one pot pasta recipe
The Best one pot pasta recipe
The best part? It’s got all the flavors without the extra steps. We use fresh herbs and a little garlic and olive oil to make it taste like something you’d find in a restaurant, but it’s still packed with nutrition. No one even notices it’s not a heavy creamy sauce—just a bright, zesty tomato base with veggies and protein that keeps us full for hours. My husband swears it’s his favorite way to eat pasta because it’s always balanced, never greasy, and it’s something the whole family can enjoy without arguing over what goes in it. Plus, it’s great for meal prep—make a big batch on Sunday, and you’ve got lunch and dinner covered for the week. It’s that kind of recipe that makes life a little easier, and honestly? That’s what I live for.
One-Pot Creamy Garlic Parmesan Pasta
A quick and easy one-pot pasta dish featuring tender pasta with a rich, creamy garlic and parmesan sauce. Perfect for a weeknight dinner!
🥘Ingredients
- 8 oz (225g) fettuccine or spaghetti
- 1 tbsp olive oil
- 1 tbsp butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
- ½ tsp red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh parsley, chopped
- Extra grated parmesan cheese
👨🍳Directions
-
1
Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and set aside. -
2
In the same pot, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add butter and red pepper flakes (if using), stirring for 30 seconds. -
3
Pour in heavy cream and milk, stirring to combine. Simmer for 2 minutes. Reduce heat to low. -
4
Add cooked pasta to the pot, stirring to coat evenly. Sprinkle mozzarella and parmesan cheese over the pasta, stirring until melted and creamy. -
5
Season with salt and black pepper to taste. Remove from heat and garnish with chopped parsley and extra parmesan cheese.
🔧Equipment
- Large pot
- Wooden spoon
- Knife and cutting board
- Mixing bowl
📊Nutrition Facts (per serving)
📝Notes
- For a lighter version, substitute half the heavy cream with low-fat milk or use a mix of whole milk and unsweetened almond milk.
- Add a handful of spinach or mushrooms at the end of cooking for extra nutrients.
- Store leftovers in an airtight container for up to 3 days or freeze for up to 1 month.
Watch Video Of How One-Pot Creamy Garlic Parmesan Pasta Works
❓ Frequently Asked Questions About One-Pot Creamy Garlic Parmesan Pasta
1. What is the best type of pasta for one-pot pasta dishes?
The best pasta for a one-pot dish is usually spaghetti, fettuccine, or penne—they hold up well in boiling water and work well with sauces. Avoid delicate shapes like angel hair or farfalle, which can break easily. If you prefer a firmer texture, tagliatelle or pappardelle also work great.
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2. How do I prevent the pasta from sticking together in the pot?
To avoid sticking, use enough water (at least 4-6 quarts per pound of pasta) and stir frequently while boiling. Add a pinch of salt (about 1-2 tbsp) to the water to help break up any surface tension. If the water gets too cloudy, drain and rinse with cold water before adding the pasta back in.
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3. Can I make one-pot pasta with frozen pasta?
Yes! Frozen pasta works perfectly for a one-pot dish—it cooks faster and requires less water. Just follow the package instructions for thawing (if needed) and cook it directly in the pot with your sauce. Frozen pasta also absorbs flavors better than fresh, so it’s a great shortcut.
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4. What’s the secret to a creamy one-pot pasta without a blender?
For a rich, velvety sauce without blending, deglaze the pot well after browning meat or sautéing aromatics. After removing the pot from heat, stir in a splash of heavy cream, half-and-half, or coconut milk (about ½ cup) and let it thicken naturally. Alternatively, add a sliver of butter or a spoonful of grated Parmesan while the pasta is cooking to emulsify the sauce.
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5. How long should I cook the pasta in the pot with the sauce?
Cook the pasta al dente (about 8-12 minutes, depending on the shape and brand) in the pot with the sauce. If the sauce thickens too much, add a little water or broth to loosen it. For a lighter texture, cook the pasta slightly underdone (1-2 minutes less) and finish in the sauce afterward. Always taste and adjust seasoning while it’s hot!
