Creamy. Galricky. Noodles. Do I have your attention yet?
So…if you are looking for a super healthy recipe – this is probably not the blog post for you. This recipe has ALL.THE.CARBS…and I’m sorry, but carbs are DELICIOUS! This is the perfect side recipe for virtually ANY dinner. Or, what the heck – get crazy and throw in some grilled chicken or shrimp and VOILA! You have a main dish! Other than the obvious reasons that this is delicious (garlic + noodles), this recipe is awesome because it can be made with or without dairy – and is family friendly for even the pickiest eaters!
And as if it wasn’t enough that this is delicious (did I mention garlic + noodles…oh, and creamy???), this will NOT break the bank! I would imagine you probably already have garlic and milk in your pantry, so the major expenditure here is for noodles and chicken broth. This makes a LOT of noodles! I spent a total of $2.98 to make this side dish.
I made this dairy free by using Unsweetened Coconut Milk instead of Milk or Cream. I would 100% recommend coconut milk over almond milk or any other dairy free options, because I feel like it has the closest taste/texture/cook as regular milk/cream. If you want this to be a little lighter – go with a coconut milk option for drinking, or if you really want to get crazy, go ahead and get yourself a can of full fat coconut milk and enjoy all of that thick, creamy deliciousness! If you are making this with Dairy Milk…Don’t skimp on the good stuff! Get yourself some whole milk, half and half, or heavy cream. Skim milk just doesn’t cut it with this one.
Now go enjoy some creamy, garlicky, carb filled deliciousness!
Creamy Garlic Noodles (with Dairy Free Substitute)
Difficulty: EasyIngredients
Drizzle of Olive Oil
6 Cloves Minced Garlic
1 Chopped Shallot
16 oz. Linguini Noodles
4 Cups Chicken Broth
3 Cups Milk (Dairy) or Unsweetened Coconut Milk (Dairy Free)
2 tsp dried Parsley
Salt & Pepper to Taste
Directions
- Heat Olive Oil in Large Pan and sauté garlic and shallot, stirring constantly until soft and fragrant.
- Pour 4 cups of chicken broth and 3 cups of milk or coconut milk into the pan. Salt and Pepper to taste.
- Break linguini noodles in half and place in different directions in the pan to avoid clumps. Submerge pasta as much as possible. Stir noodles occasionally to avoid clumping.
- Bring mixture to a boil, then reduce heat and simmer, uncovered, for approx. 20 minutes, stirring occasionally.
- Liquid will condense as noodles continue to cook. If pan gets too dry, add more milk or coconut milk as needed.
- After liquid has condensed, gently stir in the parsley, and add additional salt and pepper if needed. Let sit for 5 minutes before serving. Sauce will continue to absorb/thicken as the noodles cool.
- Enjoy!
