# One-Pot Parmesan Pasta

> Creamy one-pot pasta with three flavor variants: classic garlic parmesan, pesto, and miso parmesan.

Recipe page: https://goodguteats.com/recipes/one-pot-parmesan-pasta/

- Makes: 6 servings, 1 bowl each
- Category: Main course
- Cuisine: Italian-American
- Methods: One-Pot, Instant Pot
- Versions: Garlic, Pesto, Miso

## One-Pot, Garlic

Total time: ~21m.

### Nutrition

Per serving, estimated from the ingredients: 471 calories, 19 g protein, 65 g carbs, 14 g fat, 2 g fiber.

### Ingredients (for 6 servings)

- 2 tbsp Unsalted Butter
- 1 tbsp Garlic-Infused Olive Oil
- 3¼ cup Low-sodium Chicken Broth
  - Tip: Low-sodium is best, the parmesan adds plenty of salt. Vegetable broth works for vegetarian.
- 1½ cup Whole Milk
  - Tip: Lactose-free whole milk works identically if you're sensitive.
- 16 oz Pasta (Generic)
  - Tip: Short shapes work best (shells, fusilli, penne). They release more starch and cook evenly. Avoid long pasta.
- ¾ cup Parmesan Cheese
  - Tip: Block parmesan, grate yourself. Pre-shredded has anti-caking agents that make the sauce grainy.
- Salt
- Black Pepper
- to taste Fresh Parsley
- to taste Red Pepper Flakes

### Steps

1. In a large pot or deep skillet over medium, melt 2 T Butter with 1 T Garlic-Infused Olive Oil (~1m)
2. Add 3¼ C Chicken Broth, 1½ C Milk, and 16 oz Pasta and stir to separate noodles. (~1m)
3. Bring to a boil. (~4m)
4. Reduce heat to medium-low. Simmer uncovered, stirring, until Pasta is al dente and most liquid is absorbed. (~10m)
5. Remove from heat. (~1m)
6. Stir in ¾ C Parmesan Cheese gradually until melted and sauce is silky. (~2m)
7. Season with Salt Black Pepper Serve immediately. (~1m)
8. Garnish with Fresh Parsley Red Pepper Flakes (~1m)

Pasta cooks directly in the sauce: one pot, no draining, creamy starch-emulsified sauce.

## One-Pot, Pesto

Total time: ~22m.

### Nutrition

Per serving, estimated from the ingredients: 517 calories, 20 g protein, 66 g carbs, 19 g fat, 2 g fiber.

### Ingredients (for 6 servings)

- 2 tbsp Unsalted Butter
- 1 tbsp Garlic-Infused Olive Oil
- 3¼ cup Low-sodium Chicken Broth
  - Tip: Low-sodium is best, the parmesan adds plenty of salt. Vegetable broth works for vegetarian.
- 1½ cup Whole Milk
  - Tip: Lactose-free whole milk works identically if you're sensitive.
- 16 oz Pasta (Generic)
  - Tip: Short shapes work best (shells, fusilli, penne). They release more starch and cook evenly. Avoid long pasta.
- ¾ cup Parmesan Cheese
  - Tip: Block parmesan, grate yourself. Pre-shredded has anti-caking agents that make the sauce grainy.
- 3 tbsp [Good Gut Pesto](https://goodguteats.com/recipes/pesto/index.md)
  - Swap: 3 tbsp Pesto Sauce
  - Tip: Most store-bought pesto contains garlic, which is high in fructans. If garlic triggers your IBS, look for garlic-free pesto or make your own with garlic-infused oil. Source: [Monash University: onion, garlic and infused oils](https://www.monashfodmap.com/blog/all-about-onion-garlic-and-infused-oils-on-the-low-fodmap-diet/)
- Salt
- Black Pepper
- to taste Fresh Parsley
- to taste Red Pepper Flakes

### Steps

1. In a large pot or deep skillet over medium, melt 2 T Butter with 1 T Garlic-Infused Olive Oil (~1m)
2. Add 3¼ C Chicken Broth, 1½ C Milk, and 16 oz Pasta and stir to separate noodles. (~1m)
3. Bring to a boil. (~4m)
4. Reduce heat to medium-low. Simmer uncovered, stirring, until Pasta is al dente and most liquid is absorbed. (~10m)
5. Remove from heat. (~1m)
6. Stir in ¾ C Parmesan Cheese gradually until melted and sauce is silky. (~2m)
7. Stir in 3 T Pesto Sauce until evenly distributed. (~1m)
8. Season with Salt Black Pepper Serve immediately. (~1m)
9. Garnish with Fresh Parsley Red Pepper Flakes (~1m)

Pasta cooks directly in the sauce: one pot, no draining, creamy starch-emulsified sauce.

