One-Pot Garlic Cheddar Pasta


Another one-pot meal?

Oh, yes. Oh yes, I did. 🙂



Have I already mentioned I’ve been a ‘little’ obsessed with this kind of cooking recently? I think I might have noted that once or twice… and I guess I can see I a veeery nice and bright future for me and one-pot dishes in the future. 🙂



This one-pot pasta recipe is another flavorful and super quick dish that will make your belly happy. There’s cheese, there’s garlic, there’s pasta, what else is there to wish for…

I dare you not to feel comforted… 🙂

With love,
One-Pot Petra


One Pot Garlic Cheddar Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 3 - 4 servings
  • 3 tbsp (40 grams) unsalted butter
  • 4 cloves garlic, minced
  • 2 cups (480 ml) vegetable broth
  • 1 cup (240 ml) milk, or more as needed
  • 8 oz (230 grams) uncooked fettuccine
  • ½ tsp salt, or more to taste
  • ¼ tsp ground black pepper, or more to taste
  • ½ cup ( 50 grams) shredded extra sharp white cheddar
  • 2 tbsp chopped fresh parsley (optional)
  1. In a pot, over medium high heat, melt the butter.
  2. Add the minced garlic and cook for about 30 second, until fragrant.
  3. Add the vegetable broth, milk, salt, and pepper. Bring to a boil.
  4. Reduce the heat to simmer, add the fettuccine, simmer until cooked all the way through.
  5. Remove from the heat and stir in the cheese.
  6. Add more milk if you find the sauce too thick. Heat through.
  7. Serve immediately... and most importantly, enjoy!


This yummy recipe was inspired by


One-Pot Veggie Pasta


As I have mentioned earlier, with a little baby in the house, I became a really big fan of ‘one-pot dishes’.

They save you so much time and most often result in a very delicious and flavorful dish. They are the perfect choice when you are short on time but still refuse to give up on the idea of warm and comforting lunch or dinner.




With one-pot meals, it’s all about the right amounts of ingredients. They all get cooked together, in one pot, having just enough time to lend each other all the delicious flavors.




Full of cheese and healthy vegetables, this pasta is definitely one of the yummiest one-pot meals I have ever tasted…




If you’d like to give this dish a try, which I highly recommend, you can find all the information below.




One Pot Veggie Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
  • ⅛ cup (30 ml) extra virgin olive oil
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • ½ teaspoon ground nutmeg
  • 1 medium onion, sliced
  • 2 14-oz (2 400-gram) cans sliced crimini mushrooms
  • 2 red bell peppers, sliced into thin strips
  • 1 cup (425 grams) canned white beans, rinsed
  • 3 cloves garlic, peeled, crushed and chopped
  • 6 cups (180 grams) baby spinach
  • 4 cups (950 ml) broth
  • 2 cups (500 ml) milk
  • 1 lb. (450 grams) pasta
  • 8 ounces (230 grams) Gouda cheese (or Gontina, Gruyere...), grated
  • Parmesan cheese, grated, to serve
  • salt and pepper to taste
  1. Heat the olive oil in a large pot. When the oil is hot, toss in the onions and season with a pinch of salt and pepper. Cook on medium-low until translucent. Add the garlic and cook for about 30 seconds, until fragrant. Add the mushrooms and allow to heat through and cook slightly, about 5 minutes.
  2. Throw in the chopped red pepper and white beans, season with more salt and pepper, and add the nutmeg. Stir everything together, then pour in the broth, milk and pasta.
  3. Raise the heat for a few minutes to bring the liquid to a boil, then cover the pot and lower the heat to a simmer. Cook for 7-9 minutes, stirring occasionally, until the pasta is done – it will have absorbed most of the liquid and should be al dente. Remove from heat and immediately mix in the spinach and cheese, stirring until the cheese has melted. Add more salt and pepper to taste, then serve with freshly grated Parmesan.
  4. Enjoy!


(This lovely recipe was inspired by


Send this to a friend