Easy herb, butter, and garlic pasta
A lot of people think that edibles are little more than pot brownies or cookies, sweet snacks that aren’t overly appealing when you’re craving a meal, but it’s actually quite easy to infuse all different types of pasta, and here we’re going to show you how to make a butter garlic variety that tastes incredible. Garlic pasta comes with a mild flavour that is easy to spice up with hot sauce or perfect on its own. It can be served as a side or a main, and you’ll barely notice any difference in taste because garlic does a good job of covering up any earthy flavour that might normally linger due to the cannabis component.
Fast and easy cannabis-infused garlic pasta
If you’re looking for an easy pasta recipe that packs a powerful punch, then you’ve come to just the right place. Part of what makes butter garlic pasta so amazing is that you don’t need much for fancy ingredients that you wouldn’t normally keep stocked in the kitchen, so it’s the perfect choice when you’re low on groceries or just wanting something light and filling to eat.
Preparation time: 10 minutes
Cooking time: 20 minutes
Calories: 210
Servings: 4
Ingredients
- 3 crushed cloves of garlic
- 8 ounces spaghetti noodles
- ½ cup grated parmesan cheese
- 10 tablespoons cannabutter
- 2 tablespoons fresh chopped parsley
- 1 teaspoon crushed red peppers
- ¼ teaspoon Himalayan salt
- Pinch of table salt
- Black pepper to taste
Tools
- Large pot
- Spaghetti Spoon
- Strainer
- Saucepan
- Whisk
Instructions
-
Add a pinch of table salt to a large pot of water then use it to cook the spaghetti noodles according to the instructions that are on the package.
Upon completion of spaghetti, drain the water from the noodles.
Combine the cannabutter, pepper flakes, and garlic in a saucepan over low to medium heat until the cannabutter has melted completely.
Now, whisk the cannabutter mixture continuously while it cooks for approximately 4-5 minutes. When it’s finished, the foam should disappear, and the liquid should have a nice golden brown colour.
Remove the saucepan from the hot burner, and then add the parmesan cheese, Himalayan salt, and a dash of pepper to taste.
Stir the garlic butter pasta really well until all of the parmesan cheese has melted, and it looks like the spices have been evenly dispersed.
Separate the pasta into individual servings, garnishing each bowl or plate with a pinch of freshly chopped parsley leaves.
Serving/storage
Generally, garlic pasta should be served immediately while it’s fresh for the best texture because noodles do have a tendency to change and get chewy after they’re left in the fridge. However, if you do find yourself with leftovers, or you’d like to prepare convenient ready-to-heat meals for the freezer, this recipe is compatible, as long as you use the appropriate containers for storage and maintain a consistent temperature until you’re ready to eat them. If frozen they may need some time to defrost, so it’s a good idea to leave them at room temperature for at least 1 hour before preheating.
