‘Gigantosaurus, he’s really enormous! Gigantosaurus is near. Gigantosaurus, he’s really enormous! Gigantosaurus is here!’ – Gigantosaurus theme song
This song has been on a non stop loop in my brain, even now when I am typing this post! Ufff .. why these kids songs are so catchy! It’s no Arijit Singh or Ed Sheeran but it is peppy and did I say catchy!
Saahil was watching this show when I started prepping and by the time his episode was finished the pasta were ready to be served! If you aren’t aware (because you have life beyond Gigantosaurus!) each episode of this show has run time of ~24 mins; that’s how long it takes from prep to serve this dish!
I won’t categorize this dish as Italian; someone in Italy might take an offense that I cooked my pasta in milk! It’s true!
Instead I am putting it under the cuisine ‘fusion’; a fusion of American and Italian. Another new category you can categorize your experimental/adventurous dishes these days is ‘New American’. But what does that even mean? I am genuinely asking!
Back to Garlic Parmesan Pasta; this is a life changing one pot creamy, garlicky, cheesy pasta dish. It very well serves as a main dish (with side of a salad, as I did) or a side dish to go with a soup or stew.
I used shell pasta but feel free to use any pasta of your choice; I would even suggest mixing different type of pasta. If your pantry looks like mine; half a cup of farfalle, one cup of fusilli and another half cup of penne stored in zip locks for months, use them all!
Cooking the pasta in milk gives it a creamy texture, not the cheese. So make sure you add the cheese only after the sauce is thicken, otherwise it will be soupy!
Garlic Parmesan Pasta
Ingredients
- 1 tbsp unsalted butter
- 5 garlic cloves minced
- 3 cups vegetable broth
- 1 cup whole milk
- 1/2 tsp salt
- 8 ounce pasta of your choice
- 1/2 cup freshly grated parmesan cheese
- salt
- black pepper
Instructions
- In a medium pot melt the butter over medium heat. Add garlic and saute until fragrant; don't wait until the garlic is brown.
- Add vegetable broth, milk, salt and pasta and bring it boil.
- Once boiling, turned down the heat to low simmer and let the pasta cook for 15-20 minutes, until the pasta is soft and most of the liquid is reduced.
- Once the sauce is thicken turn off the heat and stir in freshly grated parmesan cheese.
- Season with salt and freshly grounded black pepper. Serve while it is still warm.