## One-Pot, Miso

Total time: ~22m.

### Nutrition

Per serving, estimated from the ingredients: 479 calories, 19 g protein, 67 g carbs, 15 g fat, 3 g fiber.

### Ingredients (for 6 servings)

- 2 tbsp Unsalted Butter
- 1 tbsp Garlic-Infused Olive Oil
- 3¼ cup Low-sodium Chicken Broth
  - Tip: Low-sodium is best, the parmesan adds plenty of salt. Vegetable broth works for vegetarian.
- 1½ cup Whole Milk
  - Tip: Lactose-free whole milk works identically if you're sensitive.
- 16 oz Pasta (Generic)
  - Tip: Short shapes work best (shells, fusilli, penne). They release more starch and cook evenly. Avoid long pasta.
- ¾ cup Parmesan Cheese
  - Tip: Block parmesan, grate yourself. Pre-shredded has anti-caking agents that make the sauce grainy.
- 1½ tbsp White Miso
- Salt
- Black Pepper
- to taste Fresh Parsley
- to taste Red Pepper Flakes

### Steps

1. In a large pot or deep skillet over medium, melt 2 T Butter with 1 T Garlic-Infused Olive Oil (~1m)
2. Add 3¼ C Chicken Broth, 1½ C Milk, and 16 oz Pasta and stir to separate noodles. (~1m)
3. Bring to a boil. (~4m)
4. Reduce heat to medium-low. Simmer uncovered, stirring, until Pasta is al dente and most liquid is absorbed. (~10m)
5. Remove from heat. (~1m)
6. Stir in ¾ C Parmesan Cheese gradually until melted and sauce is silky. (~2m)
7. In a small bowl, whisk 1½ T Miso with 2 tbsp of the hot pasta liquid until smooth. Stir into the pasta. (~1m)
8. Season with Salt Black Pepper Serve immediately. (~1m)
9. Garnish with Fresh Parsley Red Pepper Flakes (~1m)

Pasta cooks directly in the sauce: one pot, no draining, creamy starch-emulsified sauce.

## Instant Pot, Garlic

Total time: ~20m.

### Nutrition

Per serving, estimated from the ingredients: 471 calories, 19 g protein, 65 g carbs, 14 g fat, 2 g fiber.

### Ingredients (for 6 servings)

- 2 tbsp Unsalted Butter
- 1 tbsp Garlic-Infused Olive Oil
- 3¼ cup Low-sodium Chicken Broth
  - Tip: Low-sodium is best, the parmesan adds plenty of salt. Vegetable broth works for vegetarian.
- 1½ cup Whole Milk
  - Tip: Lactose-free whole milk works identically if you're sensitive.
- 16 oz Pasta (Generic)
  - Tip: Short shapes work best (shells, fusilli, penne). They release more starch and cook evenly. Avoid long pasta.
- Salt
- Black Pepper
- ¾ cup Parmesan Cheese
  - Tip: Block parmesan, grate yourself. Pre-shredded has anti-caking agents that make the sauce grainy.
- to taste Fresh Parsley
- to taste Red Pepper Flakes

### Steps

1. Set Instant Pot to SAUTÉ. Melt 2 T Butter with 1 T Garlic-Infused Olive Oil (~1m)
2. Press CANCEL. Add 3¼ C Chicken Broth 1½ C Milk 16 oz Pasta Salt Black Pepper Stir to combine. (~1m)
3. Seal lid. Set to HIGH pressure. (~8m)
4. Pressure cook on HIGH. (~4m)
5. Quick release pressure. (~1m)
6. Open lid. Stir. It will look liquidy at first. It thickens fast. (~1m)
7. Stir in ¾ C Parmesan Cheese gradually until melted and sauce is creamy. (~2m)
8. Serve immediately. (~1m)
9. Garnish with Fresh Parsley Red Pepper Flakes (~1m)

Pressure cook for ultra-fast weeknight pasta. Same creamy result in less time.

## Instant Pot, Pesto

Total time: ~21m.

### Nutrition

Per serving, estimated from the ingredients: 517 calories, 20 g protein, 66 g carbs, 19 g fat, 2 g fiber.

