This fast green onion pasta, or scallion pasta, features penne coated in a super creamy cream cheese sauce. The sauce is ready while the pasta cooks.
Fresh green onions, also known as scallions, are the main ingredient in this creamy green onion pasta dish. Together with garlic, tomatoes, cream cheese, basil, and Parmesan, they make a simple sauce that coats the pasta perfectly - one of our favorite pasta dishes!
If you have a bunch of green onions in the fridge and don't know what to make with them, this recipe is a great way to use them. If you enjoy easy pasta recipes, you might also like this even simpler Cream Cheese Pasta, or try my Broccoli and Tuna Pasta Bake if you're after something baked.
Prep Time: 10 minutes | Cook Time: 20 minutes | Ingredients: 8 + olive oil, salt & pepper | Servings: 4 | Difficulty: Easy
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Recipe Ingredients
Green onions: Use one large bunch of green onions (6-8) and slice both the white and green parts. If you still have some left, make this Spring Onion Potato Salad.
Pasta: I like penne because the sauce gets into the tubes, but fusilli, rigatoni, farfalle, or shells work just as well. This Chorizo Pasta Bake is also made with penne.
Cream cheese: Use full-fat cream cheese for the creamiest sauce. Let it soften for about 30 minutes before mixing it with the milk.
Tomatoes: I used four small ripe tomatoes. Cherry tomatoes are a good substitute; you will need a good handful. If you only have regular-sized tomatoes, one large or two medium should be ok.
Basil, one extra garlic clove, and Parmesan: For extra flavor, add them at the end.
See the recipe card for full information on ingredients and quantities.
How to make green onion pasta?
Start with the pasta. Bring a large pot of water to a boil, add salt, and then add the pasta. Make the sauce while the water comes to a boil and the pasta cooks.
Step #1: Finely slice the green onions, finely chop the tomatoes, grate the garlic, and cut the basil into thin strips.
Step #2: Sauté the green onions, tomatoes, and garlic for about 5 minutes.
Step #3: Whisk the cream cheese sauce ingredients in a bowl.
Step #4: Add the sauce to the saucepan and simmer until slightly thickened; don't let it come to a boil and stir often. Add 2 tablespoons of the pasta water.
Step #5: Remove the saucepan from the heat and add the basil, grated garlic, and grated Parmesan. Stir well.
Step #6: Add drained pasta and toss to coat. Serve immediately.
Tips
Use softened cream cheese. It melts into the milk much more easily and gives you a smooth sauce.
Don't boil the sauce. Once you add the cream cheese, keep the heat low and stir often to prevent it from separating.
Reserve some pasta water before draining the pasta. A splash at the end helps loosen the sauce if needed.
Storage
Refrigerate the leftover green onion pasta in an airtight container for up to 3 days.
Reheat gently in a saucepan over low heat or in the microwave. Add a splash of milk or water and stir well to loosen the sauce, as it thickens in the refrigerator.
I don't recommend freezing it, as cream cheese sauces can become grainy after thawing.
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📖 Recipe
Creamy Green Onion Pasta
Equipment
- Large pot for pasta
- Bowl
- Saucepan
Ingredients
- 1 lb pasta I used penne, Note 1
- 1 bunch green onions 6-8, trimmed and finely sliced, Note 2
- 3-4 garlic cloves grated
- 4 small tomatoes finely chopped, Note 3
- 2 tablespoons olive oil
- 10.5 oz cream cheese softened
- 1 cup milk
- ¾ teaspoon fine sea salt
- ½ teaspoon ground black pepper
To finish:
- 1 small bunch basil sliced
- 1 large garlic clove grated
- 1 oz Parmesan freshly grated
Instructions
- Cook the pasta: Bring a large pot of water to a boil and salt it generously. Cook the pasta according to the package instructions. While the water comes to a boil and the pasta cooks, prepare the sauce.1 lb pasta
- Chop: Trim, wash, and finely slice the green onions. Grate the garlic and finely chop the tomatoes.1 bunch green onions + 3-4 garlic cloves + 4 small tomatoes
- Sauce: In a bowl, whisk together the cream cheese, milk, salt, and pepper until smooth.10.5 oz cream cheese + 1 cup milk + ¾ teaspoon fine sea salt + ½ teaspoon ground black pepper
- Sauté the vegetables: Heat the olive oil in the saucepan. Cook the green onions, garlic, and tomatoes for 4-5 minutes until the onions have softened. If the pan seems too dry, add a small splash of water halfway through.2 tablespoons olive oil
- Add the cream cheese mixture and stir well. Simmer over low heat for 4-5 minutes, stirring often, until the sauce has thickened slightly. Don't let it come to a boil.
- Finish the sauce: Remove the saucepan from the heat and stir in the basil, grated garlic, and Parmesan.
- Add pasta: Drain the pasta, reserving a little of the cooking water. Stir 2 tablespoons of the pasta water into the same, then add the pasta to the saucepan and toss well to coat. If the sauce seems too thick, stir in 1-2 more tablespoons of the reserved pasta water or a little more milk.1 small bunch basil + 1 large garlic clove + 1 oz Parmesan
- Adjust the seasoning with salt and pepper and serve immediately. Cream cheese sauces are creamiest right after they're made (Note 4).
Notes
- Pasta: I used penne, but any short pasta works well
- Onions: Green onions are also known as scallions. Spring onions have a thicker bulb, but you can use them in this recipe as well. Use both the white and green parts.
- Tomatoes: I used four small ripe tomatoes. Cherry tomatoes are a good substitute; use a generous handful. If you only have regular-sized tomatoes, one large or two medium tomatoes should be enough.
- Reheat leftovers gently with a splash of milk or water, as the sauce thickens in the refrigerator.
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