Thirty-minute meals: one pot creamy garlic pasta
The classic fettuccine alfredo recipe is made with fresh cooked pasta tossed in butter and cheese.
The butter and cheese melt together to form a sauce. Because of the one pan method that cooks together the pasta and the sauce all in one pot, the sauce coats the pasta exceptionally well.
You will need:
* Half a tablespoon olive oil.
* Four cloves garlic, crushed.
* One red onion, finely chopped
* Two cups of vegetable stock.
* One and a half cups milk.
* One teaspoon salt, plus more to taste.
* One packet dry fettuccine.
* Black pepper, dried oregano, and red pepper flakes, to taste.
What to do:
Heat the olive oil in a large pot over medium heat.
Add the garlic and red onion to the pot along with a sprinkle of salt, and stir. Cook for about two minutes, stirring occasionally, or until the garlic is softened and the onion is turning translucent; avoid browning.
Add the vegetable stock, milk, and salt, and stir. Add the 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.
Bring to a boil then reduce to a simmer. Stir occasionally, gently separating any pasta that starts to stick together. Cook for about 20 minutes, or until the sauce has thickened onto the pasta and the texture is to your liking. If too much of the liquid is cooking off, reduce the heat a little bit, and add more milk.
Adjust seasoning to taste, and serve with fresh herbs and other toppings if desired.
