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Lemony Creamy Sauce for Pasta

Lemony Creamy Sauce for Pasta


  • 3 garlic cloves crushed
  • 350 ml fresh cream
  • 5 ml salt, fine
  • 2.5 ml grated lemon zest
  • 45 ml lemon juice (juice of one lemon)
  • Black pepper to taste


  • Add cream, salt and crushed garlic to a pot.
  • Heat the cream on very low heat and allow to infuse. Cook until slightly thickened (10 minutes).
  • Add the lemon juice slowly while stirring. Taste to ensure adequate sourness.
  • Season with black pepper to taste.
  • Serve with cooked pasta – linguine or tagliatelle.
  • Serve with plenty of grated Parmesan cheese (optional).

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