Garlicky, creamy fusilli with fresh cracked pepper

Garlicky, creamy fusilli with fresh cracked pepper — heaven in a bowl! 🌟

Ingredients:
350g dried fusili
350ml lactose-free cream (I used Arla lactose free)
1/2 cup parmesan cheese, freshly shredded
1 clove garlic, chopped finely
70g butter (option to use olive oil if making dairy-free)

In a second pot, on a low heat, pop your chopped garlic, cream and butter (if using butter), slowly adding the parmesan a little af a time to melt in and then leave to simmer until thickened to be alfredo-like. Once pasta and sauce are ready, combine altogether in one bowl and serve with cracked pepper on top.

You can make this vegan by using Oatly cream and vegan Parmesan instead, but the vegan cheese needs to be grated from the block and not a packaged product (as the regular parm does) as the packaged product usually has an ingredient to prevent it sticking together which we don’t want as we want the cheese to combine with the cream properly. You can also opt for olive oil instead of butter. I’ve made this both ways, even omitting cheese and adding flour once for more of a roux — it’s delicious anyway and the garlic adds an extra oomph to the creaminess. Squeeze of lemon if you, like, but mines just for decor 🙈