I made my go-to pasta tonight. Actually, it’s my go-to dish. You know, the dish that usually doesn’t require you to go to the grocery, is easily adaptable, is quick and easy, and – of course – is delicious. I have never complained that a dish is either too cheesy or too garlicky. This dish stars these two delicious ingredients. I serve this dish with a simple veggie side.
I found the original recipe on Pinterest. This is the original link. http://thecheesepusher.tumblr.com/post/2719857351/creamy-garlic-pasta
Besides how yummy this pasta is, my favorite things about it are: minimal dish cleaning and minimal prep. This pasta is a one pot dish. Yes, the pasta cooks in chicken stock until the stock has evaporated. No draining pasta and cleaning extra dishes! Also, cooking the pasta in chicken stock gives it a richer flavor than cooking it in water. As for preparation, I hate having to chop things forever before even beginning to cook. Here, you chop garlic and parsley – otherwise, the ingredients are ready-to-cook, as is.
Here is the recipe!
Cheesy Garlic Pasta
- 2 t. olive oil
- 4 cloves garlic, minced
- 2 T. butter
- Salt and pepper to taste
- Red pepper flakes to taste (optional)
- 3 cups chicken stock
- ½ lb spaghetti
- 1 cup grated parmesan cheese
- 1/4 cup heavy cream
- 2 T. chopped fresh parsley
In a stockpot, heat the olive oil over low-medium heat. Add the minced garlic and stir until aromatic. Don’t burn the garlic! Next, mix in the butter until melted. Add salt and pepper to taste – keep in mind you are adding a lot of salty cheese in later, so don’t oversalt. You can always salt more later if needed. Add the chicken stock and bring the mixture to a boil over high heat.
Once the mixture is at a boil, add the pasta and cook until al dente. By the time the pasta is at this stage, most or all of the stock should have evaporated. If the stock evaporates before the pasta is done, simply add more stock (or even water if you have no more stock).
Once the pasta is done, reduce the heat and stir in the parmesan cheese until melted. Then, remove the pot from the heat and stir in the cream and parsley. The original recipe called for 3/4 c of cream, so feel free to add more. I think all that cream takes the focus from the garlic.
Next, scarf down this pasta. We like to add a healthy dose of red pepper flakes for some kick but this is optional.
Another thing I love about this dish is how adaptable it is. You can use chicken broth if that’s all you have – even vegetable broth or stock is fine. Water would take some richness out of the dish, but that could be acceptable as well. Oftentimes, I don’t have heavy cream, so I will just add a heavy dash of whatever dairy is on hand, like milk or half and half. If you don’t have parsley, no worries – it’s still delicious, though less colorful.