pepper to taste

Instructions:

Cook the penne pasta according to package instructions. Drain and set aside.
Steam the broccoli florets until tender. Set aside.
In a large bowl, whisk together the olive oil, lemon zest, lemon juice, and red pepper flakes.
Add the cooked pasta and steamed broccoli to the bowl, tossing to coat in the lemony mixture.
Stir in the chopped parsley.
Season with salt and black pepper to taste.
Serve the Lemon Broccoli Penne for a refreshing and light pasta dish.

3. Spinach Alfredo

Ingredients:

8 oz fettuccine pasta
1 tablespoon butter
1 cup baby spinach leaves
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 teaspoon nutmeg
Salt and black pepper to taste

Instructions:

Cook the fettuccine pasta according to package instructions. Drain and set aside.
In a pan, melt the butter over medium heat.
Stir in the baby spinach leaves and allow them to wilt.
Pour in the heavy cream and bring to a gentle simmer.
Add the grated Parmesan cheese and nutmeg, stirring until the cheese is melted and the sauce is creamy.
Season with salt and black pepper to taste.
Toss the cooked fettuccine in the mushroom spinach Alfredo sauce.

Enjoy your delicious and aromatic pasta meals!

 

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