There’s something deeply comforting about a bowl of pasta that feels both simple and special. This Garlic and Herb Penne Pasta is exactly that — cozy, vibrant, and built around bright garlic, a fresh Italian herb blend, and a creamy, cheesy sauce that clings to every penne. It’s weeknight-friendly but elegant enough for company, and it comes together with pantry-friendly ingredients and straightforward technique. The following recipe keeps things light yet indulgent, with familiar flavors that sing: warm garlic, sweet onion and tomato, a whisper of Italian herbs, and melted mozzarella for that irresistible pull.

This post walks you through everything: what you need, smart swaps and tips, and clear step-by-step directions so your meal comes out perfectly every time. The keyword for this piece is Garlic and Herb Penne Pasta, and you’ll see it woven naturally through the post as we explain how to make and serve this dish.

Why you’ll love this Garlic and Herb Penne Pasta

Fast: Prep and cook in about 30 minutes from start to finish.
Comforting: A creamy sauce made with milk and melted mozzarella keeps the texture luscious without heaviness.
Fresh flavor: Garlic, tomato, and a bright mix of oregano, parsley, and basil give the dish an herbal lift.
Customizable: Add cooked protein or vegetables to suit your appetite.

Ingredients

Follow these exact amounts for best results:

▢2cups penne pasta uncooked
▢2tablespoons olive oil
▢½ medium onion chopped
▢1 small tomato diced
▢3 cloves garlic minced
▢salt and ground black pepper to taste
▢1 ½ cups milk
▢2 teaspoons of Italian seasoning (I like to use a fresh mix of oregano, parsley, basil)
▢2 tablespoons flour
▢1 cup shredded mozzarella cheese

Make-ahead and serving tips

Pasta can be cooked a few hours ahead and tossed with a splash of olive oil to prevent sticking; finish the sauce just before serving.
If you want more sauce, add up to ¼–½ cup extra milk while you simmer. Thin gradually until you reach the consistency you like.
Serve with a crisp green salad or garlic-roasted vegetables for balance and color.
Leftovers keep well in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk so the sauce loosens without separating.

Flavor notes and swaps

This recipe is designed around simple, accessible pantry items. If you’d like to experiment:

For a richer sauce, swap half the milk for light cream. Reduce heat and stir carefully to prevent scorching.
Add a pinch of red pepper flakes with the garlic for a gentle heat.
If you prefer a nuttier finish, stir in a tablespoon of butter off the heat just before adding the cheese.
Stir in 1–2 cups of cooked vegetables (spinach, peas, or mushrooms) or shredded cooked chicken for a heartier meal.

Equipment

Large pot for boiling pasta
Large skillet or sauté pan for sauce
Colander
Wooden spoon or silicone spatula
Measuring cups and spoons

Step-by-step directions

Below are clear and reorganized steps to make this Garlic and Herb Penne Pasta. The order follows a logical flow so you can multitask without rush.

Bring water to a boil: Fill a large pot with water, add a pinch of salt, and bring it to a rolling boil over high heat.
Cook the penne: Add 2 cups of uncooked penne pasta to the boiling water and cook according to package instructions until al dente (usually about 9–11 minutes). Stir occasionally to prevent sticking. Reserve about ½ cup of the starchy pasta cooking water before draining.
Drain the pasta: Pour the pasta into a colander to drain. Shake gently to remove excess water, then set the drained penne aside while you prepare the sauce.
Heat olive oil: In a large skillet over medium heat, warm 2 tablespoons of olive oil until shimmering.
Sauté onion: Add ½ medium chopped onion to the skillet. Cook, stirring occasionally, until the onion is soft and translucent, about 4–5 minutes. If the onion begins to brown, reduce the heat by a notch.
Add tomato and garlic: Stir in 1 small diced tomato and 3 cloves of minced garlic. Cook for about 1–2 minutes, stirring, until the tomato softens and the garlic becomes fragrant. Take care not to burn the garlic.
Season: Sprinkle salt and ground black pepper to taste into the skillet, stirring to combine with the onion, tomato, and garlic.
Make the roux: Sprinkle 2 tablespoons of flour over the vegetables in the skillet. Stir constantly for about 1 minute so the flour cooks and forms a smooth paste with the oil and juices in the pan.
Gradually add milk: Slowly pour in 1 ½ cups of milk while whisking or stirring continuously to prevent lumps. Continue to cook over medium heat, stirring frequently, until the mixture begins to thicken into a creamy sauce, about 3–5 minutes.
Add Italian seasoning: Stir in 2 teaspoons of Italian seasoning — a fresh mix of oregano, parsley, and basil if available — so the herbs release their flavor into the sauce. Taste and adjust the salt and pepper as needed.
Melt in the cheese: Reduce the heat to low. Add 1 cup of shredded mozzarella cheese to the sauce and stir until the cheese has fully melted and the sauce is smooth. If the sauce is thicker than you prefer, add a few tablespoons of the reserved pasta cooking water, one tablespoon at a time, until you reach your desired consistency.
Combine pasta and sauce: Add the drained penne to the skillet with the sauce. Gently toss or fold the pasta into the sauce until every piece is coated evenly. Warm together for 1–2 minutes to allow flavors to meld.
Final taste and serve: Give the pasta a final taste and season with additional salt and ground black pepper if necessary. Serve immediately while hot, garnished with an extra sprinkle of chopped fresh parsley or basil if you like.

