Garlic Butter Pasta (Print Version)
Soft noodles tossed in buttery garlic sauce with a splash of lemon and plenty of Parmesan—it's a creamy, herby one-pan main or side you'll want to scoop up fast.
# Ingredients:
→ Sauce and Pasta
01 -
225 grams shellbow or another short pasta
02 -
2 tablespoons lemon juice, squeezed fresh
03 -
75 grams Parmesan, grated right before use
04 -
0.5 chicken bouillon cube
05 -
1 teaspoon soy sauce
06 -
180 millilitres half and half
07 -
690 millilitres chicken broth
08 -
4 cloves garlic, minced up
09 -
4 tablespoons unsalted butter, split up
→ Seasonings
10 -
0.25 teaspoon ground black pepper
11 -
0.25 teaspoon onion powder
12 -
0.25 teaspoon dried thyme
13 -
0.75 teaspoon mustard powder
14 -
0.75 teaspoon dried parsley
15 -
0.75 teaspoon dried oregano
16 -
0.75 teaspoon dried basil
# Steps:
01 -
Set out all the stuff you need. Mix up every seasoning in a little bowl and keep them handy.
02 -
Melt 3 tablespoons butter in your soup pot on medium. Toss in garlic and your seasoning mix. Stir nonstop so the butter gets foamy and everything smells awesome.
03 -
Drop in the bouillon, add soy sauce, pour in chicken broth and half and half. Stir it all up nice and even.
04 -
Turn up the heat, pour in your pasta and get things bubbling. Boil soft but steady, stirring now and then so it won’t stick. Stop when the noodles feel just right to bite.
05 -
Turn your burner to low. Slowly shake in the cheese while you stir to melt. Move off the heat and pour in your lemon juice at the very end.
06 -
Finish with that last spoon of butter and pop the lid on so it sinks in. Give it a stir and dig in while it’s hot!
# Notes:
01 -
Chop your own garlic and grab a Parmesan block you shred yourself for the tastiest bowl. Real lemon juice tastes brighter than the bottled stuff. No shellbow? Any bouncy shapes like farfalle or orecchiette work great too.
02 -
Stick leftovers in a fridge container for 3 days tops, or stash in the freezer for three months. Warm up slow with a double boiler if you want the sauce creamy again.