Save A creamy, flavorful pasta dish cooked in a single pot, featuring tender noodles coated in a rich garlic-Parmesan sauce. Perfect for busy weeknights and loved by all ages.
This pasta quickly became a family favorite because of its simplicity and rich flavors
Ingredients
- Pasta: 340 g (12 oz) fettuccine or linguine
- Dairy: 60 g (4 tbsp) unsalted butter, 120 ml (½ cup) heavy cream, 80 g (1 cup) freshly grated Parmesan cheese, 500 ml (2 cups) whole milk
- Vegetables & Aromatics: 4 large garlic cloves, minced, 1 small yellow onion, finely diced (optional), 2 tbsp chopped fresh parsley
- Pantry: 500 ml (2 cups) low-sodium vegetable broth, ½ tsp salt or to taste, ¼ tsp freshly ground black pepper, ¼ tsp crushed red pepper flakes (optional)
Instructions
- Step 1:
- In a large, deep skillet or Dutch oven, melt the butter over medium heat. Add minced garlic (and onion, if using) and sauté for 1–2 minutes until fragrant but not browned.
- Step 2:
- Add the uncooked pasta, milk, vegetable broth, salt, and black pepper. Stir to combine, ensuring the pasta is submerged as much as possible.
- Step 3:
- Bring to a gentle boil, then reduce heat to medium-low. Simmer uncovered, stirring frequently to prevent sticking, for 10–12 minutes or until the pasta is al dente and most of the liquid is absorbed.
- Step 4:
- Lower the heat and stir in the heavy cream and Parmesan cheese until the sauce is creamy and smooth. If the sauce is too thick, add a splash of milk or broth to adjust consistency.
- Step 5:
- Remove from heat. Sprinkle with parsley and crushed red pepper flakes, if desired. Serve immediately with extra Parmesan.
Save Cooking this pasta always brings the family together around the table
Notes
Add cooked chicken, shrimp, or sautéed mushrooms for a protein boost. For a lighter version, substitute half-and-half for heavy cream. Pair with a crisp green salad and a glass of Pinot Grigio.
Required Tools
Large skillet or Dutch oven, Wooden spoon or spatula, Cheese grater (for fresh Parmesan)
Allergen Information
Contains milk and milk products (butter, cream, Parmesan cheese). Contains wheat (pasta). Some Parmesan cheeses may contain animal rennet (not suitable for strict vegetarians). Double-check all labels for potential allergens.
Save This one-pot garlic Parmesan pasta is a fuss-free meal perfect for any day of the week
Recipe FAQs
- → What type of pasta works best?
Fettuccine or linguine are ideal for this dish as they hold the creamy sauce well.
- → Can I make the dish vegan or dairy-free?
Substitute butter with olive oil and use plant-based milk and cheese alternatives to keep the creamy texture without dairy.
- → How do I prevent the pasta from sticking during cooking?
Stir frequently and maintain a gentle simmer so the pasta cooks evenly and absorbs the liquids without clumping.
- → Is it possible to add protein to this dish?
Yes, cooked chicken, shrimp, or sautéed mushrooms can be added for a protein boost without changing the cooking process.
- → How can I adjust the sauce consistency?
If the sauce is too thick, add a splash of milk or vegetable broth gradually until you reach your desired creaminess.