One-Pot Garlic Chilli Crisp Parmesan Pasta
One-Pot Garlic Chilli Crisp Parmesan Pasta
Ingredients
- 3 tablespoons Marion’s Kitchen Garlic Chilli Crisp
- 150 grams ditalini
- 125 ml cooking cream
- 500 ml chicken stock
- 2 tablespoons lemon juice
- 30 grams butter
- 30 grams freshly grated parmesan cheese
- to taste salt
- to taste freshly cracked black pepper
- as needed fresh parsley leaves, finely chopped, to serve (optional)
Instructions
- 1
Place a large pan or pot on the stove over medium-high heat.
⏱️ 1 min
- 2
Add the 150 grams of ditalini pasta to the pan.
⏱️ 1 min
- 3
Pour in the 500 ml of chicken stock.
⏱️ 1 min
- 4
Add the 125 ml of cooking cream.
⏱️ 1 min
- 5
Add the 3 tablespoons of Marion’s Kitchen Garlic Chilli Crisp to the pan.
⏱️ 1 min
- 6
Stir all the ingredients together thoroughly to combine them.
⏱️ 1 min
- 7
Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 8-10 minutes, stirring occasionally, until the pasta is cooked al dente and the liquid is mostly absorbed, forming a creamy sauce.
⏱️ 10 min
- 8
Remove the pan from the heat. Add the 30 grams of butter to the cooked pasta.
⏱️ 1 min
- 9
Add the 30 grams of freshly grated parmesan cheese.
⏱️ 1 min
- 10
Add the 2 tablespoons of lemon juice.
⏱️ 1 min
- 11
Stir the ingredients well until everything is combined and the sauce is smooth and creamy.
⏱️ 1 min
- 12
Season with salt and freshly cracked black pepper to taste.
⏱️ 1 min
- 13
Serve the pasta immediately, optionally garnished with finely chopped fresh parsley leaves.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pot Garlic Chilli Crisp Parmesan Pasta
- 3 tablespoons Marion’s Kitchen Garlic Chilli Crisp
- 150 grams ditalini
- 125 ml cooking cream
- 500 ml chicken stock
- 2 tablespoons lemon juice
- 30 grams butter
- 30 grams freshly grated parmesan cheese
- to taste salt
- to taste freshly cracked black pepper
- as needed fresh parsley leaves, finely chopped, to serve (optional)
Instructions
- 1
Place a large pan or pot on the stove over medium-high heat.
⏱️ 1 min - 2
Add the 150 grams of ditalini pasta to the pan.
⏱️ 1 min - 3
Pour in the 500 ml of chicken stock.
⏱️ 1 min - 4
Add the 125 ml of cooking cream.
⏱️ 1 min - 5
Add the 3 tablespoons of Marion’s Kitchen Garlic Chilli Crisp to the pan.
⏱️ 1 min - 6
Stir all the ingredients together thoroughly to combine them.
⏱️ 1 min - 7
Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 8-10 minutes, stirring occasionally, until the pasta is cooked al dente and the liquid is mostly absorbed, forming a creamy sauce.
⏱️ 10 min - 8
Remove the pan from the heat. Add the 30 grams of butter to the cooked pasta.
⏱️ 1 min - 9
Add the 30 grams of freshly grated parmesan cheese.
⏱️ 1 min - 10
Add the 2 tablespoons of lemon juice.
⏱️ 1 min - 11
Stir the ingredients well until everything is combined and the sauce is smooth and creamy.
⏱️ 1 min - 12
Season with salt and freshly cracked black pepper to taste.
⏱️ 1 min - 13
Serve the pasta immediately, optionally garnished with finely chopped fresh parsley leaves.
⏱️ 1 min