One Pot Garlic Butter Pasta (Printable Version)
Creamy, garlicky pasta twirled with butter, parmesan, and herbs in a zesty, one-pan comfort meal.
# Everything You’ll Need:
→ Seasonings
01 -
1.25 grams ground black pepper
02 -
1.25 grams onion powder
03 -
1.25 grams dried thyme
04 -
3.75 grams mustard powder
05 -
3.75 grams dried parsley
06 -
3.75 grams dried oregano
07 -
3.75 grams dried basil
→ Sauce and Pasta
08 -
225 grams Shellbow pasta or whatever shape you like
09 -
30 millilitres lemon juice squeezed fresh
10 -
75 grams Parmesan cheese, freshly grated
11 -
0.5 chicken bouillon cube
12 -
5 millilitres soy sauce
13 -
180 millilitres half and half cream
14 -
650 millilitres chicken broth
15 -
4 garlic cloves, minced
16 -
57 grams unsalted butter, split up
# Steps to Cook:
01 -
Measure out everything you need, then toss the onion powder, parsley, basil, oregano, mustard powder, black pepper, and thyme into a small bowl and mix them up.
02 -
Keeping the heat on low, toss in that grated Parmesan bit by bit. Stir as it melts and gets creamy. Off the heat, splash in the lemon juice and give it all one more good stir.
03 -
Crank up the heat so the pot boils. Pour in your pasta, turn it to a steady boil, and keep scrapping the bottom with your spatula while it cooks al dente—just like the package says.
04 -
Drop in the extra butter. Pop a lid on for a short minute so the butter melts, then fold it all together gently. Dish it up while it’s still steaming hot.
05 -
Dump in the chicken broth, half and half, soy sauce, and bouillon. Stir it up soft and easy until it's all mixed in.
06 -
In a big pot, melt 43 grams of the butter over medium heat. Toss in the minced garlic and your seasoning mix. Keep stirring till you smell the garlic and the butter foams up a bit.
# Extra Suggestions:
01 -
It tastes best with real Parmesan grated from a block.
02 -
Cavatappi, Farfalle, Medium Shells, Orecchiette, Rotini, or DeLallo Shellbow all work great here.
03 -
Grab a fresh lemon and squeeze—way brighter taste than store-bought.
04 -
Stick leftovers in a tight-sealing container and chill up to 3 days, freeze up to 3 months.
05 -
Gently warm it back up in a double boiler style setup to avoid mushy noodles.