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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
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 2 cups vegetable broth (or chicken stock)
- 1 cup milk (more as needed)
- 2 tablespoons unsalted butter
- 8 ounces fettuccine or other long noodle
- Salt and pepper, to taste
- 1/4 cup freshly grated Parmesan
- Chopped parsley, for garnishing
- 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!