These Buttered Noodles are a quick and easy 20-minute dinner! Tender pappardelle pasta is tossed in a simple yet decadent butter and herb sauce and finished off with a sprinkle of fresh black pepper.
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You’ve probably had some version of butter noodles at some point in your life. You know, pasta with a “sauce” made of melted butter and maybe a sprinkle of salt?
Well, these Buttered Noodles are basically just that…with a couple of extra ingredients. But don’t worry, this recipe is still just as simple.
A 20-minute, one-pot dinner up of pappardelle pasta, reserved pasta water, parmesan, butter, black pepper, and a sprinkle of fresh parsley!
Who knew something so simple could be this decadent?
Looking for more one-pot pasta recipes? Check out my one-pot sausage, tomato, and pesto pasta, my one-pot chicken fajita pasta, or my one-pot BBQ chicken and bacon pasta!
Ingredients needed for Buttered Noodles:
While these buttered noodles aren’t quite just butter and noodles, but they’re just about as simple. Here’s what you’ll need:
- Pasta: I like to use pappardelle pasta, but really any pasta shape will work.
- Butter: I tend to use salted butter but if you prefer to have a little bit more control over the saltiness of your pasta, feel free to use unsalted and add salt to taste before serving.
- Pasta Water: you’ll reserve some of the pasta water to mix with the buttery sauce. The starchy water creates a deliciously creamy texture.
- Parmesan Cheese: I recommend grating your own parmesan for the best texture. Pre-grated cheeses can become gritty when melted.
- Parsley: mixing in a sprinkle of freshly chopped parsley adds freshness and a pop of color to this simple pasta dish.
- Freshly Cracked Black Pepper: pepper adds a kick of heat which cuts the richness of the butter sauce perfectly.
How to make Buttered Noodles
This easy pasta dinner could not be simpler to make! Just 20 minutes and it’s ready to go!
- Cook the pasta: Bring a large pot of salted water to a boil. Add pasta, bring to a boil, and cook on medium-high heat until the pasta is cooked to your liking. Drain, but reserve 1 cup of the pasta water.
- Make the sauce: To the pot with the pasta, add in butter, a splash of pasta water, parmesan, and parsley. Stir until the sauce comes together, thinning with additional pasta water as needed.
- Season and serve: Add salt and pepper to taste to the pasta, then serve and enjoy!
FAQs
While butter noodles can just be…well…butter and noodles, we’re taking the flavor up a notch by adding parmesan cheese, black pepper, and fresh parsley. So simple and incredibly delicious!
I mean, can you ever really put butter and pasta together and have it not be good? I don’t think so!
Leftovers will last in an airtight container in the fridge for up to 3 days.
You can, although the texture won’t be as good once thawed. If you do plan on freezing these noodles, cook the pasta al dente or slightly under. Cool completely, then store in an airtight container in the freezer for up to 3 months. When you’re ready to serve, thaw in the fridge and warm in the microwave or on the stove.
You can reheat the pasta either in the microwave or on the stove. I recommend adding a splash of water or broth to thin out the sauce and prevent the noodles from burning.
Tips and tricks
- Save the pasta water! Make sure you reserve 1 cup of the pasta water when you drain it. You may not need the full cup, but you’ll use some of it for the butter sauce.
- Drain but don’t rinse the pasta. Rinsing the pasta will rid it of any excess starch. The starch is what helps the buttery sauce stick to the noodles.
- Use high quality butter. Butter is the MVP of the sauce. Use the good stuff!
- Grate your own cheese. Pre-grated cheeses contain an anti-caking agent that can cause a gritty or grainy texture when melted. I always recommend grating your own cheese for the best results, but it’s especially important in a recipe this simple!
Variations
- Make garlic butter noodles: Add fresh garlic by removing the pasta from the pan and sautéing minced garlic in a little bit of butter. Once the garlic is cooked, add everything else! Another option is to swap the regular butter out for some of my garlic butter.
- Use another pasta: I love the texture of pappardelle noodles with the butter sauce, but feel free to use whatever pasta shape your heart desires. Anything goes!
- Spice it up: Give your pasta a kick of heat with red pepper flakes or cayenne pepper.
- Add meat: Cooked shredded chicken or bacon bits would be great in this.
- Add veggies: Feel free to add in whatever veggies you like! Try broccoli, peas, carrots, mushrooms, peppers, kale, spinach, you name it. If you do add veggies, remove the pasta from the pan and cook them in oil or butter before adding the rest of the ingredients.
Serving suggestions
These Buttered Noodles make a delicious vegetarian entree served with a side of roasted green beans, garlic bread, or roasted vegetables.
They also work great as a side dish with your favorite protein! Try grilled chicken thighs, Swedish meatballs, air fryer pork chops, or air fryer salmon.
More creamy pasta recipes
Easy Buttered Noodles
written by Ashley Fehr
Ingredients
- 250 grams pappardelle (or any other pasta) about 8-9 oz
- 3 tablespoons salted butter (or unsalted and increase salt to taste)
- 1 cup reserved pasta water
- 2 tablespoons freshly shredded Parmesan cheese
- 1 tablespoon fresh parsley
- freshly cracked black pepper to taste
Instructions
- Bring a large pot of water to a boil over high heat and salt well (at least 1 teaspoon of salt).
- Add pasta and bring back to a boil, reduce heat to medium-high (high enough to maintain a boil but not boil over). Cook, stirring often, until pasta is al dente (or to desired tenderness).
- Turn off heat and reserve 1 cup pasta water.
- Drain remaining water.
- To the pot with the pasta, add the butter, a small splash of reserved pasta water, Parmesan and parsley. Stir until butter is melted, adding additional pasta water so that the sauce comes together and coats the noodles. Season with salt if necessary and freshly cracked black pepper.
Notes
- Save the pasta water! Make sure you reserve 1 cup of the pasta water when you drain it. You may not need the full cup, but you’ll use some of it for the butter sauce.
- Drain but don’t rinse the pasta. Rinsing the pasta will rid it of any excess starch. The starch is what helps the buttery sauce stick to the noodles.
- Use high quality butter. Butter is the MVP of the sauce. Use the good stuff!
- Grate your own cheese. Pre-grated cheeses contain an anti-caking agent that can cause a gritty or grainy texture when melted. I always recommend grating your own cheese for the best results, but it’s especially important in a recipe this simple!
Nutrition Information
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