Plating and presentation

For a simple, pretty plate: twirl a portion of penne onto the center of the plate with tongs or a fork. Spoon any remaining sauce over the top. Garnish with a light dusting of freshly ground black pepper and a few small torn basil leaves or a sprinkle of finely chopped parsley for color. A drizzle of extra virgin olive oil finishes it beautifully.

Common mistakes and how to avoid them

Overcooking the pasta: Aim for al dente so the penne holds its shape when tossed with the sauce.
Lumpy sauce: Add the milk slowly while whisking or stirring steadily when you add the flour, and keep the heat moderate so the sauce thickens evenly.
Bland flavor: Use the recommended amount of salt and the Italian seasoning, and taste toward the end to adjust seasoning. Fresh herbs add brightness if you have them on hand.
Sauce that’s too thin: Let it simmer a little longer to reduce, or add a tablespoon more flour mixed with a splash of cold milk to thicken carefully. If it’s too thick, thin with pasta water or extra milk.

Variations

Garlic and Herb Penne with Roasted Vegetables: Roast bell peppers, zucchini, and eggplant at 400°F until caramelized, then fold into the finished pasta.
Protein boost: Stir in shredded cooked chicken or canned chickpeas for added protein and texture.
Cheesy upgrade: Replace half the mozzarella with grated Parmesan for a sharper, nuttier flavor.

Nutrition snapshot

This dish is balanced and satisfying. The pasta provides carbohydrates, while milk and mozzarella contribute protein and calcium. Adding vegetables or a protein increases fiber and makes the meal more filling.

Final thoughts

Garlic and Herb Penne Pasta is one of those dependable recipes that you’ll return to again and again. It’s quick, adaptable, and honestly delicious — the kind of dish that comforts without complicating your evening. Whether you’re feeding a family or cooking for one, this recipe is a small, reliable victory: creamy sauce, aromatic herbs, and plenty of cozy garlic flavor in every forkful.

Ready to make a batch tonight? Gather the ingredients and follow the step-by-step directions above — and enjoy a bowl of warm, satisfying Garlic and Herb Penne Pasta that hits the spot.

Garlic and Herb Penne Pasta

A quick, creamy garlic and herb penne pasta made with a simple milk-based sauce and melted mozzarella.

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Prep Time 5

Cook Time 15

Total Time 20

Servings: 2 servings

Ingredients Equipment Method Notes

Ingredients

2 cups penne pasta uncooked
2 tablespoons olive oil
1/2 medium onion chopped
1 small tomato diced
3 cloves garlic minced
salt and ground black pepper to taste
1 1/2 cups milk
2 teaspoons Italian seasoning use a mix of oregano, parsley, and basil if desired
2 tablespoons all-purpose flour
1 cup mozzarella cheese shredded

Equipment

Large Pot
Colander
Large Skillet
Wooden spoon or spatula
Whisk
Measuring cups and spoons

Method

Bring a large pot of salted water to a boil and cook the penne according to package instructions until al dente; drain and set aside.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Add the chopped onion and diced tomato to the skillet and cook, stirring frequently, about 5 minutes until the onion is translucent.
Stir in the minced garlic, season with salt and pepper to taste, and reduce the heat to medium-low; cook and stir for about 3 minutes.
Add the flour to the skillet, stir into the vegetables, and cook for 1 minute to remove the raw flour taste.
Gradually whisk in the milk, then add the Italian seasoning and bring the mixture to a gentle boil while whisking to prevent lumps.
Reduce the heat and simmer, stirring occasionally, for 3–4 minutes until the sauce thickens; adjust thickness with more milk or a little extra flour if needed.
Add the hot, drained pasta and shredded mozzarella to the sauce and stir until the cheese is melted and everything is combined.
Remove from heat to prevent the sauce from becoming too thick, serve immediately, and enjoy.