Effortless Garlic Butter Pasta (Print Version)
# Ingredients:
→ Sauce and Pasta
01 -
225 grams shellbow or similar pasta
02 -
2 tablespoons squeezed lemon juice
03 -
75 grams fresh-grated Parmesan
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
09 -
4 tablespoons unsalted butter, divided
→ 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
# Instructions:
01 -
Toss in your last tablespoon of butter, put on the lid for a short bit till it melts, then mix it up and dig in while it’s still hot.
02 -
Turn the heat super low, add Parmesan bit by bit and stir so it melts. Take it off the stove and pour in the lemon juice now.
03 -
Crank the heat to high to get it bubbling, drop in your pasta, and once it's back up to a steady simmer, leave it uncovered. Make sure to scrape the bottom so nothing sticks. Let the pasta cook until it's got a little bite left.
04 -
Splash in chicken broth, half and half, soy sauce, and toss in the bouillon cube. Give it all a good mix.
05 -
On medium, let 3 tablespoons butter melt in a big pot. Throw in the minced garlic and those seasonings you mixed. Stir as the butter foams up and smells awesome.
06 -
Dump all the dry seasonings together in a little bowl. Get the rest of your stuff ready to go before you start.
# Notes:
01 -
Chop up fresh garlic and grate Parmesan yourself for the best taste. Use real lemon for a punchier flavor. Want to swap the noodles? Go for orecchiette, cavatappi, or even bowties.
02 -
Chuck leftovers in a tight-sealed container and keep in the fridge for about 3 days, or freeze up to 3 months. Warm it gently in a double boiler if you want it creamy again.