No Cream Italian Herb Pasta

A simple, creamy-feeling pasta made without cream using olive oil, dried Italian herbs, and vegetable stock for a silky sauce.

Prep Time15

Cook Time20

Total Time35

Servings: 4 servings

Fill a large pot with water, bring to a rolling boil, and generously salt the water.
Add 12 oz long pasta to the boiling water, stir, and cook until 2 minutes less than the package's suggested time.
While the pasta cooks, heat 3 tablespoons olive oil and 2 tablespoons dried Italian herbs in a small saucepan over low heat until the oil shimmers; do not let it smoke.
Remove the pan from the heat and crumble in 2 vegetable stock cubes, stirring until dissolved to create the flavored oil mixture.
Use a measuring cup or jug to reserve 2 cups of pasta cooking water, then drain the pasta in a colander and return the pasta to the pot.
Pour the olive oil and stock mixture over the pasta. Rinse the small pan with 1 cup of the reserved pasta water and add that to the pasta.
Place the pot over medium heat and stir gently, adding an additional 1/4 to 1/2 cup of the reserved pasta water as needed until the pasta is lightly coated and the liquid is absorbed.
Taste and adjust seasoning with salt if needed, then serve immediately.