Creamy Milk Pasta One-Pot (Printable Version)

Luxuriously creamy pasta cooked directly in milk, creating a silky sauce with minimal effort in just 25 minutes.

# Ingredient List:

→ Pasta

01 - 12 oz short pasta (penne, fusilli, or rigatoni)

→ Dairy

02 - 4 cups whole milk
03 - 1/4 cup unsalted butter
04 - 2/3 cup grated Parmesan cheese

→ Aromatics & Seasoning

05 - 2 garlic cloves, minced
06 - 1/2 teaspoon salt, or to taste
07 - 1/4 teaspoon freshly ground black pepper
08 - Pinch of nutmeg (optional)

→ Garnish

09 - Fresh parsley, chopped (optional)
10 - Extra Parmesan, for serving

# How-To Steps:

01 - In a large, deep skillet or wide saucepan, melt the butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant but not browned.
02 - Pour in the milk and bring just to a gentle simmer (do not boil).
03 - Add the pasta, salt, pepper, and nutmeg (if using). Stir well to prevent sticking.
04 - Cook, uncovered, stirring frequently, for 12–15 minutes or until the pasta is al dente and most of the milk has thickened into a creamy sauce. If the sauce thickens too quickly, add a splash more milk as needed.
05 - Stir in the grated Parmesan until melted and the sauce is silky. Adjust seasoning to taste.
06 - Remove from heat. Serve immediately, garnished with fresh parsley and extra Parmesan.

# Expert Tips:

01 -
  • Only one pot to wash, which means less cleanup and more time to actually enjoy your dinner.
  • The pasta absorbs the milk as it cooks, creating a naturally creamy sauce without any heavy cream or flour.
  • Its endlessly adaptable, you can toss in whatever vegetables or proteins you have on hand.
  • Ready in under half an hour, perfect for busy weeknights when you want something homemade but dont have the energy for complicated recipes.
02 -
  • Stir often, especially in the first few minutes, or the pasta will stick to the bottom and the milk can scorch.
  • Dont let the milk boil hard or it will curdle and make the sauce grainy instead of smooth.
  • Use whole milk for the best texture, lower fat milks just dont create the same creamy richness.
03 -
  • Use a wide, shallow pan instead of a tall pot so the milk reduces evenly and the pasta cooks more consistently.
  • Grate your Parmesan fresh, pre-grated cheese has anti-caking agents that can make the sauce grainy.
  • If you like a little heat, add a pinch of red pepper flakes when you saute the garlic.
Go Back