(Easy Sides) One Pot Garlic & Herb Pasta

Posted In: Homemade | New Post | Sides

You know those handy dandy packaged pastas that can be stirred up in one pot, to create a simple side dish, that we all pretty much lived off of in college? This is that pasta, but so much better for you.  It’s just as flavourful and just as easy. Even a broke, newly-independent-in-the-kitchen, college student could make it! 😉

Garlic and herb pasta was always my favourite flavour, so I decided to recreate it recently when we were grilling and wanted a quick side that wouldn’t heat up the house. I’ve tried a few versions of these knock-off recipes before, but each time they were a bit of a disappointment – they just weren’t as flavourful as I remembered the packaged stuff being. So, I set out to combat that in two ways. 1) I boiled the pasta in chicken broth, so that every ounce of pasta soaks up the delicious broth. 2) I used two types of garlic to ensure maximum flavour and punch. And, I’m happy to say it was a success! This is a super flavourful side that could hold up to any, zesty, grilled meat of summer.

Bonus: It’s ready in just 15 minutes and only dirties one pot. That makes for the perfect summer side in my book!

One Pot Garlic & Herb Pasta

Makes: 4 servings

If the pasta seems to be a bit too firm but has soaked up all of the liquid, add a bit more broth until the pasta is the consistency you desire.

Ingredients
  • 2 garlic cloves, minced
  • 2 cups chicken (or vegetable) broth
  • 1/2 cup milk (or almond milk)
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon dried parsley flakes
  • 8 oz. bite size pasta (regular, whole wheat, or gluten-free)
  • 1 tablespoons cream cheese spread
  • salt and pepper, to taste
Instructions
  1. Add a small bit of oil to a medium sized skillet or saucepan set over medium heat. Add garlic and cook for 30 seconds, until fragrant. Stir in broth, milk, garlic powder, parsley flakes, and pasta. Bring to boil. Cover, turn heat to low, and simmer for 6-10 minutes, stirring occasionally, until most of liquid has been absorbed and pasta is al dente (tender but firm). The cooking time will depend on the type, size and shape of pasta. Stir in cream cheese until melted. Taste and season with salt and pepper. Let sit for a couple of minutes before serving. Sauce will thicken as it cools.
  • Laura @ My Friend's Bakery
    May 23, 2014

    That looks delicious! Now I want to have BBQ for supper tonight!

  • natalie @ wee eats
    May 30, 2014

    This looks every bit as good (and better) than that packaged stuff! Now I have to plan a BBQ just so i have an excuse to make it!

  • Rosemary CG
    June 11, 2014

    Just made this for a quick lunch. Very good!

  • LaurieIsabel
    June 11, 2014

    Thanks for this great recipe! I doubled it and used soft goat cheese instead of cream cheese, added peas and (canned!) asparagus as well as leftover chicken – what was on hand, of course fresh would be better – I can see adapting and using this idea again and again! Sorry for the huge picture thought it would be small! Please take down if you like can't figure how to get it off there myself!

  • Cheri | Kitchen Simplicity
    June 12, 2014

    I love your adaptations! It sounds delicious. Way to make it a meal! 🙂 P.S. I think pics are great! They help others see how it turns out for everyone. 🙂

  • Cheri | Kitchen Simplicity
    June 12, 2014

    So glad you liked it, Rosemary!

  • A.
    October 17, 2017

    Could I use 1 TB regular cream cheese instead of spread?

    • Cheri | Kitchen Simplicity
      A.
      October 17, 2017

      Yes, that would be fine. Enjoy! 🙂

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