One-Pot Creamy Garlic Pasta

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This easy pasta recipe is great for busy nights. It makes a creamy sauce with garlic in just 30 minutes. You’ll love how quick and tasty it is.

I like using angel hair pasta, but pick your favorite. Everything cooks in one pot, making cleanup easy. It tastes like a vegan fettuccine alfredo but even better.

This dish will soon be your top pick. It’s easy to make and can be customized with your favorite toppings. Let’s make this tasty meal together!

Exact Ingredients List (+ Possible Substitutes)

I love this garlic pasta recipe for its simplicity and versatility. Let’s dive into the pasta ingredients you’ll need to whip up this creamy delight.

• 8 oz angel hair pasta
• 1/2 cup finely grated Parmesan cheese
• 3 tablespoons butter
• 4 cloves minced garlic
• 2 cups chicken broth
• 1 cup milk
• Fresh parsley for garnish

For extra flavor, I sometimes add a pinch of onion powder, oregano, thyme, or black pepper. If you’re looking for dairy-free options, try this vegan twist:

• 2 cups vegetable broth
• 1.5 cups unsweetened non-dairy milk

Can’t find angel hair pasta? Regular spaghetti works fine, just adjust the liquid amounts. For parmesan cheese substitutes, nutritional yeast gives a similar cheesy flavor. This flexible recipe allows for easy swaps to suit your taste or dietary needs.

Instructions

I love making quick, tasty meals with the one-pot pasta method. Let’s learn how to make creamy pasta sauce. First, melt butter in a big skillet over medium heat. Add minced garlic and cook until it smells good, about 1-2 minutes.

Then, pour in chicken broth and milk. If you like, add some extra spices. Bring it to a boil, then put in your pasta noodles. Cook for 4-5 minutes, stirring now and then, so it doesn’t stick.

Lower the heat to low and add more butter. Now, it’s time to add Parmesan cheese, bit by bit, until it’s all mixed in. This makes the sauce creamy and yummy.

For a vegan version, start by cooking shallots with garlic. Then, add vegetable broth and non-dairy milk. Let the pasta cook for about 20 minutes, stirring now and then. Before you serve, taste and add more salt if needed, with fresh herbs on top.

1. Melt butter and cook garlic
2. Add liquids and bring to boil
3. Simmer pasta
4. Incorporate cheese for creaminess
5. Adjust seasoning and serve

These easy steps will give you a great meal. The one-pot method also makes cleanup easy!

Tips, Tricks & Storing

I’ve found some top tips for making your pasta creamy and tasty. Use the best Parmesan cheese and grate it yourself. This makes the cheese melt better and taste great. Don’t add cheese to your pasta while it’s still hot. This stops the sauce from getting all over the place.

Here are some cheese melting tips I always use:

• Add cheese slowly while stirring
• Use room temperature cheese for easier melting
• Don’t use high heat to stop cheese from clumping

For perfect pasta, always check the cooking times on the package. Taste it near the end to see if it’s just right. The sauce will get thicker as it cools, so don’t worry if it seems too thin at first.

Storing leftover pasta is easy. Let it cool down before putting it in the fridge. It will stay good for 3-5 days. To reheat, add some milk or broth to make it creamy again. Warm it up on the stove or in the microwave, stirring often.

“The key to this recipe’s success lies in the quality of your broth and milk choices.”

If you’re using non-dairy milk, start with a little and add more as needed. The texture might be a bit different, but it will still taste great. With these tips, you’ll get the hang of this creamy garlic pasta fast!

Recipe Variations & Serving Suggestions

I love to make this creamy garlic pasta my own. I add fresh spinach or kale for a health boost. For a bigger meal, I toss in grilled chicken slices.

For my vegan friends, I use nutritional yeast or white miso paste. These add a great flavor.

This dish goes well with garlic bread. I often serve it with cheesy garlic bread. To make it a full meal, I add a crisp salad or roasted veggies.

For vegetarian options, I try different pasta shapes like penne or fusilli. I adjust cooking times for each type. Just before serving, I add lemon juice for a zesty taste. These changes make the dish exciting and fresh.