Description
A comforting and speedy Ditalini Pasta dish that turns simple pantry staples into a warm hug in a bowl.
Ingredients
Scale
- 3 Tbsp Extra Virgin Olive Oil
- 4 Cloves Garlic (minced)
- 8 oz Ditalini Pasta (about 2 cups)
- 3 Cups Vegetable Broth (or more, if needed)
- 1/4 Cup Cream (or milk)
- 4 Tbsp Salted Butter
- 1/2 Cup Parmesan Cheese
- Salt (to taste)
- Black Pepper (to taste)
- 1/3 Cup Chopped Parsley (for garnish, optional)
- 4 Tbsp Chili Crisp
- 1/4 Cup Parmesan or Cheddar Cheese
- 1 Can Chickpeas
Instructions
- Bring the olive oil to medium low heat in a large, lidded saucepan.
- Add the garlic and stir for about 30 seconds, or until lightly fragrant.
- Add the ditalini and stir it around with the garlic for about 1 minute.
- Add the vegetable broth, salt, and pepper to taste, and cover.
- Cook for about 2 minutes, then uncover and stir. Repeat this in 30 second intervals until the pasta is al dente.
- Add about 1/4-1/3 cup of vegetable broth if there isn’t enough liquid left in the pan.
- Add the cream (or milk), butter, and cheese, and stir well.
- Stir in the chili crunch, chickpeas, and extra cheese if you’re making the chili crunch version.
- Garnish with fresh parsley if desired and serve immediately.
Notes
For vegan options, substitute cream with coconut milk and use vegan butter and cheese alternatives.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Comfort
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 3g
- Sodium: Now provided
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 50mg