top of page
Search

Creamy Chimichurri Pasta

  • Writer: C.A.T
    C.A.T
  • Aug 27
  • 1 min read

Did I invent this? I Googled for a chimichurri pasta recipe to compliment some lamb steaks and couldn't find much. That said I really just added cream to pasta. Sometimes it's the inspiration more that the recipe. Great thing is I used the chimichurri on the lamb too and saved some for the rest of the week, a little goes a long way.


This was a lovely alternative to rice as a staple side for Mexican flavours and I will make again. Added burrata to balance the spice and because it needed using.



ree

Ingredients

 

  • 200g pasta

  • 1 – 2 tbsp chimichurri (recipe here)

  • 2 cups double cream

  • ¼ cup parmesan

 

Method

 

  1. Make the chimichurri ahead of time so the flavours infuse.

  2. Cook the pasta until al dente.

  3. Heat a pan and cook off 1 – 2 tbsp chimichurri for a minute or 2 (you can add more later to taste).

  4. Gradually pour in the cream and bring to a simmer.

  5. Add the parmesan and stir until melted.

  6. Taste to check you are happy with the chimichurri flavour level, if not add more.

  7. Stir in the pasta and toss to coat.



Comments

bottom of page