Everyday Pasta Recipes

Everyday Pasta Recipes Your daily dose of delicious pasta inspiration! From creamy Alfredo to hearty baked pasta, we share easy, family-friendly recipes that make every meal special.

Follow for comfort food ideas, cooking tips, and quick weeknight dinners.

08/05/2026

Tagliatelle, cherry tomatoes and spinach cook together in oat cream, vegetable stock and basil pesto for a creamy dairy-free dinner.

Ingredients

250 g tagliatelle or fettuccine

1 cup cherry tomatoes, halved

2 cups fresh spinach

Handful fresh basil

3–4 garlic cloves, thinly sliced

4 tbsp green pesto

1 tsp Italian seasoning

1 cup oat cream

1 cup vegetable stock

Salt and black pepper

Chili flakes or vegan Parmesan, optional

Directions

Place pasta nests in a wide pan with tomatoes, spinach, basil and garlic around them.

Add pesto, Italian seasoning, salt and pepper.

Pour in oat cream and vegetable stock.

Cover and cook over medium heat for 10–12 minutes, stirring occasionally.

Stir until the tomato juices, pesto and cream form a thick sauce. Finish with chili flakes or vegan Parmesan.

Cavatappi is wrapped in a smooth stovetop sauce made with sharp cheddar, mozzarella, milk and heavy cream.Ingredients:1 ...
08/05/2026

Cavatappi is wrapped in a smooth stovetop sauce made with sharp cheddar, mozzarella, milk and heavy cream.

Ingredients:

1 lb cavatappi

¼ cup unsalted butter

¼ cup all-purpose flour

1 tsp each salt and black pepper

1¼ cups heavy cream

1 cup milk

1 cup shredded sharp cheddar

1 cup shredded mozzarella

Directions:

Cook cavatappi al dente; drain.

Melt butter, then whisk in flour, salt and pepper.

Slowly whisk in cream and milk; cook until gently bubbling and thick.

Reduce heat and stir in cheddar and mozzarella until smooth.

Fold in pasta, remove from heat and rest five minutes to thicken.

08/05/2026

Linguine simmers with fire-roasted tomatoes, basil, garlic and lemon in one skillet, then Parmesan turns the reduced cooking liquid into a savory glossy sauce.

Ingredients

12 oz linguine

1 small onion, thinly sliced

1 can (14.5 oz) fire-roasted tomatoes, undrained

1/2 cup fresh basil, plus garnish

4 garlic cloves, thinly sliced

Zest and juice of 1 lemon

2 tbsp olive oil

1/2 tbsp salt and 1/2 tsp black pepper

4 1/2 cups chicken stock

1 cup shredded Parmesan

Directions

Arrange linguine, onion, tomatoes, basil, garlic, lemon zest and juice in a wide skillet.

Drizzle with oil, season, then pour in the stock.

Boil uncovered for 8–10 minutes, stirring frequently, until the pasta is tender and liquid reduced.

Remove from heat, stir in Parmesan and rest 5 minutes to thicken.

Garnish with basil and Parmesan.

Jumbo shells filled with seasoned ricotta and spinach bake in marinara under bubbling mozzarella and Parmesan.Ingredient...
08/05/2026

Jumbo shells filled with seasoned ricotta and spinach bake in marinara under bubbling mozzarella and Parmesan.

Ingredients:

24 jumbo shells

2 cups smooth ricotta

½ cup thawed squeezed spinach

⅓ cup plus 2 tbsp Parmesan

1 egg

1 tsp salt; ½ tsp parsley

¼ tsp each basil and oregano; pinch black pepper

2½ cups marinara

1 cup shredded mozzarella

Directions:

Boil shells just until al dente; drain and cool.

Mix ricotta, spinach, ⅓ cup Parmesan, egg and seasonings; transfer to a piping bag.

Spread 1 cup marinara in a greased 9×13-inch dish.

Fill shells, arrange in the dish and top with remaining marinara, mozzarella and Parmesan.

Bake at 350°F for 30 minutes until bubbling and melted.

Tender shells and bright broccoli simmer together in a buttery garlic-Parmesan sauce with herbs and a hint of lemon.Ingr...
08/05/2026

Tender shells and bright broccoli simmer together in a buttery garlic-Parmesan sauce with herbs and a hint of lemon.

Ingredients:

4 tbsp butter; 4 garlic cloves

2 cups chicken broth; 1¼ cups half-and-half

8 oz medium pasta shells

¼ tsp each onion powder, thyme and salt

½ tsp each oregano and parsley

3½ cups broccoli florets

2 tsp lemon juice

¾ cup finely grated Parmesan

Directions:

Melt butter in a large skillet and cook garlic for one minute.

