This lemon garlic sour cream pasta is a great combination of sweet garlic and tart lemon and sour cream. It’s also so quick to put together!
Sometimes you just need a good pasta dish, you know? The other night we were contemplating dinner and all I could think about was a big bowl of pasta. Will had all sorts of ideas about making a lasagne or something complicated but I wanted dinner on my plate in less than an hour so I put my foot down and we created this lemon garlic sour cream pasta.
The other snag? Neither of us could be bothered to leave the flat. Admittedly this is pretty lazy considering our closest shop is about a minutes walk away but we were in our onesies (sidenote: thank god onesies exist in the world, they make the cold weather a thousand times better) so there was no leaving the house for us. Sometimes I miss my uni days when I was completely open to leaving the house in my pyjamas. Being an adult sucks sometimes.
Anyways, we had to make something with whatever we could find in the fridge. That turned out to be not all that much since we’re behind on food shopping. We had sour cream leftover from nacho Saturday, a slightly sad looking lemon and a few handfuls of spinach.
But what we created was pretty great. I guess sometimes not being overwhelmed by choice of ingredients helps you to focus. Or something like that. I was a little apprehensive about the use of sour cream but it gave an amazing tangy flavour which was set off by a squeeze of lemon juice. Plus it has a good helping of garlic and butter at the beginning of cooking which infused the whole dish with possibly my favourite flavour in the whole world.
Thanks to the clear out the fridge nature of this dish we used two different cheeses – parmesan stirred through while cooking and a good grating of pecorino before tucking in. If you don’t want to buy two different cheeses then you could use the same one throughout, it would still taste super delicious.
Lemon Garlic Sour Cream Pasta
- 300 g Pasta cooked I used shells
- 40 g Butter
- 2 cloves Fat Garlic crushed
- 300 ml Sour Cream
- 60 g Parmesan grated
- 30 ml Milk
- Juice and zest of half a Lemon
- Salt and Pepper
- 100 g Baby Spinach Leaves
- Pecorino grated for serving
- Small bunch fresh Parsley choppd
- Melt the butter over a medium heat and add the garlic. Let it caramelise for about 5 minutes making sure not to let it burn. Add the sour cream, parmesan, lemon zest and juice and salt and pepper. Simmer for a minute. Stir through the spinach leaves until wilted.
- Remove the sauce from the heat and pour over the cooked pasta. Mix together and serve in bowls topped with a grating of pecorino and a sprinkling of chopped parsley.
WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING THESE Lemon Garlic Sour Cream Pasta?
If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!
Any leftover sour cream NEEDS to be used to top these chicken chili nachos
This chimichurri is the perfect thing to use up the parsley leftover from this dish, spread it on a steak sandwich!