Creamy Garlic Parmesan One-Pot Pasta

• 12 oz (340g) pasta (like penne or rigatoni)
• 2 cups milk
• 1 cup water
• 4 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/4 cup grated Parmesan cheese (for topping)
• 2 tbsp fresh parsley, chopped

Steps

1. 1 In a large pot, combine pasta, milk, water, minced garlic, butter, salt, and pepper. Bring to a boil.
2. 2 Stir occasionally, then reduce heat to maintain a gentle simmer.
3. 3 Cook until pasta is al dente and most of the liquid has been absorbed, about 15-20 minutes.
4. 4 Remove from heat and stir in 1/2 cup grated Parmesan until creamy.
5. 5 Serve immediately, topped with extra Parmesan and chopped parsley.

Equipment

• Large pot with lid

Variations

• Add sautéed spinach or sun-dried tomatoes for extra flavor.
• Use half milk and half cream for an indulgent twist.

Substitutions

• Use lactose-free milk for dietary needs.
• Substitute Parmesan with pecorino Romano for a sharper flavor.

Pairings

• Serve with garlic bread.
• A glass of crisp white wine complements the dish well.

Nutrition

Tips

• Use whole milk for the creamiest sauce.
• Reserve a bit of pasta water to adjust sauce consistency if needed.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk to restore creaminess.

Freezing: Freezes well for up to a month. Thaw overnight in the fridge and reheat with a splash of milk.

Serving Suggestions

• Pair with a simple green salad.
• Add grilled chicken or shrimp for extra protein.

FAQ