Okay, You Have to Try This (Here’s Why I Even Bothered)
You know how some pasta recipes have you juggling a saucepan, two pots, a measuring jug and your patience? This isn’t one of those! Actually, this One Pot Creamy Garlic Pasta (Just 20 Minutes!) started as one of my weeknight Hail Marys — you know, those days where you open the fridge and think, uh, is cheese on toast enough for dinner? Anyway, the first time I made this I’m pretty sure I forgot one of the kids at soccer (kidding, sort of), and dinner still landed on the table faster than my dog realizes it’s treat o’clock. Real life: it’s messy, and so is my kitchen, but at least my pasta’s creamy.
Why You're Gonna Love This Pasta
I make this when I just cannot with kitchen cleanup. My family goes crazy for this because it’s pure comfort — so creamy, super garlicky, and it magically appears in one pot (no, really, one). Some nights, when I’m feeling extra rebellious, I’ll throw in leftover veggies or even a sneaky bit of rotisserie chicken. (Okay, confession: sometimes the only reason I make this is to have an excuse for extra parmesan — can’t help myself!)
Oh, and if you’re fussy about al dente (like my sister, who swears she can tell if pasta’s over by one minute), just trust me — as long as you keep an eye, it’s grand. One time I spaced out and it got almost gluey, but even then, everyone still polished it off.
Here's What You'll Need (With My Shortcuts!)
- Pasta: About 250g spaghetti or fettuccine. (Honestly, any shape works. Penne if I’ve run out of long pasta. Macaroni in a pinch. My gran used to swear by De Cecco, but store-brand is perfectly fine too.)
- Garlic: 4 fat cloves, minced. (I use way more when I’m feeling bold. Jarred garlic if I’m feeling lazy. No judgement please!)
- Butter: 2 tablespoons. (Or olive oil if that’s all you’ve got. Both taste lovely but butter wins for me.)
- Vegetable or chicken broth: 3 cups. (I once did half water, half milk. Not bad, but broth’s better. Powdered bouillon works too.)
- Heavy cream: 1 cup. (Or use half-and-half for a lighter sauce. Milk sort of works, bit thinner, but I’d say still worth it if that’s what you’ve got in the fridge.)
- Parmesan cheese: A big handful, freshly grated. (Pre-grated is alright, just clumps a bit more. I’ve even used cheddar in a blizzard. Not my proudest moment, but not too sad either!)
- Salt and pepper: To taste.
- Optional extras: Chopped parsley, red pepper flakes, cooked chicken or baby spinach tossed in at the end. Sometimes I skip everything green ‘cause I can’t be bothered.
Right, Let's Get Cooking (Don’t Blink, It Really Is That Quick)
- Grab a big, deep skillet or pot. Melt your butter over medium heat. It’ll foam up — just don’t wander off and let it burn (I did that once and… not fun).
- Add all that garlic. Sauté until it smells amazing, which is usually just a minute or two — longer if you like a deeper, nuttier flavour. (This is the part where my kids magically arrive in the kitchen.)
- Toss in the pasta (break in half if it won’t fit — I often do, though Italian friends would scold me), then pour in all the broth. Give it a jiggle so the pasta gets cozy in the liquid.
- Crank up the heat, bring it right up to a boil. Then immediately drop it down to a gentle simmer. Stir here and there so nothing sticks. If the pasta’s poking out, just push it down gently — no need to panic; it gets there soon enough.
- Let it cook for about 10 minutes. I check after eight — this is usually when I sneak a taste for "doneness" (sometimes slightly firm is good; soggy is… well, it’s less ideal).
- Pour in the cream, give everything a proper stir. It might look a bit thin or weird now, but trust me — let it bubble another 2–3 minutes until the sauce thickens and the pasta’s fully cooked.
- Kill the heat, then dump in parmesan, and season with salt and pepper. (The cheese will thicken it more; if it clumps oddly, just stir like you mean it.)
- Top with anything else you fancy — a dash of parsley, chilli flakes, or even leftover shredded chicken.
Some Little Notes for the Imperfect Cook
- The sauce thickens as it sits — I usually add a splash of broth or milk if reheating. Or, just eat straight from the pot like a wild animal (no judgment, I’ve been there).