Add broth, half-and-half and seasonings; bring to a boil.

Add dry shells, submerge and cook partially covered, stirring the bottom occasionally.

Add small broccoli florets for the final six minutes.

Remove from heat; stir in lemon juice and Parmesan. Rest until thickened.

08/05/2026

Silky garlic-Parmesan fettuccine cooked entirely in one skillet. The pasta absorbs the buttery broth and milk, creating a light, creamy sauce without heavy cream.

Ingredients

2 tbsp unsalted butter

4 garlic cloves, minced

2 cups chicken broth

1 cup milk, plus more if needed

8 oz dry fettuccine

Salt and black pepper

1/4 cup freshly grated Parmesan

2 tbsp chopped parsley

Directions

Melt the butter in a wide skillet over medium-high heat. Add garlic and stir for 1–2 minutes.

Add broth, milk and dry fettuccine. Season with salt and pepper.

Bring to a boil, reduce to a simmer and cook 18–20 minutes, stirring often, until the pasta is tender.

Remove from heat and stir in Parmesan. Loosen with a little milk if needed.

Finish with parsley and serve immediately.

Crispy turkey bacon and tagliatelle meet a silky Parmesan cream sauce brightened with broth and lemon instead of wine. ...
08/05/2026

Crispy turkey bacon and tagliatelle meet a silky Parmesan cream sauce brightened with broth and lemon instead of wine.

08/04/2026

Silky tomato sauce meets cream cheese and Parmesan in this fast, comforting linguine. It is rich, tangy and ready in about 15 minutes.

Ingredients

8 oz linguine

1 tbsp butter or olive oil

2–3 garlic cloves, minced

1/2 onion, finely diced

1/4 tsp chili flakes, optional

3/4 cup tomato passata

1 tsp dried basil

1/2 cup cream cheese

1/4 cup grated Parmesan

1/4 cup reserved pasta water

Salt and black pepper

Directions

Cook linguine until al dente and reserve pasta water.

Sauté onion, garlic and chili flakes gently in butter for 2 minutes.

Add passata and basil; simmer for 5 minutes.

Stir in cream cheese, Parmesan and pasta water until emulsified.

Toss in linguine, season and serve with Parmesan.

The ultimate 25-minute comfort dinner. Perfectly seared golden chicken and bow tie pasta tossed in a rich, velvety garli...
08/04/2026

The ultimate 25-minute comfort dinner. Perfectly seared golden chicken and bow tie pasta tossed in a rich, velvety garlic parmesan sauce that’s better than any restaurant.

Ingredients:

The Chicken:
1.5 lbs Chicken breast
2 tbsp Olive oil
Spices: Paprika, Oregano, Garlic powder, Thyme, Salt, Pepper
The Sauce & Pasta:
12 oz Farfalle pasta
3 cups Heavy cream
12 oz Parmesan cheese (shredded)
1/2 cup Chicken broth
4 tbsp Butter
2 tbsp Flour
2 tsp Dry shallots & Italian seasoning
1/4 cup Pasta water

Directions:

Pasta: Boil farfalle until al dente. Reserve a splash of pasta water.
Chicken: Pound chicken thin, season generously, and sear in olive oil for 5 minutes per side until golden. Cover and cook until done (165°F). Set aside to slice.
Sauce: In the same pan, melt butter. Sauté shallots and herbs for 1 minute. Whisk in flour, then slowly add broth and heavy cream. Whisk until smooth and simmering.
Melt: Stir in the parmesan cheese until completely melted and the sauce is thick.
Combine: Toss the cooked pasta into the sauce. Add pasta water if needed to reach peak creaminess.
Serve: Top with the sliced chicken and fresh parsley. Serve hot.

08/04/2026

This 15-minute penne is coated in a silky garlic, cream cheese and Parmesan sauce balanced with fresh lemon. Simple ingredients, rich texture and bright flavor.

Ingredients

8 oz penne

1 tbsp butter or olive oil

4 garlic cloves, minced

5 oz full-fat cream cheese

1/4 cup grated Parmesan

1 small lemon, zest

1 tbsp lemon juice

1/4 cup reserved pasta water

Salt and black pepper

Directions

Cook penne until al dente and reserve cloudy pasta water.

Melt butter in a skillet and gently cook garlic for 2 minutes.

Stir in cream cheese, pasta water, Parmesan and lemon zest until emulsified.

Lower the heat, add lemon juice, salt and pepper.

Toss in drained penne and serve with Parmesan and lemon zest.

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