It’s no secret that pasta is one of my favourite meals. I also have a love for any food that stinks. (Good job the Mr does too!) Making this One Pot Creamy Garlic Pasta a big hit in the KitchenMason household! It’s quick, made in just one pan & seriously satisfying. So that’s fast food, with minimal pot washing & big flavour. Well I don’t know about you but I’m sold!
Here is what you will need to serve 2. (Easily doubled.)
- 1 tbsp Olive Oil
- 2 Garlic Cloves
- 250ml Chicken Stock *
- 250ml of Semi Skimmed Milk **
- 1 tbsp Unsalted Butter
- 150g Dried Linguine Pasta
- Salt & Pepper
- 15g Parmesan, freshly grated
- 1 tbsp Parsley, finely chopped
* For a vegetarian version, use vegetable stock.** You will possibly need more depending on how you like your sauce, so have another 200ml or so extra.Essential Equipment
- Large Saute or Frying Pan, big enough to fit the pasta ***
*** Don’t have a pot big enough? Just snap the pasta so it fits!
Right, let’s get started. Place your pan over a medium heat and add the olive oil. Swill around the pan a little then add in the garlic. Allow to cook, stirring frequently so it doesn’t burn, until you can really smell it (about 1 minute.)
Next, add in the chicken stock, milk and butter. Season with a little salt & pepper and stir until the butter is melted.
Add the pasta to the pan and bring to the boil. Reduce the heat and allow to simmer, stirring occasionally, for about 15 – 20 minutes. Until the pasta is cooked or ‘al dente’ for you posh folk.
If the sauce gets a little thick during cooking, you may want to add more milk to the pan. Use your judgement.
This is seriously good! It packs a powerful flavour punch due to everything being prepared in just the one pot, which works for me as I have hardly any pots to wash! It’s so beautifully creamy and the parsley adds an extra freshness to it, cutting through the richness of that gorgeous, silky sauce. And hey, anything that stinks of garlic gets a thumbs up from me!
I hope you enjoyed the post my lovelies, until next time!