One Pot Creamy Garlic Pasta: Weeknight Wonder (Print Version)

One Pot Creamy Garlic Pasta: Make your busy weeknights delicious! Get rich, comforting flavor with minimal cleanup. Your easy dinner solution awaits.

# Recipe Info:

Prep Time: 10 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Italian
Dietary: Vegetarian

# Ingredients:

→ Base Ingredients

01 - 12 oz (340g) uncooked pasta (penne, fettuccine, or linguine)
02 - 4 cups (960ml) vegetable broth (low sodium preferred)
03 - 1 cup (240ml) water

→ Aromatics & Dairy

04 - 6-8 cloves garlic, minced
05 - 2 tbsp unsalted butter
06 - 1 tbsp olive oil
07 - 1 cup (240ml) heavy cream
08 - 1/2 cup (50g) freshly grated Parmesan cheese, plus more for serving

→ Freshness & Finishers

09 - 2 cups (60g) fresh spinach
10 - 1/2 tsp red pepper flakes (optional)
11 - Salt and freshly ground black pepper to taste
12 - Fresh parsley, chopped, for garnish (optional)

→ Optional Boosters

13 - Squeeze of fresh lemon juice (at the end)
14 - 8 oz grilled chicken or shrimp (for non-vegetarian)

# Instructions:

01 - Okay, first things first, grab your biggest pot or Dutch oven. Mine's a big blue one that's seen better days, but it's a workhorse! Melt a tablespoon of butter with a drizzle of olive oil over medium heat. Toss in all that glorious minced garlic. This is where the magic starts, the smell that promises something good is coming. Sauté it gently for about a minute, until it's fragrant but not browned, because burnt garlic? That's a no-go, friends. I've definitely let it go too long once or twice, and the whole dish was ruined. Learn from my mistakes!
02 - Now, pour in your vegetable broth and water. Give it a good stir. Add your uncooked pasta to the pot. Make sure it’s submerged as much as possible. This is crucial for even cooking. Bring it to a boil, then reduce the heat to a gentle simmer. Cover the pot, but leave the lid slightly ajar to let some steam escape. I didn't expect that leaving it ajar would make such a difference, but it helps prevent boil-overs and ensures a steady simmer. Don't forget to stir occasionally, or your pasta will stick!
03 - Let it simmer for about 10-12 minutes, or until the pasta is al dente. This means it should be tender but still have a slight bite. Check the package directions for your specific pasta, but keep an eye on it! The liquid will be reducing, and the pasta will be absorbing all that garlicky goodness. Stir frequently, especially towards the end, to prevent sticking and encourage that lovely starchy release that helps thicken the sauce. I always taste a piece of pasta around the 10-minute mark; it’s the only way to really know!
04 - Once the pasta is cooked and most of the liquid has been absorbed, stir in the heavy cream. Oh, this is the moment! The sauce instantly transforms into something rich and silky. Add a handful of fresh spinach, if you're using it, and watch it magically wilt into the warm pasta. I always add a generous amount of spinach; it’s my sneaky way of getting some greens in. Give everything a good stir until the spinach is just tender and the sauce is beautifully integrated. Don't overcook it once the cream is in; you want it creamy, not clumpy.
05 - Remove the pot from the heat. This is important! Stir in your freshly grated Parmesan cheese. The residual heat will melt it perfectly into the sauce, making it even more luscious. Season with salt and black pepper to taste. This is where you really make it your own. I like a lot of fresh cracked pepper, but you do you! I also add a pinch of red pepper flakes here for a little warmth. Give it one final, loving stir. My kitchen always looks like a cyclone hit it at this point, but who cares?
06 - Serve your One Pot Creamy Garlic Pasta immediately, while it's warm and wonderfully creamy. Garnish with a little extra Parmesan and some fresh parsley, if you’re feeling fancy. Honestly, sometimes I just eat it straight from the pot with a fork, standing over the stove. No judgment! It’s such a satisfying meal, and the best part? Only one pot to wash. That alone is a win in my book after a long day.

# Notes:

01 - Always toast your garlic gently; burnt garlic is a tragedy, honestly.
02 - Leftovers hold up surprisingly well for lunch the next day, though the sauce might thicken a bit. Add a splash of milk when reheating!
03 - No heavy cream? I've used half-and-half in a pinch, and it still gave a lovely, albeit slightly lighter, creamy garlic pasta.
04 - A generous sprinkle of fresh parsley and a dash of red pepper flakes really elevates the final dish, both visually and flavor-wise.

# Tools You'll Need:

01 - Large pot or Dutch oven
02 - whisk
03 - measuring cups and spoons

# Nutrition Facts (Per Serving):

Calories: 550 kcal
Total Fat: 30 g
Total Carbohydrate: 55 g
Protein: 15 g

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