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Sour cream pasta in a plate with a fork.
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Sour Cream Pasta

Sour cream pasta: a creamy dreamy warm pasta dish drenched in sauce and topped with chives! Really easy to make and a treat for both kids and adults! 
Course Dinner
Cuisine Italian
Keyword easy pasta recipe, sour cream pasta
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Calories 217kcal

Equipment

  • 1 large saucepan for cooking the pasta
  • 1 large pan for making the sauce
  • 1 large wooden spoon

Ingredients

  • 10 oz pasta rigatoni
  • 3 tbsp butter salted
  • ¾ tsp garlic crushed
  • 1 ½ tbsp flour all purpose
  • 1 cup milk
  • 1 cup sour cream full fat
  • 1 bunch chives chopped
  • 1 tbsp olive oil
  • ¼ tsp ground black pepper optional
  • ¼ tsp red pepper flakes optional

Instructions

  • Cook the pasta as per package instructions. Drain and keep aside, but reserve some of the pasta water for loosening the sauce later if required.
  • In a large pan, melt the butter on low heat and add the garlic. Sauté for a few seconds. Don't let the garlic brown up.
  • Add the flour little by little, stirring as you go along so it doesn’t clump up.
  • Add the milk and let the sauce thicken. Stir it continuously as the sauce will thicken in a few seconds. If the sauce becomes too thick, add some of the reserved pasta water. If using the black pepper and red pepper flakes, add them in now. Take the pan off the heat and let the sauce cool down.
  • Stir in the sour cream and mix it into the sauce, using a spoon.
  • Add the cooked pasta, olive oil, and chives and mix to coat with the sauce. Top with more chives and serve warm.

Notes

  1. Keep the heat low and slow at all times while making the sauce. Your aim is to make sure the garlic and flour gets cooked nicely without any browning. This makes for a golden sauce without anything tasting raw.
  2. Reserve some pasta water while draining the pasta. If the sauce gets too thick, this pasta water comes in handy in loosening it up.
  3. The garlic does burn quite easily, so keep an eye on it while sautéing it.
  4. Don’t dump the flour all at once into the butter. To make a smooth roux, use a sieve to add the flour in increments and keep stirring it while it is cooking to prevent lumps.

Nutrition

Calories: 217kcal | Carbohydrates: 12g | Protein: 5g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 42mg | Sodium: 391mg | Potassium: 401mg | Fiber: 1g | Sugar: 8g | Vitamin A: 864IU | Vitamin C: 6mg | Calcium: 159mg | Iron: 1mg