Description
A rich, silky one-pot pasta dish made with milk, butter, garlic, and Parmesan. Skip the boil for al dente pasta and a velvety sauce in 25 minutes. Light yet indulgent with optional cream cheese.
Ingredients
Dry pasta (spaghetti, linguine, or penne) 8 oz
Butter or olive oil 1 tablespoon
Minced garlic 4 cloves
Milk 2 cups
Water 1 cup, or as needed
Grated Parmesan ½ cup
Salt ½ teaspoon
Black pepper ½ teaspoon
Italian seasoning 1 teaspoon
Cream cheese (optional) 2 tablespoons
Garnish (parsley or basil) To taste
Instructions
Heat large pot or skillet over medium heat
Add butter/olive oil
Add garlic, cook 1½ minutes stirring constantly
Remove pan from heat briefly if garlic darkens too quickly
Pour in dry pasta, milk, and water to just cover
Stir to break up clumps
Return to medium heat, bring to gentle boil
Reduce heat to simmer
Stir every 2 minutes to prevent sticking
Taste pasta to check for doneness frequency
Reduce liquid until sauce thickens
Stir in Parmesan, salt, pepper, and Italian seasoning mid-cook
Add cream cheese (if using) in last 2 minutes
Finish with fresh herbs
Notes
Use clarified butter to prevent burning
Adjust water as needed based on pasta volume
Block Parmesan shreds better than pre-grated
Almond milk can be substituted for nuttiness
Smaller pasta shapes like penne absorb more sauce
- Prep Time: 5
- Cook Time: 20
- Category: Pasta Recipes
- Method: Stir-Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 3g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg