This recipe comes from The Cheese Pusher blog. I’ve never cooked pasta in anything but water, then mixed it in the sauce, but this recipe has you cooking the noodles directly in the sauce. I made some slight modifications, though nothing major as it looks good.
This recipe cost us $8.04, and we have leftover cream and vegetable broth.
2 tsp olive oil
4 cloves garlic, minced
2 tbsp butter
¼ tsp salt
½ tsp pepper
3 cups vegetable stock
12 oz box spaghetti or angel hair pasta
1 cup grated parmesan cheese
¾ cup heavy cream
2 tbsp chopped fresh parsley
1. In a pot, bring the olive oil to medium-low heat.
2. Add the garlic and stir, allowing it to cook for 1-2 minutes.
3. Mix in the butter until melted.
4. Add the salt, pepper and vegetable stock.
5.Raise the heat to high and let it come to a boil.
6. Once it is at a rolling boil, add the pasta and cook for as long as the box’s directions indicate. Stir regularly to prevent sticking)
7. Reduce the stove to medium heat and mix in the parmesan until completely melted.
8. Turn off the heat and stir in the cream and parsley. Serve immediately.
Ease of making: 9 (it does require you to stay at the stove and stir)
Taste: 9 – this dish is delicious, and we’ll definitely remake it
Kid Approval: 9 – Our son ate most of his pasta and enjoyed it!
Cost: 8 – Pretty inexpensive, $1.36 per serving for this time around.
Leftovers: 10 – I stuck the remaining pasta in a small casserole dish, added a few splashes of broth (maybe 1/4 cup), and baked at 350 for 20 minutes, stirring halfway through. Came out excellent, perhaps better than before!
To add some vegetables to this dish, increasing the nutritional value while keeping it a one course meal, you could probably throw in some thawed and drained frozen spinach before noodles are fully done. Otherwise I don’t see any changes needed!