Creamy Garlic Parmesan Gluten-Free Penne

Ingredients

• 12 oz gluten-free penne pasta
• 4 tablespoons unsalted butter
• 6 garlic cloves, minced
• 1.5 cups heavy cream
• 1 cup freshly grated Parmesan cheese
• 2 oz cream cheese, softened
• 1/2 cup reserved pasta water
• 3 tablespoons fresh parsley, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)

Instructions

1. 1

   Bring a large pot of generously salted water to a rolling boil. Cook the gluten-free penne 1 minute less than the package directions — it will finish cooking in the sauce.

2. 2

   While the pasta cooks, melt butter in a large deep skillet over medium heat. Add the minced garlic and sauté for 60–90 seconds until fragrant and just barely golden — don't let it burn.

3. 3

   Pour in the heavy cream, stir in the cream cheese, and bring to a gentle simmer. Let it cook for 3–4 minutes, stirring occasionally, until slightly thickened.

4. 4

   Reserve 1/2 cup of the starchy pasta water, then drain the penne. Add the pasta directly into the skillet with the cream sauce.

5. 5

   Toss everything together over medium-low heat, adding Parmesan a handful at a time while tossing. Splash in pasta water a couple tablespoons at a time until the sauce is silky and coats every piece.

6. 6

   Remove from heat, season with salt, pepper, and red pepper flakes if using. Garnish with fresh parsley and an extra shower of Parmesan. Serve immediately.

Recipe Variations

• →Swap in your favorite gluten-free pasta shape — the sauce works with any cut.
• →Make it dairy-free by using cashew cream and nutritional yeast instead of Parmesan.