### Ingredients (for 6 servings)

- 2 tbsp Unsalted Butter
- 1 tbsp Garlic-Infused Olive Oil
- 3¼ cup Low-sodium Chicken Broth
  - Tip: Low-sodium is best, the parmesan adds plenty of salt. Vegetable broth works for vegetarian.
- 1½ cup Whole Milk
  - Tip: Lactose-free whole milk works identically if you're sensitive.
- 16 oz Pasta (Generic)
  - Tip: Short shapes work best (shells, fusilli, penne). They release more starch and cook evenly. Avoid long pasta.
- Salt
- Black Pepper
- ¾ cup Parmesan Cheese
  - Tip: Block parmesan, grate yourself. Pre-shredded has anti-caking agents that make the sauce grainy.
- 3 tbsp [Good Gut Pesto](https://goodguteats.com/recipes/pesto/index.md)
  - Swap: 3 tbsp Pesto Sauce
  - Tip: Most store-bought pesto contains garlic, which is high in fructans. If garlic triggers your IBS, look for garlic-free pesto or make your own with garlic-infused oil. Source: [Monash University: onion, garlic and infused oils](https://www.monashfodmap.com/blog/all-about-onion-garlic-and-infused-oils-on-the-low-fodmap-diet/)
- to taste Fresh Parsley
- to taste Red Pepper Flakes

### Steps

1. Set Instant Pot to SAUTÉ. Melt 2 T Butter with 1 T Garlic-Infused Olive Oil (~1m)
2. Press CANCEL. Add 3¼ C Chicken Broth 1½ C Milk 16 oz Pasta Salt Black Pepper Stir to combine. (~1m)
3. Seal lid. Set to HIGH pressure. (~8m)
4. Pressure cook on HIGH. (~4m)
5. Quick release pressure. (~1m)
6. Open lid. Stir. It will look liquidy at first. It thickens fast. (~1m)
7. Stir in ¾ C Parmesan Cheese gradually until melted and sauce is creamy. (~2m)
8. Stir in 3 T Pesto Sauce until evenly distributed. (~1m)
9. Serve immediately. (~1m)
10. Garnish with Fresh Parsley Red Pepper Flakes (~1m)

Pressure cook for ultra-fast weeknight pasta. Same creamy result in less time.

## Instant Pot, Miso

Total time: ~21m.

### Nutrition

Per serving, estimated from the ingredients: 479 calories, 19 g protein, 67 g carbs, 15 g fat, 3 g fiber.

### Ingredients (for 6 servings)

- 2 tbsp Unsalted Butter
- 1 tbsp Garlic-Infused Olive Oil
- 3¼ cup Low-sodium Chicken Broth
  - Tip: Low-sodium is best, the parmesan adds plenty of salt. Vegetable broth works for vegetarian.
- 1½ cup Whole Milk
  - Tip: Lactose-free whole milk works identically if you're sensitive.
- 16 oz Pasta (Generic)
  - Tip: Short shapes work best (shells, fusilli, penne). They release more starch and cook evenly. Avoid long pasta.
- Salt
- Black Pepper
- ¾ cup Parmesan Cheese
  - Tip: Block parmesan, grate yourself. Pre-shredded has anti-caking agents that make the sauce grainy.
- 1½ tbsp White Miso
- to taste Fresh Parsley
- to taste Red Pepper Flakes

### Steps

1. Set Instant Pot to SAUTÉ. Melt 2 T Butter with 1 T Garlic-Infused Olive Oil (~1m)
2. Press CANCEL. Add 3¼ C Chicken Broth 1½ C Milk 16 oz Pasta Salt Black Pepper Stir to combine. (~1m)
3. Seal lid. Set to HIGH pressure. (~8m)
4. Pressure cook on HIGH. (~4m)
5. Quick release pressure. (~1m)
6. Open lid. Stir. It will look liquidy at first. It thickens fast. (~1m)
7. Stir in ¾ C Parmesan Cheese gradually until melted and sauce is creamy. (~2m)
8. In a small bowl, whisk 1½ T Miso with 2 tbsp of the hot pasta liquid until smooth. Stir into the pasta. (~1m)
9. Serve immediately. (~1m)
10. Garnish with Fresh Parsley Red Pepper Flakes (~1m)

Pressure cook for ultra-fast weeknight pasta. Same creamy result in less time.

Recipes, not medical advice.