This easy creamy lemon sauce comes together in no time and is the perfect dinner for when you need something quick but delicious. It is a cream base with garlic, fresh lemon, lots of parmesan and finished with pepper and lemon zest. I have paired the sauce with homemade orecchiette but it will work with any pasta shape, fresh or dried.
Ingredients in the creamy lemon pasta sauce
- Butter - just a knob to start to sizzle with the garlic
- Garlic - garlic amounts are always just a guide, use as much as you like!
- Cream - try and use a heavy/double cream.
- Lemon juice - every lemon is a different size that is why I have specified 1 Tbsp but feel free to add more if you like. Taste as you go.
- Parmesan - I have specified ½ cup, packed. This is really finely grated with a microplane.
How to make this easy creamy sauce
- Melt the butter over medium - high heat until it starts to sizzle then add the garlic and cook for a minute.
- Lower the heat to medium, add the cream and let it simmer for a minute.
- Add the lemon juice and whisk.
- Add the parmesan in two lots, whisking in between.
- Let it gently bubble for a couple of minutes until it thickens slightly
- Add your pasta straight in with a splash of pasta water.
- Add more pasta water if you need and let the pasta bubble away in the sauce gently for 30 seconds or so.
Best type of pasta to use
Anything at all will work with this sauce! You could use dried pasta (I suggest 100g per person) or any fresh pasta (I suggest 150g per person). Check out the recipes for my homemade orecchiette or my gnocchi sardi if you want to try a hand rolled pasta shape.
Tips for the best creamy lemon pasta sauce
- The ratio of cream to parmesan I like is 1 : 1 so for every cup of cream I use a packed cup of parmesan. This makes it really easy to scale up or scale down.
- Make sure your parmesan is really finely grated, I always use a microplane.
- Turning down the heat when you add the cream means it won't reduce too fast or split.
- Always reserve some pasta water whenever you make pasta! Scoop a mug out before you drain it.
- I always add freshly grated parmesan on top and a good crack of black pepper.
- Fresh lemon zest on top is always my favourite way to finish a pasta dish.
Roasted red onion petals
These are one of my favourite pasta toppings, they look so pretty and add a bit of sweet acidity. I have included the instructions in the recipe so feel free to add them to any pasta dish you make, I love serving them with filled pasta. You want to roast them until the edges are just starting to char.
Creamy Lemon Pasta Sauce
- Total Time: 20 minutes
- Yield: 2 people
Description
This easy creamy lemon pasta sauce comes together in no time and is flavoured with garlic, fresh lemon juice and parmesan. It is creamy and cheesy with a fresh burst of lemon.
Ingredients
- Pasta of your choice, 200g dried or 300g fresh
- 2 Tbsp butter
- 2 garlic cloves, minced
- 1 cup heavy cream
- 1 - 2 tbsp lemon juice, plus zest for serving
- 1 cup packed finely grated parmesan, plus extra for serving
- Salt and pepper to taste
- Olive oil for serving (optional)
For the red onion petals (if using)
- 1 red onion, cut into 6 wedges
- 1 tablespoon olive oil
- ½ tbsp red wine vinegar
- Salt and pepper
Instructions
- Cook your pasta in a pot of heavily salted water
- Melt the butter in a fry pan over medium - high heat.
- Add the garlic and let it sizzle for a minute, don't allow the garlic to brown.
- Turn the heat down to medium, add the cream and lemon juice let it gently bubble for a minute.
- Add the parmesan in two lots, whisking in between so it melts evenly into the cream.
- Let it gently bubble for a minute or two until it thickens slightly
- Add your cooked pasta straight in with a splash of pasta water and more if you need to loosen the sauce.
- I like to let pasta bubble away in the sauce for 30 seconds - 1 minute.
- Finish with a big crack of black pepper, lemon zest, extra parmesan and a drizzle of olive oil.
For the red onion petals if using
- Preheat oven to 180 degrees fan (350f)
- Toss the onion wedges gently in the olive oil and red wine vinegar
- Sprinkle with salt and pepper and roast on a baking tray for 20 - 25 mins or until the edges are starting to char. Make sure you keep an eye on them!
- Peel the petals apart and use them on any pasta dish you like!
Notes
- You'll be cooking your pasta at the same time so that when it is ready so is the sauce. It depends if you are using fresh or dried so you may start the sauce before cooking the pasta if the pasta is fresh and only needs a couple of minutes.
- Always reserve a cup of pasta water before you drain your pasta. I don't drain pasta, I like to add it straight from the pot to the sauce so the pasta water is left there in the pot for me to use.
- Prep Time: 10
- Cook Time: 10
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