Creamy One-Pot Garlic Butter Pasta (Print Version)
A cozy, creamy, one-pot garlic butter pasta that's full of flavor and easy cleanup. Total comfort in a bowl!
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Italian-American
Dietary: Vegetarian
# Ingredients:
→ Main Ingredients
01 -
8 oz pasta (fettuccine or linguine)
02 -
2 tbsp unsalted butter
03 -
2 cups veggie broth
04 -
1/2 cup milk or cream
05 -
1/3 cup freshly grated parmesan
→ Seasonings & Spices
06 -
4 cloves garlic, minced
07 -
Salt and black pepper to taste
08 -
Pinch of red chili flakes (optional)
→ Garnish & Toppings
09 -
Extra parmesan for topping
10 -
Fresh parsley or basil (optional)
→ Optional Extras
11 -
Grilled chicken or roasted veggies
12 -
Lemon zest for brightness
# Instructions:
01 -
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!
02 -
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.
03 -
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.
04 -
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.
05 -
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.
06 -
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.
# Notes:
01 -
Personal cooking tip I've learned through experience.
02 -
Storage advice that actually works from my kitchen trials.
03 -
Substitution I've tried that worked surprisingly well.
04 -
Serving suggestion that makes this dish extra special.
# Equipment Needed:
01 -
Large pot
02 -
stirring spoon
03 -
cheese grater
04 -
measuring cups
# Nutrition (Per Serving):
Calories: 420
Total Fat: 18g
Total Carbohydrate: 48g
Protein: 12g