Today’s recipe is about as easy and as simple as it gets. One-Pot Garlic Asiago Pasta obviously cooks up in one pot and only calls for a handful of ingredients, most of them being seasonings. It’s creamy, flavorful, and filling and is done in about half an hour, too.
You can use whatever type of pasta you like. I’m a penne or cavatappi fan, but it’s great with long noodles too.
- You may choose to skip adding extra salt to this recipe, as the salted butter plus the cheeses might be more than enough for you (it was for us). I suggest tasting after you add the herbs, and start with a very small amount, tasting again after you add the cheeses to see if it needs anything else.
- There’s very little chance you came here expecting a ‘light’ pasta, but you can substitute whole milk or half-and-half for the heavy cream without changing the consistency of the sauce too much. It won’t have the velvetiness as it would if you made it as written, but it’ll still be great. If you need to sub more than the whipping cream tho, maybe try another recipe.
- If you choose to use any herbs instead of dried I’d suggest using a bit more than called for in the recipe and stirring them in at the very end, after the cheese is added.
This One-Pot Garlic Asiago Pasta is delicious all on its own or as a foundation if you want to add something. Most recently I added roasted chicken and vegetables, and you can see that on Instagram later today.
Check out a video tutorial of my One-Pot Garlic-Asiago Pasta on my YouTube channel. If you try it I hope you’ll come back and leave a rating. I’d love to know what you thought of it.Print
- 1 lb dry pasta (I used penne rigate)
- 4 C vegetable or chicken broth
- 2 1/2 C heavy cream
- 1/2 C fresh Asiago cheese, grated
- 3 oz. cream cheese
- 4 tbsp salted butter
- 3 garlic cloves, minced
- 1/2 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1/2 tsp dried basil
- 1 tsp cracked black pepper
- 1/2 tsp Kosher salt, to taste
- Place a large, heavy-bottomed pot over medium-high heat. Add your butter and let melt. When the butter begins to foam stir in your minced garlic.
- Let the garlic cook for 3 minutes or so, until fragrant and starting to brown. Pour in the broth, then the heavy cream.
- Stir in your dry pasta and increase the heat to medium-high. Once the pasta is simmering add in the black pepper, dried herbs, and granulated garlic. Stir together and taste. Add the salt – plus more – if needed.
- Reduce the heat to just under medium and cover. Let cook for 10-12 minutes, stirring every 5 so the pasta doesn’t stick.
- When the pasta is almost al dente stir in the cream cheese and grated asiago until well combined. Cover and cook for 5 minutes more, or until the pasta is done to your liking.
- The sauce will thicken the longer it sits, so I wouldn’t make this too far ahead of dinner time.
I categorized this recipe as vegetarian because it contains no meat, but it’s not vegetarian unless you use vegetable or another vegan/vegetarian broth.