Creamy Lemon Fusilli Lunghi Pasta

This Creamy Lemon Fusilli Lunghi Pasta is a zesty and indulgent dish with a velvety texture and bold flavor. Long, curly fusilli lunghi noodles are coated in a rich garlic cream sauce that's been brightened up with the juice of fresh lemon. Cream cheese and Parmesan give the sauce depth and body, while chili flakes and herbs offer subtle complexity. Topped with extra Parmesan and a final squeeze of lemon, this pasta is bright, comforting, and absolutely satisfying.

Author: These Carbs Don't Count

Category: Vegetarian

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 2 plates

Calories: 1,209 kcal per serving

Ingredients

½ lb - fusilli lunghi pasta
⅛ - Salt
3 tablespoons - butter
⅛ dash - olive oil
3 cloves - garlic
1 ½ cups - heavy cream
1 tsp - salt
⅛ - Black pepper
½ tsp - garlic powder
½ tsp - onion powder
½ tsp - dried parsley
⅛ pinch - chili flakes
1 - juice of lemon
2 ounces - cream cheese
½ cup - grated Parmesan cheese
⅛ - Reserved pasta water

Instructions

Cook pasta in salted boiling water until al dente. Reserve 1/2 cup of pasta water and drain the rest.
In a large pan over medium heat, melt butter with a dash of olive oil.
Add minced garlic and sauté until fragrant, about 1 minute.
Pour in heavy cream and bring to a gentle simmer.
Season with salt, black pepper, garlic powder, onion powder, parsley, and chili flakes.
Stir in the juice of one lemon and the softened cream cheese. Mix until fully melted and smooth.
Add Parmesan cheese and stir to combine.
Add cooked pasta and a splash of pasta water. Stir until creamy and well-coated.
Top with more Parmesan and a squeeze of lemon before serving.