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Three-Ingredient Creamy Buttered Pasta

Prep 5 min Cook 12 min Difficulty 1/5

Easy three-ingredient creamy buttered pasta—ready in ~20 minutes with pantry staples. Simple, flexible, and perfect for quick weeknight meals.

Why this recipe works

A minimal, comforting pasta made from pantry staples: pasta, butter, and milk. Suits anyone who wants a quick, creamy dinner without cheese or complicated steps. This recipe is ideal for busy weeknights, beginner cooks, or when you need a simple base to customize with greens or protein.

Search intent: how to make simple creamy buttered pasta
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  • creamy pasta with milk and butter
  • easy weeknight pasta
  • simple pasta sauce

Key takeaways

Uses only pasta, butter, and milk plus salt and pepper.
Reserve pasta water to loosen the sauce for perfect creaminess.
Keep heat low to warm the milk—do not boil.

Recipe guide

A minimal, comforting pasta made from pantry staples: pasta, butter, and milk. Suits anyone who wants a quick, creamy dinner without cheese or complicated steps. This recipe is ideal for busy weeknights, beginner cooks, or when you need a simple base to customize with greens or protein.

A creamy pasta you can make with just pasta, butter, and milk.

  • Uses only pasta, butter, and milk plus salt and pepper.
  • Reserve pasta water to loosen the sauce for perfect creaminess.
  • Keep heat low to warm the milk—do not boil.

Ingredients

List what you need and exact amounts: 200 g pasta (any short or long shape), 30 g unsalted butter, 200 ml milk, plus salt and pepper. Reserve 60 ml (1/4 cup) pasta cooking water during draining.

Method

Boil salted water and cook pasta to al dente. Reserve 60 ml cooking water, drain, then return pasta to the warm pot off the heat. Add butter and stir until melted. Pour in milk and warm gently over low heat (do not boil). Toss pasta in the butter-milk, adding reserved water a little at a time to reach desired creaminess. Season with salt and pepper and serve immediately.

Tips & Variations

Variations: use a splash of cream or a spoonful of grated cheese for richness; add lemon zest or cracked pepper for brightness; fold in steamed greens or cooked protein to stretch the dish. Tips: keep heat low to avoid curdling milk; reserve pasta water to adjust sauce consistency.

Ingredients

  • 200 g pasta
  • 30 g butter
  • 200 ml milk

Instructions

  1. Bring a large pot of salted water to a boil and add the pasta.
  2. Cook pasta until al dente according to package directions, then reserve about 60 ml (1/4 cup) of the cooking water.
  3. Drain the pasta and return it to the warm pot off the heat.
  4. Add the butter to the pot and stir until melted.
  5. Pour in the milk and warm gently over low heat, avoiding a rolling boil.
  6. Toss the pasta in the butter-milk mixture until coated and heated through.
  7. Add reserved pasta water a little at a time to loosen sauce to desired creaminess.
  8. Season to taste with salt and pepper and serve immediately.

FAQs

Can I substitute the milk or make it richer? Yes—use cream for a richer sauce, or use a plant-based milk (unsweetened) for a dairy-free option; texture will vary.
How do I store and reheat leftovers? Store cooled leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a pan with a splash of milk or reserved pasta water to restore creaminess.
What type of pasta works best? Short shapes (penne, fusilli) or long shapes (spaghetti) both work; choose what you prefer—cook to al dente so the sauce clings better.