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.
- 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
- 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.