Effortless Garlic Butter Pasta (Print Version)
# Ingredients:
→ Seasonings
01 -
1/4 teaspoon black pepper
02 -
1/4 teaspoon onion powder
03 -
1/4 teaspoon dried thyme
04 -
3/4 teaspoon mustard powder
05 -
3/4 teaspoon dried parsley
06 -
3/4 teaspoon dried oregano
07 -
3/4 teaspoon dried basil
→ Pasta and Sauce
08 -
225 grams Shellbow pasta
09 -
2 tablespoons fresh lemon juice
10 -
75 grams Parmesan cheese, grated by hand
11 -
0.5 chicken bouillon cube
12 -
1 teaspoon soy sauce
13 -
180 millilitres half and half
14 -
685 millilitres chicken broth
15 -
4 cloves garlic, minced
16 -
4 tablespoons unsalted butter (keep 1 tablespoon aside)
# Instructions:
01 -
Drop the rest of the butter in, pop a lid on the pot for a moment so it melts, then mix it in gently. Dish it up right away while it’s piping hot.
02 -
Turn your burner all the way down. Slowly toss in the Parmesan and keep stirring until it’s melted and smooth. Squeeze in some lemon juice off the heat.
03 -
Dump the Shellbow pasta into the bubbling broth mix. Lower the heat just a bit and let it cook uncovered, giving it a good stir every so often and scraping up anything that tries to stick. Cook until the noodles are just done, but not mushy—peek at the package for timing.
04 -
Pour in the chicken broth, then the half and half, soy sauce, and crumble in the bouillon. Give everything a good mix and bring it up to a rolling boil.
05 -
Over medium heat in a big soup pot, melt 3 tablespoons of butter. Toss in the chopped garlic and all your seasoning mix. Stir everything around until it smells wonderful and the butter has foamed up.
06 -
Stir together black pepper, onion powder, dried thyme, mustard powder, parsley, oregano, and dried basil in a little bowl. Set it aside for a sec.
# Notes:
01 -
Skip pre-minced garlic and grab fresh garlic cloves if you want the most flavor.
02 -
Grate your own hunk of Parmesan instead of using pre-shredded cheese for a creamier taste.
03 -
Use real lemon juice squeezed right from the fruit for an extra pop.
04 -
Mustard powder and soy sauce sneak umami in without being obvious.
05 -
Other fun short noodles work here too—try Orecchiette, Rotini, Farfalle, Medium Shells, or Cavatappi.
06 -
Keep stirring now and then to keep the pasta from sticking to the pan.
07 -
Leftovers will stay good for up to 3 days in the fridge, or you can throw them in the freezer for 3 months.
08 -
Gently reheat leftovers in a homemade double boiler on the stove so your pasta stays creamy.