ONE POT PASTA ALFREDO RECIPE

Cooking dairy has never been one of my fortes. However, this recipe is always a hit. It is fast, easy, relatively healthy, and delicious. I make it on days when I need something a little bit special, without too much fuss.

The first recipe is my original recipe. It comes out great. The cream adds a certain gourmet touch. Unfortunately, cream is not a household staple and requires a bit of planning to obtain. When I want to be more spontaneous, I use the second recipe.

My husband claims that it tastes better when the noodles are cooked separately. However, that defeats the purpose of making this fast and easy and only using one pot. And, despite his perfectionist tendencies, even he eats it and I rarely have leftovers.

The beauty of this recipe is that it is very flexible. I have made it with any kind of pasta available. Overall, cream is better, as it gives it a smoother texture. However, the one with the roux sauce is eaten just as quickly, without any complaints.

I think start to finish it takes between 30-40 minutes to make this dish. Not bad.

ONE POT PASTA ALFREDO RECIPE

INGREDIENTS

16 oz uncooked pasta (I use any type)

2 tablespoons oil or butter

5 garlic cloves, crushed or minced

Optional: 1 onion, diced

Optional: 1 hot pepper, diced. This was not very popular, but nice if you like a little kick. An easier way to get a bit of a kick is to add red chili flakes to taste

Optional: 8 oz mushrooms, sliced

5 cups broth (I use water and adjust the salt. You could also use 3 cups water and 2 cups milk)

¾ cup heavy cream

½ cup freshly grated parmesan cheese + more for garnish

Optional: for extra cheesiness, I add grated white cheese.

2 teaspoons salt, to taste

1 teaspoon pepper, to taste (this has been since vetoed, and now I add only 1/2 teaspoon)

Optional: garlic powder and onion powder, to taste,

Optional: nutmeg, grated/ground near the end for that extra gourmet taste

INSTRUCTIONS

In a large pot over medium-high heat, add the olive oil and garlic. Sauté for 1 minute or until the garlic becomes fragrant. Sauté the optional ingredients, if you are using them. Add the liquid, salt, and pepper. Stir to combine. Add the uncooked pasta, submerging it completely in the broth. At this point, I usually taste it, and add garlic and/or the onion powder. Bring to a boil, cover, and reduce the heat to medium-low. Cook for 12-14 minutes or until the pasta is done, stirring a couple of times as it cooks to avoid clumps. Add the heavy cream and Parmesan cheese. Stir to combine. Garnish with extra Parmesan and freshly ground black pepper. Nutmeg also adds a nice top note. Best served warm.

NOTES: optional ingredients mean that they are not necessary for the basic recipe, but that they add extra flavor. The nutmeg in particular gives a very nice taste. The garlic and the onion powder make it really great too. It could be because I use water instead of broth, so the flavor is a bit flat. I used hot pepper once because I ran out of garlic. It was OK but use judicially.  Not everyone likes hot peppers.

MOMMY’S ADAPTIONS FOR ONE POT FETTUCCINE ALFREDO RECIPE WITHOUT CREAM

This is my even easier adaption, that does not require an extra trip to the supermarket to buy cream.

INGREDIENTS

16 oz uncooked Fettuccine pasta (I use any type)

3-4 tablespoons butter

3 tablespoons flour

5 garlic cloves, crushed

Optional: 1 onion, diced

Optional: 1 hot pepper, diced or add red chili flakes to taste

Optional: 8 oz mushrooms, sliced

2 cups milk

3 cups water

2 teaspoons salt

1 teaspoon pepper

½ cup freshly grated parmesan cheese + more for garnish

Optional: for extra cheesiness, I add grated white cheese.

Optional: garlic powder and onion powder, to taste

Optional: nutmeg, grated/ground near the end for that extra gourmet taste

INSTRUCTIONS

In a large pot over medium-high heat, sauté the garlic and onions in the butter until lightly browned. Add the peppers or mushrooms if you are using and sauté until soft and cooked. Add the flour and stir until well combined. Add the liquid, salt, and pepper. Stir to combine. Check the seasoning and adjust to taste. Add the uncooked pasta, submerging it completely in the broth/liquid. Cover and reduce the heat to medium-low. Cook for 12-14 minutes or until the pasta is cooked until desired texture, stirring a couple of times as it cooks to avoid clumps. Add the Parmesan cheese. Stir to combine. At this point, I have also added grated mozzarella cheese. Adjust seasonings, add garlic powder, onion powder and nutmeg. After it is cooked, garnish with extra Parmesan and freshly ground black pepper.

Passover/gluten free adaption: It might be possible to make this recipe with potatoes for a gluten free or kosher for Passover option.

The potatoes would need to be cooked separately.  Add the sauce to the cooked potatoes to let the flavors infuse. Then simmer on top of the stove or baked in a 350*F oven.

Cubed potatoes take about 5-7 minutes to cook, using a pressure cooker, depending on the size of the potatoes. Whole potatoes take about 10-12 minutes.

Boiled potatoes are about double the time: 10-15 minutes for cubed potatoes and about 25 minutes for whole potatoes.

Sliced potatoes could make a beautiful casserole. Cook with extra cheese on top.

The downside is that it is slightly more fuss and requires at least two pots, rather than one.

Here are some of the pictures

Here are the ingredients all mixed in the pot.

Yaffa was very excited to eat this!

Please let me know if you make this and how it comes out.

Enjoy!

Love,

Carol and family