Garlic Butter Pasta
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Garlic Butter Pasta
Simple to make. Easy to enjoy.
A creamy garlic butter pasta that works any day of the week.
Serving Size: 3-4
What you’ll need
*250 g pasta (spaghetti or penne)
* 3 tbsp Garlic Butter
* 2 tbsp Garlic & Pink Himalayan Salt spread
* 1 tbsp olive oil
* 3-4 cloves garlic, finely chopped
* ½ tsp red chilli flakes
* ½ tsp black pepper
* Salt, to taste
Optional, but recommended
*1 cup mushrooms, sliced
* 1 cup broccoli, cut into small florets
* ½ cup cherry tomatoes, halved
To finish
*2 tbsp parsley or cilantro, chopped
* 1 tsp lemon juice
How to make it
Cook the pasta in salted water until al dente. Before draining, set aside about ½ cup of the pasta water.
In a pan, warm the olive oil and sauté the garlic until fragrant.
Add the Garlic Butter and the vegetables. Cook until just tender. Keep the texture intact.
Lower the heat. Add the Garlic & Pink Himalayan Salt spread. Let them cook slowly.
Pour in some of the reserved pasta water and stir. The sauce will turn smooth and lightly creamy.
Add the cooked pasta and toss well so everything is coated.
Season with chilli flakes, black pepper, and a little salt if needed.
Finish with fresh herbs and a squeeze of lemon.
Why this combo works
The Garlic Butter brings richness and body.
The Garlic & Pink Salt spread adds a sharper, savoury edge.
Together, they create a sauce that feels complete without needing much else.
Serve
Best eaten warm, straight from the pan.
But you can serve it in a bowl with toast on the side, or just as it is.
Simple ingredients. Full of flavour. Food you’ll come back to.