I love one pot pasta dishes, and I know a lot of you do too. They’re quick, easy, and pack a lot of flavor into one little dish that needs to be cleaned at the end.
Author: Laura Blaine
Serves: Serves 4
Ingredients
1tbsp butter
1 Garlic clove
1 cup chicken broth
1 cup whole milk
5oz Gluten Free Tagliatelle
2- 3 sun dried tomatoes, chopped
Freshly cracked pepper
¼ cup grated Parmesan
Instructions
Mince the garlic and sauté it with butter in a deep saucepan over medium heat for 1-2 minutes, or just until it's soft and melted, do not let it brown.
Add the chicken broth, milk, pasta, sun dried tomato pieces, and a dose of freshly cracked pepper to the skillet. Make sure the pasta is submerged below the liquid.
Place a lid on the pasta and allow the liquid in the saucepan to come to a boil. Once it reaches a boil, give it a quick stir to make sure the pasta is not stuck to the bottom. Return the lid to the top, turn the heat down to low, and let it simmer for about 10-12 minutes, or until the pasta is tender. Stir briefly every 4-5 minutes as it simmers to keep the pasta from sticking to the bottom of the saucepan.
If the pasta is still very soupy at that point, remove the lid and let it simmer for 3-5 minutes more, or until the sauce has reduced and thickened slightly. Once thickened, sprinkle the Parmesan over top and serve.
Notes
The sauce will continue to thicken after the pasta is removed from the heat. Its best served immediately.
Recipe by at https://laurasglutenfreekitchen.com/2016/07/gluten-free-creamy-sun-dried-tomato-pasta/