- If your cheese gets a bit stringy, add it off the heat and stir fast. I used to dump it in while bubbling and it went all clumpy — live and learn.
- Actually, I find it works better if you keep the cream towards the end; one time I added it too early and, well, it kinda separated. Still edible, but not pretty.
Experiments (a Few Wins, One Flop)
- I tried swapping in Greek yogurt for cream once. Nope — don’t recommend, way too tangy. Maybe it works for some folks, but not me.
- Adding frozen peas or spinach near the end works a treat (honestly, the green makes me feel healthier, even if it’s just a sprinkling on top).
- Mushrooms, sautéed with the garlic? Good call. Bacon bits? Yes, please.
- Once experimented with gluten-free pasta — doesn’t get as creamy, but passable for anyone with sensitivities.
Do I Really Need a Fancy Pot? (Short Answer: Nope)
A deep nonstick skillet is ideal, but honestly, I made this in the world’s grottiest old saucepan once when I was at my cousin’s — it worked, though I wish I’d used wooden spoon instead of metal (bit of a scrape-fest).
How to Store (Assuming You Even Have Leftovers)
Pop any leftovers in a container in the fridge; should keep for up to 2 days. If it dries out (mine never lasts that long, but if), splash a little cream or broth over it before reheating in the microwave.
I think it tastes better the next day, though my youngest says it’s “best hot and gooey.” To each their own.
How to Serve (And a Fun Family Quirk)
I usually heap it into shallow bowls and top with another snowstorm of parmesan — you can never have too much, right? Sometimes we have a simple salad on the side, though more often I just rip up a bit of crusty bread to swipe up any extra sauce. Oh, and when I’m feeling fancy, I’ll dust each plate with black pepper and a teeny drizzle of olive oil (my mum always did this — don’t ask me why, but it’s stuck).
The Hard-Won Pro Tips I Wish I’d Known
- Don’t rush the simmer. I once cranked up the heat thinking I’d save time, and the liquid went poof! Pasta stuck everywhere. Won’t do that again.
- Adding cheese while sauce is still boiling? Nope, you get a gloopy mess (ask me how I know).
- If you use milk, be prepared for a thinner sauce; it’s still delicious, just less rich. Oh, and use what you’ve got — I’ve swapped every dairy ingredient for something else at least once.
FAQ (You Asked, I Answered!)
Can I make this with gluten-free pasta?
Sure, just keep an eye on it since it cooks quicker and sometimes wants to stick more. Might not go as creamy, but it’s a solid swap.
What if I don't have cream?
I’ve used milk, half-and-half, and even a dash of sour cream in a pinch. It’s not quite as thick but still a win, promise.
Is vegetable broth okay?
Definitely! Sometimes I even just use hot water and more cheese — nobody noticed (or if they did, they kept quiet).
Can I add meat or veggies?
Go for it! Precooked chicken or roasted veg thrown in at the end are both easy additions. I’d avoid raw mushrooms unless you sauté them first — learn form my mushy mistake.
The sauce looks too runny, help?
Just let it mellow for a minute off the heat, it’ll thicken up. If still too thin, add a bit more cheese or let it bubble (carefully, so you don’t end up with cement!).
(Oh, and if you ever forget to get parmesan and only have that weird shaker stuff? Just use it — we’ve all been there.)
Right, now if you’ll excuse me, I think I smell something bubbling over... Again.
Ingredients
- 12 oz (340 g) spaghetti or linguine
- 4 cups (950 ml) vegetable broth
- 1 cup (240 ml) heavy cream
- 6 cloves garlic, minced
- ½ cup (50 g) grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- Chopped fresh parsley, for garnish
Instructions
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1Heat the olive oil and butter in a large pot over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
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2Pour in the vegetable broth and bring to a gentle boil.
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3Add the spaghetti to the pot. Cook uncovered, stirring frequently, for about 8-10 minutes until the pasta is almost al dente and most of the liquid has been absorbed.
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4Reduce heat to low. Stir in the heavy cream and grated Parmesan cheese. Continue to cook for 2-3 minutes, stirring, until the pasta is creamy and fully coated.
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5Season with salt and black pepper to taste. Garnish with chopped fresh parsley before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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