Summary
| Prep Time | 5 mins |
| Cook Time | 20 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g spahetti
- 1 liter vegetable broth
- 500 ml milk
- 4 clove (s) garlic
- 2 tablespoon butter
- 60 g parmesan, rated
- 100 g cheese, rated
- salt and pepper
- 2 tablespoon olive oil
- 3 tablespoon parsley, frozen or fresh
Print Recipe
Pin Recipe Instructions
- Chop the garlic and sauté in oil in a deep, large pan, do not fry. When the garlic is translucent, deglaze with the vegetable stock and milk. Put the spaghetti raw in the pan. Season with salt and pepper and bring to the boil briefly. As soon as it boils, reduce the heat and stir everything well, then put a lid on. Stir vigorously every 5 minutes to prevent the noodles from sticking together.
- When the pasta is al dente after approx. 15-20 minutes and the sauce has boiled down well, add the parmesan, butter and grated cheese. Now stir the spaghetti again well and fold in the parsley.
- Serve hot.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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