Delicious 20-Minute One-Pan Garlic PastaVeg
Elevate your weeknight dinner with this incredibly simple and flavorful One-Pan Garlic & Herb Pasta. Ready in under 20 minutes, this dish combines aromatic sautéed shallots and garlic with a blend of dried herbs, a touch of white wine, and vegetable broth. The pasta cooks perfectly right in the pan, absorbing all the savory notes. Finished with a kiss of fresh lemon zest, grated cheese, and basil, it is a quick, delicious meal that feels gourmet without the cleanup stress.
Ingredients
3 tbsp of Extra virgin olive oil
1 sliced Shallots
8 cloves Garlic (chopped)
1 tbsp All-Purpose Flour (Maida)
1 cup Dry White Wine
1 tsp Oregano
1 tsp Parsley
1 tsp Dry Thyme
to taste Sea Salt
to taste Black Salt
Lemon zest : a kiss of zest (grated)
3 1/2 cups of Vegetable broth
225 g Penne Pasta
For flavoring Grated Cheese
For garnishing Basil Leaves
Instructions
1
Thinly slice one shallot and roughly chop eight cloves of garlic.
2
Heat three tablespoons of extra virgin olive oil in a large fry pan over medium heat.
3
Add the sliced shallot and chopped garlic to the pan, stirring continuously for two to three minutes until the shallot is translucent and the garlic is fragrant.
4
Add one tablespoon of all-purpose flour to the pan.
5
Continue mixing for one to two minutes to cook off the raw flour taste.
6
Pour in half a cup of dry white wine and stir.
7
Add one teaspoon of dried oregano, one teaspoon of dried parsley, half a teaspoon of dried thyme, sea salt, freshly cracked black pepper, and a kiss of freshly grated lemon zest.
8
Mix well and simmer for about three minutes until the alcohol has evaporated.
9
Pour in three and a half cups of vegetable broth and bring the mixture to a boil over high heat. Add eight ounces of pasta, stirring gently to combine.
10
Continue to cook, stirring occasionally every two to three minutes to prevent sticking.
11
After eight to nine minutes, place a lid on the pan, lower the heat to medium-low, and simmer for another three to four minutes until the pasta is perfectly al dente.
12
Remove the pan from the heat.
13
Top with grated cheese (such as aged Manchego) and chopped fresh basil before serving directly from the pan.
