Description
This One Pot Garlic Parmesan Pasta recipe delivers creamy, comforting flavors in just 25 minutes with minimal cleanup. Tender pasta is cooked directly in vegetable broth infused with sautéed garlic, then finished with rich heavy cream and sharp Parmesan cheese. Garnished with fresh parsley, this dish is perfect for a quick weeknight dinner or anytime you crave a simple yet indulgent pasta meal.
Ingredients
Scale
Ingredients
- 8 oz pasta
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 2 tbsp olive oil
- Salt to taste
- Pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the oil: In a large pot over medium heat, warm the olive oil until shimmering to prepare for sautéing the garlic.
- Sauté garlic: Add the minced garlic to the pot and cook for about 1-2 minutes until fragrant and lightly golden, being careful not to burn it.
- Add pasta and broth: Pour in the uncooked pasta and vegetable broth directly into the pot, ensuring the pasta is submerged to cook evenly.
- Cook the pasta: Bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered, stirring occasionally, until the pasta is tender and most of the broth has been absorbed, approximately 12-15 minutes.
- Add cream and cheese: Stir in the heavy cream and grated Parmesan cheese until fully incorporated and creamy. Continue cooking for 1-2 minutes to heat through and allow the sauce to thicken slightly.
- Season: Taste the pasta and season with salt and freshly ground black pepper to your preference.
- Garnish and serve: Remove from heat, garnish with chopped fresh parsley, and serve immediately for a comforting meal.
Notes
- Use any pasta shape you like, but smaller varieties cook more evenly in one pot.
- For a lighter version, substitute heavy cream with half-and-half or milk, but the sauce will be less rich.
- If the pasta absorbs the broth too quickly, add a splash more broth or water while cooking to prevent sticking.
- Grate fresh Parmesan for best melting and flavor results instead of pre-grated cheese.
- Can be made vegetarian if using vegetable broth and no animal rennet Parmesan; check cheese label to ensure.
- Leftovers can be refrigerated for up to 3 days and reheated gently with a splash of cream or broth to loosen.
