One Pot Creamy Garlic Pasta

Garlic Pasta

Whether you are in the mood for hearty comfort food or light, bright summer pasta, you can never consider too many pasta dinners. Pasta dishes are a very good thing in your performance, especially these easy pasta dishes that do not take much value during weekend hours. Want a one-pot dinner Pasta to the rescue. This is why we have put together this collection of our favorite quick pasta dishes so that you have at least one dish in a pinch. What’s better than a hearty bowl of pasta for dinner? It is even better to cook that pasta dinner in a pot. In the case of these delicious dishes you will only have one pot – or a cooker – to clean after dinner. Pasta with broccoli, ham and cheese – all prepared in a pot. The entire dish takes only 15 minutes from start to finish.

The classic fettuccine alfredo recipe is tossed in butter and cheese with freshly cooked pasta. Butter and cheese are melted together to make the sauce. .

A pot creamy garlic pasta recipe makes an ideal preparation for a creamy vegetarian pasta dish. A method that cooks pasta and sauces all together in a pot coats the sauce pasta exceptionally well. Fettuccine is particularly suited to coming out for a beautiful al dente texture in the final product. Thankfully, it is also easy to adjust if you like your pasta cooked differently.

Soya milk is also very creamy and thick which makes it a great choice for such use, but I understand that it is not everyone’s tea milk (milk).


  • 1/2 teaspoon olive oil
  • 4 cloves minced garlic
  • 1 finely chopped
  • 2 cups low sodium vegetable broth (see note)
  • 1 and 1/2 cup plain, non-dairy milk without skipping (see note)
  • 1 teaspoon salt and more to taste (if use less salty broth – my sodium is less)
  • 8 oz dry fettuccine
  • Black pepper, dried parsley and cayenne to taste
  • Fresh basil or parsley chopped for serving


  1. Heat olive oil in a large bowl over medium heat. If possible, choose a skillet that is wide enough to fit the fettuccine perfectly. Smaller pans will work, but cooking it requires a bit more fuss to stir and submerge the pasta.
  2. Add garlic and boil to the pan with a sprinkle of salt, and stir. Cook for about 2 minutes, stirring occasionally, or until the garlic softens and becomes shallow translucent; avoid browning.
  3. Vegetable broth, Nondrolik milk and add salt, and stir. Add dry pasta and gently blow it around to submerge it under the liquid. If all of this does not fit anymore, you will need to push it slowly into the pan as the submerged portion is softened later.
  4. Bring to a boil, then reduce to a boil. Stir occasionally, gently separate any pasta that begins to stick together. Cook for about 20 minutes, or until the sauce has thickened over the pasta and has a texture to your liking. If too much liquid is cooking, reduce the heat slightly, and add more non-milky milk.
  5. Adjust seasoning to taste and if desired serve with fresh herbs and other toppings. Best served immediately, but leftovers will be kept in the fridge for 3-5 days (completely cooled to room temperature before boxing and refrigerating).

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