In most Nigerian homes, pasta is that dependable dish we run to when time is short and stomachs are rumbling.
Quick, easy to make, and always filling, it takes on our flavours, whether it’s spicy jollof spaghetti or stir-fried noodles packed with veggies and chicken. But lately, creamy pasta has been finding its way into more kitchens. And for good reason. It’s rich, comforting, and gives that “restaurant-style” dining without wrecking your wallet.
With everyday ingredients like garlic, butter, cream, and cheese (or even budget-friendly substitutes), you can whip up something that feels fancy but still tastes familiar. And you can make it Nigerian: throw in some spicy chicken, sausage, or even a dash of suya pepper, and you’ve got a week-night winner.
Ingredients
2 teaspoons olive oil
4 garlic cloves, minced
2 tablespoons butter
3 cups chicken broth, or more as needed
½ teaspoon ground black pepper
¼ teaspoon salt
½ pound spaghetti or linguine pasta
1 cup grated Parmesan cheese
¾ cup heavy cream
1½ tablespoons dried parsley
Instructions
In a medium-sized pan, heat the olive oil over medium heat. Add the garlic and sauté for 1 to 2 minutes until fragrant.
Stir in the butter and cook until fully melted.
Pour in 3 cups of chicken broth, season with salt and pepper, and bring to a gentle boil. Add the spaghetti and cook for about 12 minutes, stirring occasionally. If it sticks, splash in a little more broth.
When the spaghetti is al dente, reduce the heat and stir in the Parmesan cheese, cream, and chopped parsley. Mix everything well until smooth and creamy.
Serve hot and enjoy!
Additional Tips
Heavy cream is classic, but half-and-half, whole milk or cashew cream work if you’re dairy-free.
A drizzle of olive oil or a knob of unsalted butter gives the sauce a glossy finish.
Mushrooms, chicken cubes, or a pinch of white pepper deepen the flavour of your dish.
Whole milk alone will thin the sauce; thicken it with a butter-and-flour roux or a cornstarch slurry.
Cocktail
A popular Nigerian food critic once said that women love to order pasta and strawberry daiquiris at Lagos restaurants, and we get it. The drink is fruity, very sweet, and refreshing, and it brings just the right kick to help you loosen up without overpowering you.
The best part about this boozy drink is that you don’t need to visit a restaurant, be a bartender or have fancy ingredients to get it right. With frozen strawberries, fresh lime, rum, and simple syrup, you can blend up a slushy drink that tastes like rooftop-lounge luxury, minus the bill.
Ingredients
1½ cups white rum
½ to ¾ cup fresh-squeezed lime juice (about 6 juicy limes)
¼ to ⅓ cup simple syrup, to taste
450g frozen strawberries
4 cups ice cubes
Strawberries and lime wheels, to garnish
Instructions
Tip the rum, ½ cup lime juice, ¼ cup syrup, frozen strawberries and ice into a blender. Blitz until smooth and slushy.
Check the taste and texture. Too sweet? Add a splash more lime. Too tart? Drizzle in extra syrup. Need it thicker? Blend with a handful more ice. Daiquiris aren’t exact, so feel free to tweak to your preference.
Pour into chilled glasses, garnish with a strawberry or lime wheel.
Serve immediately.
Additional Tips
Frozen strawberries create that perfect, ice-cold slush.
Fresh lime juice trumps bottled every time. It’s brighter and less acidic.
Adjust sweetness before pouring; once the daiquiri is in the glass, melted ice will dilute flavour.
Serve straight from the blender. The ice melts if you wait too long, turning your daiquiri watery.
