Description
A quick and creamy Pepper Jack Pasta recipe that combines tender pasta with a luscious pepper jack cheese sauce, with a hint of garlic and fresh parsley. Ready in just 25 minutes, it’s a perfect weeknight dinner that offers a delightful blend of spicy and creamy flavors.
Ingredients
Scale
Pasta
- 8 oz pasta
Sauce
- 2 cups heavy cream
- 1 cup grated pepper jack cheese
- 1 tbsp olive oil
- 1 clove garlic, minced
- 1/2 tsp black pepper
- 1/4 tsp salt
Garnish
- 1/4 cup chopped parsley
Instructions
- Cook Pasta: Cook the pasta according to the package instructions until al dente. Drain and set aside.
- Heat Olive Oil: In a pan, heat the olive oil over medium heat to prepare for the sauce base.
- Sauté Garlic: Add the minced garlic to the pan and sauté until fragrant, about 1 minute, being careful not to burn it.
- Add Cream: Pour in the heavy cream and bring the mixture to a gentle simmer, stirring occasionally to prevent scorching.
- Melt Cheese: Stir in the grated pepper jack cheese until it is fully melted, creating a smooth and creamy sauce.
- Combine Pasta and Sauce: Add the cooked pasta to the sauce, tossing well to coat all strands evenly.
- Season: Season the pasta with salt and black pepper to taste, mixing thoroughly.
- Garnish and Serve: Remove from heat, sprinkle chopped parsley on top for freshness and color, then serve immediately.
Notes
- Use freshly grated pepper jack cheese for the best melting quality and flavor.
- Adjust the amount of black pepper to your preferred spice level.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce will be less creamy.
- This dish pairs well with a fresh green salad or garlic bread.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently on the stovetop.
