One Pot Creamy Garlic Pasta

1/2 tbsp olive oil
4 cloves garlic minced
1 shallot finely chopped
2 cups low-sodium vegetable broth (see notes)
1 and 1/2 cups plain, unsweetened non-dairy milk (see notes)
1 tsp salt plus more to taste (reduce if using a salty broth - mine is low-sodium)
8 oz dry fettuccine
black pepper, dried oregano and red pepper flakes to taste
chopped fresh basil or parsley for serving

  • Heat the olive oil in a large skillet over medium heat. If possible, choose a skillet that is wide enough to completely fit the fettuccine. Smaller pans will work, but require a bit more fuss to stir and submerge the pasta as it cooks.
  • Add the garlic and shallot to the pan along with a sprinkle of salt, and stir. Cook for about 2 minutes, stirring occasionally, or until the garlic is softened and the shallot is turning translucent; avoid browning.
  • Add the vegetable broth, nondairy milk, and salt, and stir. Add the dry pasta and gently prod it around to submerge it under the liquid. If not all of it fits now, you will need to gently push it into the pan after the submerged portion has softened later.
  • etc
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  • For Full Instruction:

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