One Pot Creamy Garlic Pasta

Creamy Garlic Pasta in a Single Pot is my go-to meal when time is tight.

Whenever a family member craves this recipe, I feel happy making it.

This creamy garlic pasta is easy to make in a single pot and a great weeknight meal. It features noodles

 cooked in a delicious garlic broth.

It saves time and reduces the amount of dishes, while ensuring the pasta absorbs maximum flavor, for a

 truly satisfying dinner.

This recipe features small pieces of pasta simmered in a garlic-rich chicken broth, then topped with heavy cream, butter, and Parmesan cheese.






Ingredients :

4 cloves garlic minced
2 cups low-sodium vegetable broth 
1/2 tbsp olive oil
1 shallot finely chopped
1 tsp salt plus more to taste (reduce if using a salty broth - mine is low-sodium)
1 and 1/2 cups plain, unsweetened non-dairy milk
black pepper, dried oregano and red pepper flakes to taste
8 oz dry fettuccine
chopped fresh basil or parsley for serving

Instructions :

Add the garlic and shallot to the pan along with a sprinkle of salt, and stir. Cook for about 2 minutes, stirring occasionally, until the garlic is softened and the shallot is translucent. Be careful not to let the garlic brown.

Add the vegetable broth and nondairy milk, and stir. Add the dry pasta and gently push it down to submerge it under the liquid. If the noodles are too long, simply push the softened parts under the liquid after a few minutes.

Bring the mixture to a boil, then immediately reduce the heat to a simmer. Stir occasionally, gently separating any pasta strands that start to stick together. Cook for about 20 minutes, or until the sauce has thickened and coated the pasta, and the noodles are cooked to your preference. If the sauce is reducing too quickly, lower the heat further and add a little more nondairy milk.

Finally, adjust the seasoning (salt and pepper) to your taste. Serve immediately with fresh herbs and any other desired toppings. Leftovers are good for 3–5 days in the fridge (just be sure to let them cool completely before refrigerating).

Notes

For a slightly 'cheesier' taste, try adding white or yellow miso paste, and/or nutritional yeast.

This recipe will taste bland if not properly seasoned, so be sure to taste it throughout cooking and add salt and other seasoning as needed.

You can finish the dish with a squeeze of lemon juice if you like, but I recommend only adding it to individual portions just before eating. The lemon juice will start to curdle the soy milk if left to sit, and may also have the same effect if other non-dairy milks are used.

This recipe is as good as your nondairy milk and vegetable broth. If you do not like the taste of them on their own you will not like how this recipe tastes.

The cooking time will need to be adjusted for differently-shaped or thinner pasta. The simmer in step 4 should be fairly gentle otherwise too much liquid may cook off - though that's luckily an easy fix; but note that the cooking time will increase because the extra nondairy milk will cause the temperature of the overall cooking mixture to temporarily decrease.

Nutrition

Serving: 1third recipe | Calories: 362kcal |  Sodium: 659mg | Potassium: 256mg| Carbohydrates: 62g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Fiber: 4g | Sugar: 6g | Vitamin C: 3.3mg | Calcium: 10mg | Iron: 3.4mg



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