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Garlic Asiago Pasta

One-Pot Garlic Asiago Pasta

  • Author: María
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25 minutes
  • Yield: 6 1x


Easy Peasy.



  • 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


  1. 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.
  2. Let the garlic cook for 3 minutes or so, until fragrant and starting to brown. Pour in the broth, then the heavy cream.
  3. 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.
  4. Reduce the heat to just under medium and cover. Let cook for 10-12 minutes, stirring every 5 so the pasta doesn’t stick.
  5. 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.
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