Description
A delicious creamy pasta recipe made with mini shell pasta, garlic, and parmesan cheese.
Ingredients
Scale
- 8 oz mini shell pasta
- 2 Tablespoons butter
- 2 garlic cloves (pressed or minced)
- 2 Tablespoons gluten free flour (or AP flour if not GF)
- 3/4 cup chicken broth
- 3/4 cup milk (any kind)
- 1 teaspoon dried parsley flakes
- slightly heaping 1/2 teaspoon garlic powder
- to taste salt and pepper
- 1/4 cup freshly grated parmesan cheese
Instructions
- Bring a medium-sized pot of water to a boil then add a small palmful of salt. Add the pasta then cook until al dente. Drain then set aside.
- Meanwhile, place a small to medium-sized pot over medium heat. Add the butter then, once melted, add the garlic. Saute while stirring until the garlic is very fragrant and the smallest bits are just barely golden brown — do not overcook / burn the garlic.
- Sprinkle in the flour then cook while whisking for 30 seconds.
- Slowly pour in the chicken broth and milk while whisking to create a smooth sauce then add the dried parsley flakes, garlic powder, salt, and pepper, and then whisk to combine.
- Turn the heat up slightly then switch to a spatula and cook while stirring constantly until the mixture has thickened, 4-5 minutes, turning the heat down if necessary to maintain a very gentle bubble.
- Add the parmesan cheese then stir until smooth.
- Turn off the heat then add the pasta to the pot with the sauce and stir to combine.
- Taste then add salt and pepper if necessary.
- Let the pasta sit for 5 minutes to thicken slightly then serve.
Notes
- For a gluten-free dish, use gluten free flour.
- You can adjust the level of garlic to your preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg