Creamy Milk Pasta One-Pot (Print View)

Cozy one-pot pasta simmered in milk, creating a silky creamy sauce with butter and Parmesan cheese in just 25 minutes.

# What You'll Need:

→ Pasta

01 - 12 oz short pasta (penne, fusilli, or rigatoni)

→ Dairy

02 - 4 cups whole milk
03 - 1/4 cup unsalted butter
04 - 2/3 cup grated Parmesan cheese

→ Aromatics & Seasoning

05 - 2 garlic cloves, minced
06 - 1/2 teaspoon salt, or to taste
07 - 1/4 teaspoon freshly ground black pepper
08 - Pinch of nutmeg (optional)

→ Garnish

09 - Fresh parsley, chopped (optional)
10 - Extra Parmesan, for serving

# Step-by-Step Directions:

01 - In a large, deep skillet or wide saucepan, melt the butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant but not browned.
02 - Pour in the milk and bring just to a gentle simmer. Do not boil.
03 - Add the pasta, salt, pepper, and nutmeg if using. Stir well to prevent sticking.
04 - Cook, uncovered, stirring frequently, for 12-15 minutes or until pasta is al dente and most of the milk has thickened into a creamy sauce. Add a splash more milk if sauce thickens too quickly.
05 - Stir in the grated Parmesan until melted and the sauce is silky. Adjust seasoning to taste.
06 - Remove from heat. Serve immediately, garnished with fresh parsley and extra Parmesan.

# Expert Suggestions:

01 -
  • The pasta absorbs the milk as it cooks, creating a naturally creamy texture without the need for a separate sauce or heavy cream.
  • Its become my ultimate weeknight savior when I need something comforting but only have 25 minutes to get dinner on the table.
02 -
  • The milk absolutely must not boil vigorously or it will separate and ruin the texture of your sauce, a painful lesson I learned during my first attempt.
  • Stirring more frequently than you think necessary prevents the pasta from sticking to the bottom of the pan and burning, which I discovered after having to soak and scrub my favorite pan overnight.
03 -
  • Reserve a small cup of cold milk to adjust the sauce consistency at the end, adding a tablespoon at a time until you reach that perfect silky texture that coats the back of a spoon.
  • Warm your serving bowls in the oven for a few minutes before plating, as the pasta cools quickly and the sauce thickens rapidly on cold dishes.
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