Name: Fettuccine Pasta in a Basil Parsley Garlic Sauce
Prep time: 10 min
Cook time: 15 min
Ingredients: 1 lb 454g Fettuccine; 2 teaspoons of olive oil divided; 2 tablespoons of unsalted butter divided; 1 cup of heavy cream; 1/3 cup water (from cooking pasta); ⅓ cup small tomatoes; ⅓ cup small peppers; 2 cloves garlic; 1 cup basil (1 bunch of fresh basil); 1 cup parsley (1 bunch of fresh parsley); ½ cilantro (fresh cilantro); A pinch of black pepper; Salt to taste

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This Fettuccine Pasta in a Basil Parsley Garlic Sauce is easy to make and so delicious. The sauce is creamy and it’s made with a combination of parsley and basil that complements the noodles very well. What I love about this pasta is how it cooks up fast without sacrificing the flavors. It’s fancy enough to be at your dinner table on special occasions as it is as simple as for a regular weeknight dinner and even lunch.

The fettuccine pasta is so versatile, you can add some mushrooms or some broccoli or any other vegetable of your preference. I decided to add some cherry tomatoes and small peppers. This is a dish that is always requested in my household and I’m always happy to make it.

Fettuccine In a Fresh Basil Parsley & Garlic Sauce

I love using fresh ingredients. Basil and parsley are two of my favorites. I use these two to make a delicious green sauce that completes the noodles very well.

These are the ingredients you’ll need:

HOW TO MAKE FETTUCCINI PASTA IN A BASIL PARSLEY AND GARLIC SAUCE:

The first step is to bring a big pot of lightly salted water to a boil. Add the pasta and cook for 8 to 10 minutes or follow the package instructions.

While the pasta is cooking, place the parsley, basil, cilantro leaves, and garlic in a blender for a smooth sauce like mine. If you prefer the sauce to have a more chunky texture use a food processor. Add some salt and black pepper to taste. Add 1 teaspoon of olive oil and some of the water of the cooking pasta (about 1/3 cup). Blend all until well combined.

By now the pasta is already cooked. Proceed to drain, save some of that pasta water, and set aside for later. Next, in a large skillet over medium-low heat add 1 teaspoon of olive oil and 1 tablespoon of unsalted butter.

Proceed to add 1 cup of heavy cream and about 1/3 of the water we saved from the noodles.

Stir to combine and increase the heat to medium-high add the tomatoes and peppers and cook for 2 minutes.

Bring the heat to the lowest level and add the pasta. Add some salt to taste and some shredded Parmesan cheese (optional) and stir until all the fettuccine noodles are coated with the delicious creamy green sauce.

Add an extra amount of olive oil or unsalted butter (about 1 teaspoon)optional. Let the pasta cook for 2 to 3 minutes on low heat and now the pasta is ready.