One-Pot Garlic Asiago Pasta
Less dishes? Deliciousness? What's not to love?
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 Lb dry pasta (penne is my preference)
- 4 C chicken broth (use vegetable for vegetarian pasta)
- 2 1/2 C heavy cream
- 1/2 C Asiago (grated)
- 3 Oz cream cheese (softened)
- 4 Tbsp salted butter
- 3 cloves garlic (minced)
- 1/2 Tsp smoked paprika
- 1 Tsp dried oregano
- 1 Tsp dried parsley
- 1/2 Tsp dried basil
- 1 Tsp black pepper (freshly cracked)
- 1/2 Tsp Kosher salt (to taste)
Instructions
- 1
First, grab large pot and set it on medium-high heat. Add your butter and let it melt. As soon as it starts to foam, toss in the garlic and let it cook until it smells delicious and starts to get a little golden (about 3 minutes).
- 2
Pour in your broth and cream, giving it a good stir. Next, add the pasta and crank up the heat a bit. Keep an eye on it, and once it’s simmering, throw in your black pepper, paprika, oregano, parsley, basil, and granulated garlic. Stir everything together and taste it! If it needs more salt, sprinkle some in to your liking.
- 3
Lower the heat slightly, pop on the lid, and let the pasta cook for 10-12 minutes, stirring every 5 minutes to avoid sticking.
- 4
Just before the pasta’s done, stir in the cream cheese and Asiago until it all melts together into a creamy sauce. Let it cook for another 5 minutes until the pasta is cooked through. Dassit!