Hey there, my friend 
. You are about to make the most delicious, creamy garlic pasta that will have you going for seconds. This garlic cream bucatini is smooth, rich, and packed with tender asparagus and sweet peas.
And the best part? It comes together so fast that you’ll have a fancy-looking dish on your plate before you even realize it. Let me show you how to make it.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe.
- Large pot
- Strainer
- Large skillet or pan
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife
- Cutting board
- Tongs
Important Info
- Servings: 4 bowls
- Estimated Cost: This recipe costs about $10 to make.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Calories per Serving: About 480 calories
- Cook Method: Stovetop
- Season: Perfect for Spring and Summer
- Courses: Main Course
- Cuisine: Italian-inspired
- Diets: Vegetarian
How to Make Garlic Cream Bucatini with Peas and Asparagus
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 8 oz bucatini pasta
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ tsp salt
- ½ tsp black pepper
- 1 cup frozen peas
- 1 cup asparagus, chopped
- ½ cup reserved pasta water
- Zest of 1 lemon
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Original Ingredient | Alternative |
|---|---|
| Bucatini pasta | Spaghetti, linguine, or fettuccine |
| Heavy cream | Half-and-half or coconut cream |
| Parmesan cheese | Grated Pecorino Romano or nutritional yeast (for dairy-free) |
| Olive oil | Avocado oil or melted butter |
| Asparagus | Broccoli or green beans |
| Peas | Edamame or chopped zucchini |
Instructions
- Bring a large pot of salted water to a boil. Cook the bucatini according to the package instructions until al dente. Before draining, save ½ cup of the pasta water.
- In a large skillet over medium heat, add olive oil and butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant.
- Pour in the heavy cream and let it simmer for 2 minutes. Stir occasionally.
- Add the grated Parmesan cheese, salt, and black pepper. Stir until the cheese melts and the sauce is smooth.
- Toss in the chopped asparagus and cook for 3 minutes until slightly tender.
- Add the peas and cook for another 2 minutes.
- Transfer the drained pasta into the skillet. Use tongs to toss it with the sauce until everything is well combined. If the sauce is too thick, add a little reserved pasta water to loosen it.
- Sprinkle in the lemon zest and give it one final toss.
- Serve warm, garnished with extra Parmesan if you like.
Helpful Tips
- Don’t overcook the pasta – You want it al dente so it holds up in the sauce.
- Save pasta water – This is liquid gold that helps create a silky sauce.
- Use fresh garlic – It gives the best flavor compared to garlic powder.
- Cook asparagus just enough – It should be tender but still have a slight bite.
- Lemon zest makes a difference – It brightens up the dish beautifully.
What to Serve with Garlic Cream Bucatini
This pasta is delicious on its own, but you can pair it with:
- Garlic bread – Perfect for soaking up the creamy sauce.
- Side salad – A fresh arugula or Caesar salad balances the richness.
- Grilled chicken – Adds protein for a more filling meal.
- Roasted vegetables – A simple side of roasted cherry tomatoes works well.
How Do You Serve the Recipe?
I love serving this pasta straight from the pan into warm bowls. If you have a fancy serving dish, you can plate it up and sprinkle extra Parmesan on top. A squeeze of lemon juice before serving makes it taste even better.
Where Do You Serve This Recipe the Most?
This dish is perfect for cozy weeknight dinners or when you want a restaurant-quality meal without the hassle. It also works great for springtime picnics because it tastes amazing at room temperature. If you’re having friends over, this is a great option for a casual pasta night.
Storage
Short-Term Storage (Room Temperature)
- If you’re serving this later in the day, keep it covered on the counter for up to 2 hours.
- Toss it with a little extra olive oil before serving to keep it from drying out.
Refrigeration
- Store leftovers in an airtight container in the fridge for up to 3 days.
- When reheating, add a splash of milk or cream to bring back the creamy texture.
Freezing
- This pasta is best eaten fresh, but if you need to freeze it, place it in a freezer-safe container for up to 2 months.
- Thaw overnight in the fridge and reheat on the stove with a little cream.
Frequently Asked Questions
Can I use a different type of pasta?
Yes, you can use spaghetti, fettuccine, or even penne if that’s what you have. Bucatini is great because it holds sauce well, but any pasta will work.
Can I make this dairy-free?
Yes, you can use coconut cream instead of heavy cream and nutritional yeast instead of Parmesan. The taste will be slightly different, but still delicious.
What if I don’t have fresh asparagus?
Frozen asparagus works too. Just thaw it before cooking, and add it in a little later since it softens faster.
Can I add protein to this dish?
Absolutely. Grilled chicken, shrimp, or crispy bacon would go well with the creamy sauce.
How do I prevent the sauce from getting too thick?
If the sauce thickens too much, just add some reserved pasta water or a little extra cream. Stir it well, and it will loosen up beautifully.
Meta Description
Garlic cream bucatini with peas and asparagus is a creamy, delicious pasta dish ready in 25 minutes. Perfect for spring dinners and easy to make.