Creamy Green Onion Pasta

green onion pasta or scallion pasta garnished with basil in a bowl.

This fast green onion pasta, or scallion pasta, features penne coated in a super creamy cream cheese sauce. It's ready by the time the pasta is cooked.

Course Main Course, Pasta Recipes

Cuisine Italian

Diet Vegetarian

Prep Time 10

Cook Time 20

Servings people

Calories 832kcal

Author Adina

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

US - EU

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.

Nutrition