Creamy Garlic Milk Pasta

Name: Creamy Garlic Milk Pasta
Total time: 20 min
Ingredients: 100g pasta of your choice; 1 cup milk; 2 cloves garlic, minced; 1 tbsp olive oil; Salt and pepper to taste; Parmesan cheese, grated (optional); Fresh parsley, chopped (for garnish)

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20 minTotal time

easyDifficulty

450kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Pasta Use another pasta shape with a similar cooking time, such as penne or fusilli.
Olive oil Use the same amount of neutral vegetable oil.
Fresh parsley Use a small amount of chopped fresh chives for a mild, fresh garnish.
Parmesan cheese Use an equal amount of finely grated Pecorino Romano for a similarly salty, savory topping.

Nutrition per serving

Estimated values for 1 serving, 450 kcal

Protein17 g

Carbohydrates68 g

Fat11 g

Fiber 3 g · Sugar 8 g · Sodium 500 mg

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Indulge in a rich and creamy pasta dish that combines the comforting flavors of garlic and milk. This simple yet delectable meal is perfect for a quick dinner for one.

Main Dish

Steps

Cook the pasta according to package instructions until al dente.
In a skillet, heat olive oil over medium heat and sauté minced garlic until fragrant, about 1 minute.
Add the milk to the skillet, stirring continuously until it starts to thicken slightly.
Season with salt and pepper to taste.
Drain the pasta and add it to the skillet, tossing it in the creamy garlic sauce.
Serve hot, topped with grated Parmesan cheese and fresh parsley.

Tips for Creamy Garlic Milk Pasta

Keep the milk sauce at a gentle simmer; vigorous boiling can make it separate or catch on the skillet.
The sauce should lightly coat a spoon; it will look thinner than a cream-based sauce.
Have the pasta ready as the milk sauce thickens, since the sauce can reduce quickly in a wide skillet.

Drink pairing

A crisp, unoaked white wine such as Pinot Grigio
Its bright acidity complements the creamy milk sauce and savory garlic without overwhelming the pasta.

0% option: Sparkling water with a squeeze of lemon

Storage

Refrigerate leftovers within 2 hours in a covered container and eat within 3–4 days. Reheat until steaming hot, stirring in a splash of milk if the sauce has thickened.

Frequently asked questions

How can I tell when the sauce is thick enough?

It should lightly coat the pasta or the back of a spoon, while still looking fluid rather than pasty.

Can I make this ahead?

It is best freshly made, as the pasta absorbs sauce while it sits. For a short head start, keep the cooked pasta and sauce separate and combine just before serving.