From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Cavatappi Pasta with Cream Sauce
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Instructions
1
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Cook the pasta according to package directions.
2
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In a large skillet or saucepan, heat the butter over medium heat. Once melted, add in garlic and cook for 2 minutes, stirring often.
3
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Whisk in the flour and cook for 1 minute. Mix in the broth, milk, italian seasoning, cheese, salt and pepper. Mix until fully combined and bring to a simmer.
4
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Cook for 2 minutes, stirring often, until the cheese is fully melted and combined into the sauce.
5
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Add the drained pasta to the skillet with the sauce and stir to coat fully. Serve immediately and ENJOY!
My Calorie Intake
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Tips & Tricks (5)
- Master the Roux Ratio 🧈Use equal parts butter and flour (typically 2 tablespoons each) to create a smooth roux base that prevents lumps and ensures a silky, restaurant-quality cream sauce every time.
- Temper Your Milk Gradually 🥛Slowly whisk cold milk into your hot roux while stirring constantly to prevent curdling and achieve a perfectly smooth, lump-free sauce with ideal consistency.
- Toast Garlic for Depth 🧄Mince garlic and sauté it in butter for 30-45 seconds before adding flour to develop a rich, mellow flavor that elevates the entire dish without any harsh raw notes.
- Save Pasta Water for Consistency 💧Reserve 1 cup of starchy pasta cooking water to adjust the sauce's consistency and help it cling beautifully to the cavatappi tubes for a more cohesive dish.
- Add Cheese Off-Heat for Smoothness 🧀Fold in grated Parmesan after removing the sauce from heat and stirring constantly to prevent it from becoming grainy or separating.
Recipe Facts
Diet at a Glance
Low Carb
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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