One Pot Creamy Garlic Pasta
Elevate your weeknight dinner routine with this incredibly simple yet utterly delicious One Pot Creamy Garlic Pasta. This dish brings together tender pasta, rich milk, fragrant garlic, and savory Parmesan all in a single pot, minimizing cleanup and maximizing flavor. It's a comforting, satisfying meal that’s perfect for busy evenings but impressive enough for company.
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- Incredibly quick to prepare and cook, ideal for busy weeknights.
- Minimal cleanup thanks to its true one-pot method.
- Rich, comforting, and deeply satisfying with classic garlic and Parmesan flavors.
- Highly customizable with optional additions like vegetables or protein.
- A crowd-pleaser that appeals to both adults and children.
Ingredients
- 225 g (8 oz) pasta of choice (spaghetti, linguine, or penne work beautifully)
- 15 ml (1 tablespoon) unsalted butter or extra virgin olive oil
- 4 cloves garlic, freshly minced
- 475 ml (2 cups) whole milk or 2% milk
- 240 ml (1 cup) water
- 75 g (3/4 cup) freshly grated Parmesan cheese, plus more for serving
- 2.5 g (1/2 teaspoon) fine sea salt, plus more to taste
- 0.6 g (1/4 teaspoon) freshly ground black pepper, plus more to taste
- 5 ml (1 teaspoon) Italian seasoning blend
- Optional: 30 g (2 tablespoons) cream cheese or sour cream for enhanced richness
- Fresh parsley or basil, finely chopped, for garnish
Instructions
- In a large, heavy-bottomed pot or Dutch oven, combine the 475 ml (2 cups) milk and 240 ml (1 cup) water. Bring the liquid to a gentle simmer over medium heat, watching carefully to prevent boiling over. Once simmering, add the 225 g (8 oz) pasta, 2.5 g (1/2 teaspoon) salt, and 5 ml (1 teaspoon) Italian seasoning.
- Stir the pasta frequently to prevent sticking and ensure even cooking. Continue to cook for approximately 8-10 minutes, or until the pasta is nearly al dente (still firm to the bite). At this stage, add the 4 cloves of minced garlic and 15 ml (1 tablespoon) butter or olive oil to the pot, stirring well to incorporate.
- Continue cooking for another 1-2 minutes until the pasta reaches your desired doneness. Remove the pot from the heat and immediately stir in the 75 g (3/4 cup) freshly grated Parmesan cheese until it is fully melted and creates a lusciously creamy sauce. If you desire an even richer sauce, now is the time to stir in the optional 30 g (2 tablespoons) of cream cheese or sour cream.
- Check the consistency of the sauce; if it appears too thick, add a small splash of hot water (about 15-30 ml or 1-2 tablespoons) at a time, stirring until the desired creaminess is achieved. Taste and adjust seasonings with additional salt or pepper if needed. Serve the creamy garlic pasta hot, garnished generously with fresh chopped parsley or basil and extra Parmesan cheese.
Tools You’ll Need
- Large, heavy-bottomed pot or Dutch oven
- Wooden spoon or spatula for stirring
- Measuring cups and spoons
- Garlic press or sharp knife for mincing
- Cheese grater (for fresh Parmesan)
Essential Success Tips
- Stir frequently, especially at the beginning, to prevent the pasta from clumping or sticking to the bottom of the pot.
- Use freshly grated Parmesan cheese for the best flavor and meltability; pre-grated cheeses often contain anti-caking agents that can make the sauce gritty.
- Keep the heat at a gentle simmer, not a rolling boil, to avoid scorching the milk and ensure the pasta cooks evenly.
- Taste and adjust seasonings at the end. The amount of salt needed can vary based on the pasta and cheese.
- Do not overcook the pasta. It should still have a slight bite (al dente) as it will continue to absorb liquid once removed from the heat.
Professional Cooking Secrets
- For an extra layer of depth, infuse the milk and water with a bay leaf and a few black peppercorns while heating, then remove them before adding the pasta.
- To prevent the sauce from breaking, remove the pot from the heat before stirring in the Parmesan cheese. The residual heat is sufficient to melt the cheese smoothly without curdling.
- Consider adding a pinch of nutmeg to the sauce along with the Parmesan; it subtly enhances the creaminess and depth of flavor in dairy-based dishes.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. The sauce may thicken significantly upon cooling; gently reheat with a splash of milk or water to restore creaminess.
- Variations: Feel free to add cooked protein like shredded chicken or sautéed shrimp during the last few minutes of cooking. Sautéed spinach, mushrooms, or cherry tomatoes can also be stirred in for added vegetables.
- Spice it up: Add a pinch of red pepper flakes along with the Italian seasoning for a subtle kick.
Frequently Asked Questions
Can I use different types of pasta?
Yes, this recipe is quite versatile. While spaghetti, linguine, and penne work well, you can also use fettuccine, rotini, or even macaroni. Just be mindful that cooking times might vary slightly depending on the pasta shape and thickness.
Why did my sauce become too thick or watery?
The consistency of the sauce can be affected by the type of pasta, milk fat content, and how vigorously it simmers. If too thick, thin it with a little hot water or milk. If too watery, continue to simmer gently for a few more minutes until it reduces to your desired consistency, or stir in a bit more Parmesan cheese.
Can I make this dairy-free?
To make this dairy-free, you would need to use plant-based milk (like unsweetened almond or soy milk), a dairy-free butter alternative, and a good quality dairy-free Parmesan substitute. The texture might vary slightly, but it can still be a delicious alternative.
Nutrition Facts (Per Serving)
Calories: 480, Protein: 22g, Fat: 22g, Carbs: 50g, Fiber: 3g (Approximate per serving, varies with specific ingredients and portion sizes).
Allergy Information
Contains dairy and gluten. For a gluten-free version, use gluten-free pasta. To reduce dairy, consider lactose-free milk or plant-based alternatives, though the flavor and texture will differ.
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