Creamy Milk Pasta One-Pot (Printable Version)

Luxuriously creamy pasta cooked in milk with Parmesan and garlic. Ready in just 25 minutes with one pot.

# List of Ingredients:

→ 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

# How to Make It:

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 the pasta is al dente and most of the milk has thickened into a creamy sauce. If the sauce thickens too quickly, add a splash more milk as needed.
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 Advice:

01 -
  • The pasta cooks directly in the milk, absorbing all that creaminess while simultaneously creating the silkiest sauce without a drop of cream.
  • On those evenings when washing multiple pots feels like climbing Everest, this one-pot wonder will become your secret weeknight salvation.
02 -
  • Never walk away from this dish while cooking - the milk can go from perfectly thickened to scorched in what feels like seconds if left unattended.
  • The pasta will continue to absorb liquid as it sits, so if you need to wait before serving, prepare it slightly saucier than you think necessary.
03 -
  • Reserve a small cup of cold milk to add at the end if needed - it gives you control over the final sauce consistency without diluting the flavor.
  • The gentle heat is crucial - cooking over too high heat will cause the milk proteins to separate and give you a grainy rather than silky sauce.
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