Creamy Milk Pasta One-Pot (Printable version)

Cozy, comforting pasta cooked in milk creating a silky sauce with minimal effort and maximum flavor.

# Ingredient list:

→ 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 guide:

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 tips:

01 -
  • The entire dinner comes together in one pan with minimal cleanup, leaving you more time to actually enjoy eating.
  • No cream needed—the milk creates a naturally silky sauce that tastes indulgent but stays light enough to eat on a Tuesday night.
  • It's impossible to mess up once you understand that the pasta and milk are cooking as a team, building the sauce together.
02 -
  • The biggest mistake is boiling the milk hard instead of simmering gently, which breaks it and creates a grainy, split sauce that looks curdled—keep that heat at medium and listen for the soft sound of a simmer, not an aggressive rolling boil.
  • Timing matters more than exact temperature because every stove is different, so start checking the pasta around the 12-minute mark and adjust based on how thick the sauce looks and how tender the pasta feels.
03 -
  • If you're nervous about the milk breaking, heat it separately in a small saucepan while you toast the garlic in butter, then combine them—this takes a bit more time but gives you more control and confidence.
  • The sauce will continue to thicken slightly after you remove it from heat, so don't panic if it looks a touch too loose when you finish; it will set up beautifully as it rests.
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