One-Pan Garlic & Herb Pasta
Ingredients
- 3 tbsp extra virgin olive oil 45 ml
- 1 shallot
- 8 cloves garlic
- 1 tbsp all purpose flour 8 grams
- 1/2 cup dry white wine 120 ml
- 1 tsp dried oregano 1 gram
- 1 tsp dried parsley 1 gram
- 1/2 tsp dried thyme .50 grams
- 3 1/2 cups vegetable broth 840 ml
- 8 oz penne pasta 225 grams
- 1/4 cup grated Manchego cheese 30 grams
- 1 lemon
- handful freshly chopped basil
- sea salt & black pepper
Instructions
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Heat a large fry pan with a medium heat and add in the olive oil
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In the meantime, thinly slice the shallot and roughly chop the garlic
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Add the shallot and garlic into the hot fry pan, mix continuously, after 2 to 3 minutes and the shallot is translucent, add in the flour, continue to mix for 1 to 2 minutes, then add in the white wine, oregano, parsley, thyme, a kiss of lemon zest and season with sea salt & black pepper, mix together and then simmer
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After 3 minutes and the alcohol has been cooked off in the wine, add in the vegetable broth, raise to a high heat and give it a gentle mix until well mixed together
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Once it comes to a boil add in the pasta, mix every 2 to 3 minutes so the pasta doesn't stick together and it all evenly cooks
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After 8 to 9 minutes, which in my case is about 3 minutes shy of the pasta being cooked al dente, place a lid on the pan and lower to a low-medium heat, simmer for 3 to 4 minutes or until the pasta is just cooked al dente, then remove the pan from the heat
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Serve directly out of the pan, topped off with the grated cheese and chopped basil, enjoy!
Recipe Notes
Get the Spanish Olive Oil I used to make this Recipe