Post by Jedi on Nov 26, 2021 16:07:54 GMT -5
extra virgin olive oil
2 big pats of butter
4 or 5 fresh cloves of garlic minced or spoonful or so of jarred garlic
32 oz of vegetable stock
1 box hats pasta
pint of heavy cream
5 to 6 oz parmesan cheese shredded
dried parsley
put enough olive oil to brown and make garlic fragrant
then add the butter and mix
then add the vegetable stock and enough fresh ground pepper to your liking and a few pinches of salt and bring to a boil
add the box of hats pasta and reduce the heat to med but still a boil but slight
boil for a out 15 minutes stirring a bit here and there add more vegetable stock if it evaporates too quickly
once cooked and reduced a bit then add heavy cream but half that pint
mix well reduce heat to med/lo-lo
add the parmesan cheese and stir well
add the parsley and stir well
Dinner is served!
2 big pats of butter
4 or 5 fresh cloves of garlic minced or spoonful or so of jarred garlic
32 oz of vegetable stock
1 box hats pasta
pint of heavy cream
5 to 6 oz parmesan cheese shredded
dried parsley
put enough olive oil to brown and make garlic fragrant
then add the butter and mix
then add the vegetable stock and enough fresh ground pepper to your liking and a few pinches of salt and bring to a boil
add the box of hats pasta and reduce the heat to med but still a boil but slight
boil for a out 15 minutes stirring a bit here and there add more vegetable stock if it evaporates too quickly
once cooked and reduced a bit then add heavy cream but half that pint
mix well reduce heat to med/lo-lo
add the parmesan cheese and stir well
add the parsley and stir well
Dinner is served!