There’s nothing like a warm, creamy bowl of pasta to take the edge off a long day. I recently developed a simple one-pot garlic parmesan pasta recipe that’s gone straight into our family’s weeknight rotation. It’s quick, satisfying, and best of all—completely kosher. No meat, no fuss—just real dairy richness and big flavor in under 30 minutes.

Here’s how I make it:

Ingredients:

• 2 tablespoons butter
• 4 cloves garlic, minced
• 1 cup milk or more as needed
• 1 1/2 cups parve chicken broth (or broth made with parve chicken bouillon cube)
• 8 oz (half a box) fettuccine or linguine, broken in half
• 1/4 cup grated parmesan cheese
• Salt and black pepper to taste
• Fresh chopped parsley for garnish (optional)

Method:

In a large pot, heat the butter over medium heat and sauté the garlic until just fragrant, about 1 minute. Pour in the milk and broth, then stir in the dry pasta. Bring it to a boil, then reduce to a simmer. Stir often for 18–20 minutes until the pasta is tender and the sauce thickens. Add milk if sauce seems too thick, a little at a time until the desired consistency is reached. Turn off the heat, stir in the parmesan, season to taste, and serve warm—sprinkled with fresh parsley if you’re feeling fancy.