Author Notes: No need to make a separate sauce for your pasta: In this recipe, from the blog Damn Delicious (yep, that's right), dry pasta is boiled in a mixture of milk and broth. Because the pasta releases its starches as the liquids reduce and concentrate, you end up with a creamy, flavorful coating. Experiment with adding red pepper flakes, tomato paste, or chopped herbs (basil!) when you add the garlic. —Sarah Jampel
Serves: 4
Ingredients
-
1
tablespoon olive oil
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4
cloves garlic, minced
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2
cups vegetable broth (or chicken stock)
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1
cup milk (more as needed)
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2
tablespoons unsalted butter
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8
ounces fettuccine or other long noodle
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Salt and pepper, to taste
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1/4
cup freshly grated Parmesan
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Chopped parsley, for garnishing
In This Recipe
Directions
- In a large, wide skillet over medium-high heat, heat the olive oil. Add the garlic and cook, stirring frequently, until fragrant, 1 to 2 minutes.
- Stir in the broth, milk, butter, and dry pasta. Season with salt and pepper.
- Bring to a boil, then reduce the heat to a simmer and cook, stirring occasionally, until the pasta is cooked through, 15 to 18 minutes. Stir in the Parmesan and add additional milk if the sauce is too thick.
- Garnish with parsley and serve immediately.
- This recipe is a Community Pick!
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28 Reviews