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homemade One Pot Creamy Penne Alfredo with Spicy Arugula. photo

One Pot Creamy Penne Alfredo with Spicy Arugula.

A quick one-pot creamy penne alfredo finished with a bright, spicy arugula-herb salad.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings

Equipment

  • Large Pot
  • Wooden Spoon or Spatula
  • Measuring cups and spoons
  • Knife
  • Cutting Board
  • Small Bowl

Ingredients
  

  • 3 tablespoons salted butter
  • 3 cloves garlic finely chopped or grated
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1 teaspoon onion powder
  • red pepper flakes pinch, to taste
  • 1 pound penne pasta
  • kosher salt and black pepper to taste
  • 1 cup whole milk or canned coconut milk
  • 1/2 cup heavy cream or canned coconut milk
  • 2 ounces cream cheese at room temperature
  • 1 1/2 cups grated Parmesan cheese
  • 3 tablespoons fresh parsley chopped
  • 1 tablespoon extra virgin olive oil
  • lemon juice juice from 1 lemon
  • 1/2 shallot shallot finely chopped
  • 2 cups baby arugula
  • 1/2 cup mixed fresh herbs such as parsley and basil

Instructions
 

  • Melt the butter in a large pot over medium heat. Add the garlic, dried oregano, dried basil, onion powder, and a pinch of red pepper flakes and cook, stirring, until the garlic is fragrant, about 2–3 minutes.
  • Pour in 4 cups of water and bring to a boil over high heat. Season with 1 teaspoon kosher salt, then add the penne and cook, stirring occasionally, until the pasta is mostly cooked, about 8 minutes (do not drain).
  • Reduce heat to medium-low and stir in the milk, heavy cream, and cream cheese. Cook, stirring, until the cream cheese has melted and the pasta is al dente, about 4–5 minutes.
  • Remove the pot from the heat and stir in the grated Parmesan until the sauce is smooth and creamy. Stir in the chopped parsley and adjust seasoning with salt and black pepper to taste.
  • Make the arugula salad by whisking together the olive oil, lemon juice, finely chopped shallot, and a pinch each of red pepper flakes, salt, and black pepper in a small bowl. Add the baby arugula and mixed herbs and toss to coat.
  • Spoon the creamy penne into bowls, top with the dressed arugula and extra Parmesan if desired, and serve immediately.

Notes

  • Use full-fat dairy for the creamiest sauce.
  • Do not drain the pasta; the starchy water helps thicken the sauce.
  • Taste and adjust salt and pepper after adding Parmesan.
  • For a dairy-free option, use canned coconut milk as noted in ingredients.