Garlic Bread Pasta and More Pressure Cooker Goodness
This creamy garlic bread pasta dish combines buttery noodles, crispy golden breadcrumbs, and bold herb flavor — all pressure-cooked to comfort perfection.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 pound Cavatappi Pasta twists that keep sauce clinging real good
- ¾ cup Dried plain breadcrumbs for that golden, crispy topping
- ½ cup Salted butter plus 3 tablespoons more for breadcrumbs
- 1 tablespoon Dried parsley adds a touch of green and fresh taste
- 1 teaspoon Italian seasoning brings that classic pasta vibe
- ½ teaspoon Kosher salt deepens all the flavors
- ¼ teaspoon Pepper little spice to wake up the dish
- 3 Large cloves garlic, minced the heart and soul of your garlic bread pasta
Instructions
Instructions
- Bring a large pot of salted water to a boil. Cook cavatappi pasta until al dente. Reserve ½ cup of pasta water before draining.
- Melt ½ cup butter in a large skillet over medium heat. Add minced garlic and cook for 1–2 minutes until fragrant.
- Stir in parsley, Italian seasoning, kosher salt, and pepper. Cook for 1 minute to blend flavors.
- Add cooked pasta to the skillet and toss to coat. Add reserved pasta water a little at a time if pasta appears dry.
- In a small pan, melt 3 tablespoons of butter. Stir in breadcrumbs and cook until golden and crisp while stirring constantly.
- Sprinkle crisp breadcrumbs over pasta before serving. Enjoy immediately with all the buttery, garlicky crunch.
Notes
Store leftovers within 2 hours. Refrigerate up to 3 days or freeze for future use. Add butter or pasta water when reheating for best texture.