Ingredients

• 400g pasta (your choice)
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup Parmesan cheese, grated
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Nutrition (per serving)

Instructions

1. Cook pasta according to package instructions. Drain and set aside.
2. In a large pan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
3. Pour in heavy cream and bring to a simmer. Cook for 3-4 minutes until slightly thickened.
4. Stir in Parmesan cheese until melted and smooth. Season with salt and pepper.
5. Add cooked pasta to the sauce and toss to coat evenly.
6. Garnish with fresh parsley and serve immediately.

💡 Cooking Tips

Reserve some pasta water to adjust sauce consistency. For extra flavor, add a pinch of red pepper flakes.

🧊 Storage Tips

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tbsp sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1 egg
• 2 tbsp melted butter
• 1 cup mixed berries

Nutrition (per serving)

Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. In another bowl, whisk milk, egg, and melted butter.
3. Pour wet ingredients into dry ingredients and stir until just combined. Fold in berries.
4. Heat a griddle or pan over medium heat. Pour 1/4 cup batter for each pancake.
5. Cook until bubbles form on top, then flip and cook until golden brown.
6. Serve warm with syrup and extra berries.

💡 Cooking Tips

Don't overmix the batter — lumps are fine for fluffy pancakes. Use fresh or frozen berries.

🧊 Storage Tips

Freeze cooked pancakes in a single layer, then transfer to a bag. Reheat in a toaster.