Garlic Butter Pasta Bowl (Print Version)
# Ingredients:
→ Seasonings
01 -
0.75 teaspoon dried basil
02 -
0.75 teaspoon dried oregano
03 -
0.75 teaspoon dried parsley
04 -
0.75 teaspoon mustard powder
05 -
0.25 teaspoon dried thyme
06 -
0.25 teaspoon onion powder
07 -
0.25 teaspoon ground black pepper
→ Sauce and Pasta
08 -
4 tablespoons unsalted butter, divided
09 -
4 cloves fresh garlic, minced
10 -
650 millilitres chicken broth
11 -
180 millilitres half and half cream
12 -
1 teaspoon soy sauce
13 -
0.5 chicken bouillon cube
14 -
75 grams Parmesan cheese, freshly grated
15 -
2 tablespoons fresh lemon juice
16 -
225 grams shellbow pasta
# Instructions:
01 -
Combine all dried herbs, spices, and pepper in a small bowl; set aside.
02 -
Measure and organize all remaining ingredients to facilitate an efficient workflow.
03 -
Add 3 tablespoons butter to a medium soup pot over medium heat. Add minced garlic and seasoning blend. Stir constantly until the butter begins to foam, ensuring garlic does not brown.
04 -
Incorporate chicken broth, half and half, soy sauce, and bouillon cube into the pot. Increase heat to achieve a boil, then add shellbow pasta. Return to a low boil and cook uncovered, stirring frequently with a silicone spatula to prevent pasta from sticking, until pasta is al dente per package instructions.
05 -
Reduce heat to low. Gradually add grated Parmesan cheese, stirring continuously until fully melted and integrated. Remove from heat and add lemon juice, mixing well.
06 -
Add reserved 1 tablespoon butter, cover the pot, and allow it to melt. Gently fold the melted butter into the pasta before serving immediately.
# Notes:
01 -
For best results, use freshly grated Parmesan and measure out ingredients before starting for smooth preparation.