This creamy garlic pasta proves you don't need cheese to get a rich, silky sauce that clings to every strand of spaghetti. Instead of Parmesan, the sauce gets its body from a butter-and-garlic roux simmered with heavy cream and vegetable broth, then finished with lemon juice and fresh parsley. The result is a glossy, garlic-forward sauce that's savory with a touch of brightness, so it never tastes flat or overly heavy.
Texturally, the pasta is tender but firm, coated in a sauce that's thick enough to hold on the fork without turning gluey. A quick roux — flour cooked briefly in the butter before the liquid goes in — thickens the sauce and gives it a smooth, cohesive body without any raw-flour taste, so it clings evenly from first bite to last. This is a genuinely quick weeknight recipe — everything comes together in about 30 minutes using just a large pot for the pasta and a skillet for the sauce, with no special equipment required.
Heavy cream is essential for the sauce's body — lighter substitutes like half-and-half or milk will make a thinner sauce that's more likely to separate. If you'd like extra savory depth in place of cheese, a tablespoon of nutritional yeast stirred in with the cream adds a mild umami flavor.
Serve right away, while the sauce is glossy and hot — it will thicken as it cools. It pairs well with a simple green salad, garlic bread, or roasted vegetables, and works well as a base for grilled chicken, shrimp, or sautéed mushrooms if you want a heartier main.
A quick, easy spaghetti in a silky garlic-butter cream sauce — no cheese required. Ready in about 30 minutes, with bright lemon and fresh parsley to balance the richness.
Boil the pasta. Bring a large pot of salted water to a boil (100°C/212°F). Cook the spaghetti until al dente, about 10–11 minutes (check the package for exact timing). Scoop out ½ cup (120 ml) of the pasta water and set it aside, then drain the pasta.
Cook the garlic. While the pasta boils, heat the olive oil in a large skillet over medium heat. Add the minced garlic and stir often for 1–2 minutes, just until it smells fragrant and turns light golden at the edges. Don't let it turn brown — it will taste bitter.
Make the roux. Add the butter to the pan and stir until melted. Sprinkle the flour over the garlic and butter, then stir constantly for about 1 minute, until it turns light golden and smells nutty rather than raw — this is what thickens the sauce without any raw-flour taste. Slowly pour in the vegetable broth, whisking constantly so no lumps form. Let it gently simmer (small bubbles only, no rolling boil) for 2–3 minutes, stirring often, until slightly thickened.
Stir in the cream. Turn the heat down to low. Add the heavy cream, salt, black pepper, and red pepper flakes (if using). Let it simmer gently — around 85–96°C (185–205°F), with small, lazy bubbles rather than a boil — for 4–5 minutes, stirring often. A full boil can cause the cream to separate, so keep the heat low. Doneness cue: the sauce is ready when it coats the back of a spoon and leaves a clear trail if you run your finger through it.
Toss with the pasta. Add the drained spaghetti to the pan and toss with tongs until every strand is coated. If the sauce looks too thick, add the reserved pasta water 1 tablespoon at a time until it's silky and clings easily to the noodles.
Finish and serve. Take the pan off the heat. Stir in the lemon juice, sprinkle with parsley, and serve right away.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. The sauce will thicken a lot once chilled.
Freezing: Not recommended. Cream sauces tend to separate and turn grainy after freezing and thawing.
Reheating: Warm gently in a skillet over low heat with a splash of broth, milk, or leftover pasta water to loosen the sauce. Avoid microwaving on high — it can cause the sauce to break.
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Hello! I'm Chloe Bennett, a home chef and food lover from Austin, Texas. I created this space to share my love for cooking all kinds of food from quick breakfasts and appetizers to comforting dinners and sweet desserts. Every recipe is tested in my kitchen with simple ingredients, so you can make delicious meals with confidence.