Creamy One-Pot Garlic Butter Pasta

→ Main Ingredients

→ Seasonings & Spices

→ Garnish & Toppings

→ Optional Extras

Melt the butter in a pot over medium heat. Add the garlic and let it sizzle until just golden and fragrant. Be careful not to let it burn—burnt garlic = bitter sadness. Stir and stay close!

Pour in veggie broth and bring it to a simmer. Add the pasta and stir well. This is where I often forget to stir and end up with a pasta lump... so don’t forget. Stir frequently.

Once the pasta starts softening, stir in the milk or cream. It may look a little wonky at first, but keep going. Trust the creamy process—it’ll smooth out as it cooks.

Simmer until the pasta is tender and the sauce is creamy and dreamy. Stir often to avoid sticking. If the sauce gets too thick, add a splash of broth or milk to loosen it up.

Turn off the heat and stir in the parmesan. The residual heat will melt it right in. Don’t add it too early or it can get clumpy—I’ve done it and regretted it instantly.

Season with salt and pepper, and taste before adding too much salt (cheese and broth are salty!). Top with more parmesan and maybe some parsley. Eat immediately. Or stand over the pot with a fork—I won't judge.