Pasta & Cream features fresh ingredients, unique recipes

Owners Eric and Felour Shanklin opened the eatery in 2014. (Photos by Wendy Sturges/Community Impact Newspaper)
Owners Eric and Felour Shanklin opened the eatery in 2014. (Photos by Wendy Sturges/Community Impact Newspaper)

Owners Eric and Felour Shanklin opened the eatery in 2014. (Photos by Wendy Sturges/Community Impact Newspaper)

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Ivan ala Vodka: Named for the Shanklin’s son, this creamy marinara sauce is made with a splash of vodka and served on top of a choice of pasta with chicken or shrimp. ($8.95-$11.45) (Photos by Wendy Sturges/Community Impact Newspaper)
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Felour: Named for co-owner Felour Shanklin, this sauce features smoked gouda, onions, mushrooms and baby spinach. ($9.50-$12) (Photos by Wendy Sturges/Community Impact Newspaper)
Since 2014, Felour and Eric Shanklin have owned and operated Pasta & Cream on Murfreesboro Road in Franklin, steadily building from a family business to a go-to for unique pasta dishes with fresh ingredients.

Eric said his philosophy around pasta sauce is simple: Start and finish with fresh ingredients. Each dish is cooked to order with simple ingredients like cheese, cream and tomatoes, and they are topped with fresh herbs and spices, he said.

“We’re kind of famous for our sauces,” Eric said. “Everything is fresh and homemade. It’s pretty amazing how flavorful it is with very few ingredients. Simplicity at its finest.”

Pasta & Cream offers a menu of customizable pasta dishes with a variety of pasta types and sauces. Eric, who is also the eatery’s executive chef, designed the menu based on dishes he cooked while working as a chef and as the food service director for Middle Tennessee State University.

The Shanklins also drew inspiration from their family for the menu when naming dishes—diners will find dishes like the Ivan ala Vodka and the Priscilla, each named for the couple’s children.


Other signature sauces include The Rockefeller—a cream sauce with smoked bacon, red onion and fresh spinach—and the Felour, a smoked gouda sauce with onions, mushrooms and baby spinach.

Everything on the menu can also be made to be vegetarian or gluten-free, Felour said. The kitchen cooks up to 50 pounds of pasta a day, and sometimes more if needed, she said.

The Shanklins said much of their business was built through word of mouth and that diners will often come from out of town.

“We get tons of people, whole families, from Indiana or Ohio passing through on their way to the beach,” Eric said. “They’ll say, ‘One of our colleagues found you on vacation in a little town called Franklin.’ It’s pretty funny that we’re known in other states in our little spot here.”

Pasta & Cream

1203 Murfreesboro Road, Franklin

615-224-3971

www.pastaandcream.com

Hours: Mon.-Fri. 10:30 a.m.-8 p.m., Sat. 11 a.m.-8 p.m., closed Sun.


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