Creamy Marry Me Pasta

Ingredients

• 3 tablespoons Extra Virgin Olive Oil (good quality Spanish olive oil)
• 1 small Small Onion (peeled and finely chopped)
• 6 cloves Garlic Cloves (peeled and roughly chopped)
• 1 tablespoon All-Purpose Flour (sifted)
• 1 teaspoon Dried Oregano
• 0.5 teaspoon Dried Thyme
• 0.5 teaspoon Sweet Smoked Spanish Paprika
• 0.25 teaspoon Crushed Red Pepper Flakes (adjust to desired heat)
• 3/4 cup Vegetable Broth (low‑sodium)
• 1 cup Milk (low‑fat, at room temperature to avoid curdling)
• 0.5 cup Sun‑Dried Tomatoes (packed in oil) (drained and chopped)
• to taste Sea Salt
• to taste Freshly Cracked Black Pepper
• 8 oz Penne Pasta (cooked al dente; any short pasta works)
• 2 tablespoons Manchego Cheese (grated)
• 1/4 cup Fresh Basil (chopped)
• 2 teaspoons Fresh Lemon Juice (about 10 ml, freshly squeezed)

Instructions

1. Boil Water for Pasta

   Fill a stockpot with water a little over halfway, season generously with sea salt, and bring to a rapid boil over high heat.

   Time: PT5M

2. Heat Oil

   While the water is heating, place a large fry pan over medium heat and add 3 Tbsp extra‑virgin olive oil.

   Time: PT1M

3. Prep Aromatics

   Finely chop the small onion and roughly chop the six garlic cloves.

   Time: PT5M

4. Sauté Onion and Garlic

   Add the chopped onion and garlic to the hot oil and stir continuously for about 3 minutes, until the onion becomes slightly translucent.

   Time: PT3M

   Temperature: medium

5. Cook Flour (Roux)

   Sprinkle 1 Tbsp all‑purpose flour over the aromatics and cook, stirring constantly, for 2 minutes to eliminate the raw flour taste.

   Time: PT2M

   Temperature: medium

6. Toast Spices

   Add 1 tsp dried oregano, ½ tsp dried thyme, ½ tsp sweet smoked Spanish paprika, and ¼ tsp crushed red pepper flakes. Stir quickly and let the spices toast for about 1 minute.

   Time: PT1M

   Temperature: medium

7. Create Creamy Base

   Pour in ¾ cup vegetable broth and 1 cup room‑temperature milk, stirring gently. Simmer on low heat for 4–5 minutes until the sauce thickens slightly and looks creamy.

   Time: PT5M

   Temperature: low

8. Add Sun‑Dried Tomatoes and Season

   Stir in ½ cup chopped sun‑dried tomatoes, season with sea salt and freshly cracked black pepper to taste, then lower the heat to keep the sauce warm.

   Time: PT2M

   Temperature: low

9. Cook Pasta

   Add 8 oz (225 g) penne pasta to the boiling water. Cook according to package directions, stirring every 2–3 minutes to prevent sticking. When al dente, reserve a splash of the starchy cooking water and drain.

   Time: PT10M

   Temperature: high

10. Finish the Dish

    Transfer the drained pasta directly into the pan with the sauce (starchy water may be added if needed). Turn off the heat, then stir in 2 Tbsp grated Manchego cheese, ¼ cup chopped fresh basil, and 2 tsp fresh lemon juice. Mix until everything is evenly coated.

    Time: PT2M

11. Serve

    Plate the creamy pasta immediately, optionally garnish with extra basil or cheese, and serve alongside a garden salad, crunchy baguette, and a glass of Alicante wine.

    Time: PT0M

Nutrition Facts

Calories

390

Protein

20g

Carbohydrates

70g

Fat

13g

Fiber

4g

Ingredient Substitutions

• Instead of Extra Virgin Olive Oil: Other high‑quality olive oil
• Instead of Small Onion: Shallot
• Instead of Garlic Cloves: Garlic powder (1 tsp)
• Instead of All-Purpose Flour: Gluten‑free flour
• Instead of Dried Oregano: Fresh oregano (1 tsp)
• Instead of Dried Thyme: Fresh thyme (0.5 tsp)
• Instead of Sweet Smoked Spanish Paprika: Regular paprika
• Instead of Crushed Red Pepper Flakes: Cayenne pepper
• Instead of Vegetable Broth: Chicken broth, Beef broth
• Instead of Milk: Whole milk, Almond milk (may affect creaminess)
• Instead of Sun‑Dried Tomatoes (packed in oil): Regular tomatoes with olive oil
• Instead of Sea Salt: Kosher salt
• Instead of Freshly Cracked Black Pepper: Pre‑ground black pepper
• Instead of Penne Pasta: Fusilli, Rigatoni
• Instead of Manchego Cheese: Parmesan, Pecorino
• Instead of Fresh Basil: Fresh parsley
• Instead of Fresh Lemon Juice: Bottled lemon juice

Equipment Needed

• Stockpot
• Large Fry Pan
• Measuring Cups and Spoons
• Knife
• Cutting Board
• Wooden Spoon or Spatula
• Grater
• Colander
• Serving Dish or Plates
• Ladle (optional) (optional)

Critical Steps — Do Not Skip

• Cook flour for 2 minutes to eliminate raw taste.
• Toast spices before adding liquid to release their aromas.
• Use room‑temperature milk to prevent curdling.
• Transfer pasta directly from pot to sauce, reserving some starchy water.
• Add cheese, basil, and lemon juice off the heat for a smooth finish.

Chef Tips from the Video

• Use a high‑quality Spanish extra‑virgin olive oil – it adds depth to the base.
• Grate Manchego cheese fresh; pre‑grated cheese can contain anti‑caking agents that affect texture.
• Fresh basil added at the end preserves its aromatic flavor.
• A splash of the starchy pasta water is the secret to a silky sauce.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on low, adding a splash of milk or pasta water to loosen the sauce.

Freezer: Freezing is not ideal because the cheese may become grainy, but you can freeze for up to 1 month. Thaw overnight in the fridge and reheat as above.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the sauce up to step 8 and keep it warm; reheat gently before adding the cooked pasta.
• Cook the pasta al dente, drain, toss with a little olive oil, and refrigerate. Combine with the sauce just before serving.

Frequently Asked Questions