By Shreya Sarpal
March 26, 2026
Swirled fusilli holds onto a glossy garlic butter sauce, coating every curve with flavour. Slightly creamy, lightly spiced, and finished with herbs, this pasta feels indulgent without being heavy or overly rich.
200 g fusilli pasta 2 tbsp butter 1 tbsp olive oil 4 chopped garlic cloves 1 chopped onion ½ cup milk ¼ cup fresh cream ½ tsp black pepper ½ tsp chilli flakes Salt to taste 2 tbsp grated cheese 2 tbsp coriander or parsley
Boil fusilli in salted water until just tender, then drain and set aside.
Heat butter and olive oil, sauté garlic and onion until soft and fragrant.
Pour in milk and cream, stir gently and let it warm through.
Add salt, pepper, chilli flakes, and cheese, mixing until slightly thick.
Toss in pasta, coat well, and finish with fresh herbs before serving.