Garlic Butter Pasta One Pot (Print)
Creamy garlic butter pasta tossed with Parmesan, herbs, and fresh lemon for a vibrant, easy meal.
# Ingredients:
→ Seasonings
01 -
3/4 teaspoon dried basil
02 -
3/4 teaspoon dried oregano
03 -
3/4 teaspoon dried parsley
04 -
3/4 teaspoon mustard powder
05 -
1/4 teaspoon dried thyme
06 -
1/4 teaspoon onion powder
07 -
1/4 teaspoon black pepper
→ Pasta and Sauce
08 -
4 tablespoons unsalted butter, divided
09 -
4 cloves fresh garlic, finely minced
10 -
685 millilitres chicken broth
11 -
180 millilitres half and half
12 -
1 teaspoon soy sauce
13 -
0.5 chicken bouillon cube
14 -
75 grams Parmesan cheese, freshly grated
15 -
2 tablespoons fresh lemon juice
16 -
225 grams Shellbow pasta
# Steps:
01 -
Combine dried basil, oregano, parsley, mustard powder, thyme, onion powder, and black pepper in a small bowl and set aside.
02 -
Melt 3 tablespoons of the butter in a large soup pot over medium heat. Add minced garlic and the prepared seasoning blend, stirring continuously until the butter foams and aromas are released.
03 -
Pour in the chicken broth, half and half, soy sauce, and bouillon cube. Stir to combine and bring the mixture to a boil.
04 -
Add the Shellbow pasta to the boiling liquid. Reduce to a gentle boil and cook uncovered, stirring frequently and scraping the bottom of the pot to prevent sticking. Cook until pasta is al dente as per package instructions.
05 -
Lower the heat to minimum. Gradually mix in grated Parmesan cheese until fully melted. Remove from heat and stir in the fresh lemon juice.
06 -
Add the remaining 1 tablespoon of butter. Cover briefly to allow butter to melt, then gently fold into the pasta. Serve hot, garnished as desired.
# Additional Notes:
01 -
Select fresh garlic cloves for optimal flavor; avoid pre-minced or jarred options.
02 -
For best results, grate Parmesan cheese from a wedge rather than using pre-grated products.
03 -
Choose freshly squeezed lemon juice to enhance the sauce’s brightness.
04 -
Mustard powder and soy sauce act as subtle umami boosters in the sauce.
05 -
This pasta is compatible with various short shapes such as Cavatappi, Medium Shells, Orecchiette, Farfalle, or Rotini.
06 -
Gently stir and monitor the bottom of the pot throughout cooking to prevent pasta from sticking.
07 -
Store leftovers in an airtight container for up to 3 days refrigerated or freeze for up to 3 months.
08 -
For best reheating, use a makeshift double boiler on the stovetop to maintain texture.