One Pot Sun-Dried Tomato Alfredo Linguine
By Amber Gill
There are days when you want to take your time and make the effort to cook a meal and then there are days when you just don’t have time to slave over a hot stove for hours on end. This recipe makes a perfect last minute, go to meal, for yourself, your family, kids or even lunch and dinner guests.
The great thing about pasta is that it’s quick to make and total comfort food and in this case, an easy one-pot meal. Score!! Dig into this meal soon after it’s cooked and enjoy it while it’s hot.
One Pot Sun-Dried Tomato Alfredo Linguine
Prep time: 15mins | Cook time: 20 mins | Total time: 35 mins | Serving size: 4
Ingredients
- 2.5 tablespoons butter
- 3 garlic cloves
- 2 cups chicken stock
- 1.5 cups milk
- 300g fettuccine pasta
- 1/4 cup Parmesan cheese plus extra for serving
- 15 sun-dried tomatoes
- Salt and pepper
Instructions
- Grate the cheese and leave it to the side for later. Cut the sun-dried tomatoes in half and put them to one side too
- Put a medium-sized saucepan over medium heat and add the butter, to melt it. Don’t let it burn! Crush the garlic or finely chop it and add this to the butter. Let it soften but don’t let it get brown or dark, it can burn quickly.
- Add the sun-dried tomatoes, milk, chicken stock, salt and pepper and fettuccine. Push the pasta down so it’s covered by the liquids.
- Put a lid on the pan and allow it to start boiling. This should take 5-10 mins. At this point just stir it once or twice and put the lid back on.
- Turn the heat to low and let it simmer and cook for 10-12 mins or until the pasta is al dente. Give it a stir twice during this time to make sure it’s not stuck to the bottom of the pan. Don’t make the mistake of overcooking pasta, it should have a slight bite to it so just check after 10 minutes that it’s cooked. If not, keep checking every 2 minutes until it is done.
- If the sauce is too thin, allow it to cook another few minutes without the lid and then add the Parmesan cheese.
Eat and Enjoy!!!
