One Pot Creamy Chili Oil Pasta

One pot creamy chili oil pasta is the perfect solution for those busy weeknights. You can make this in under 20 mins and in only 1 pot (less dishes to wash- yay!)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large pot, heat the vegetable oil (or butter) over medium heat. Add minced garlic and cook for about 1-2 minutes until fragrant, being careful not to let the garlic brown.

Step 2

Add pasta to the pot, stirring to coat the pasta evenly with the infused garlic oil. You can use any short pasta such as bowtie, penne, fusilli etc.

Step 3

Once the pasta is coated with the garlic oil, pour in the vegetable broth and bring it to a simmer.

Step 4

Once the broth is simmering, reduce the heat to medium-low and let the pasta cook, stirring occasionally, until it is al dente and most of the liquid has been absorbed, about 10-12 minutes. If your pasta has absorbed too much broth and is still raw, add a little bit more broth until it's al dente.

Step 5

Stir in the heavy cream and chili oil, combining everything well to create a creamy and spicy sauce.

Step 6

Season the pasta with salt and pepper to taste, adjusting as needed. Add more chili oil if you want it more spicy and more heavy cream if you want it to be more creamy.

Step 7

Remove the pot from the heat and stir in the grated Parmesan cheese until it melts and blends into the creamy sauce.

Step 8

Let the pasta rest for a couple of minutes to allow the sauce to thicken slightly.

Step 9

Garnish the pasta with extra chili oil and grated parmesan cheese as you please. Enjoy!