Description
This one-pot creamy garlic pasta is a quick, comforting dish that comes together in just 20 minutes. Made with simple pantry ingredients, it’s rich, garlicky, and perfect for busy weeknights. Easily adaptable to be vegetarian or vegan, it’s a versatile favorite with minimal cleanup.
Ingredients
12 oz fettuccine or spaghetti
4 cups vegetable broth (or chicken broth)
1 tablespoon olive oil
6 cloves garlic, minced
1 cup heavy cream (or full-fat coconut milk for dairy-free)
1/2 cup grated Parmesan cheese (or nutritional yeast for vegan)
1 tablespoon butter (or plant-based butter)
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Optional: crushed red pepper flakes, lemon zest, or sautéed mushrooms/spinach
Instructions
- Heat olive oil in a large pot over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant, but not browned.
- Pour in the broth and bring it to a boil.
- Add the pasta, reduce heat to medium-low, and simmer uncovered for 10–12 minutes, stirring occasionally, until pasta is al dente and most of the liquid is absorbed.
- Lower the heat and stir in butter, cream, and Parmesan until melted and the sauce is smooth and creamy.
- Season with salt and black pepper to taste. Stir in optional add-ins like spinach or mushrooms if using.
- Serve hot, garnished with fresh parsley and a sprinkle of red pepper flakes, if desired.
Notes
Use full-fat coconut milk and nutritional yeast for a vegan version.
Add grilled chicken, shrimp, or tofu for extra protein.
Stir occasionally while simmering to prevent pasta from sticking.
Add sautéed vegetables for more nutrition and flavor.
Reheat gently with a splash of broth or milk to restore creaminess.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 2g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 40mg
