Unlock the Secret to Perfect Pasta with This One Simple Pantry Ingredient!

I sometimes wish those with older children had given me a heads-up about this parenting phase. My once easygoing kids, who used to eat whatever I prepared without fussing over texture or color, are now asserting their independence through their meal choices. We’ve had numerous evenings where at least one kid chooses to skip dinner entirely.

While I’m not here to dish out parenting advice—though I’d welcome any—you’re here for a kid-friendly recipe. My go-to is a butter pasta that’s ready in 10 minutes. My children eat it quietly, and it’s refined enough for adult guests. My secret ingredient for an extraordinary butter pasta is nutritional yeast.

Understanding Nutritional Yeast

Nutritional yeast, a staple in vegan pantries, is known for its cheesy, nutty flavor loaded with umami and health benefits. This inactive yeast is cultivated on sugar cane and beet molasses.

Initially, I dismissed it as just another vegan trend, but after being introduced to it by Senior Editor Laurel Randolph last year, I now always have a bag of Trader Joe’s nutritional yeast on hand, right next to my salt and pepper.

When my recipes call for Parmesan, particularly in dishes like butter pasta, I opt for a heaping tablespoon of nutritional yeast. It blends seamlessly into the butter, offering a similar depth of cheesy flavor while being both cost-effective and long-lasting.

My Method for Butter Pasta with Nutritional Yeast

If you have a preferred butter pasta recipe, simply stir in one heaping tablespoon of nutritional yeast into the melted butter for an instant upgrade in flavor, even without any cheese.

Here’s how I whip up my 10-minute butter pasta:

Start by boiling eight cups of water with two teaspoons of salt. I use half the usual amount of water so it boils faster and becomes starchy enough post-cooking to thicken the butter sauce effectively.

Once boiling, add a pound of dry pasta, stirring occasionally to prevent sticking.

In the meantime, melt a stick of unsalted butter in a large skillet over medium-high heat until it turns a light golden color, known as brown butter.

Remove the skillet from heat to prevent the butter from burning. Stir in a heaping tablespoon of nutritional yeast and a pinch of black pepper.

Using tongs or a strainer, transfer the cooked pasta into the skillet. Mix well to coat the pasta in the butter. Then, add about 1/2 cup of the starchy pasta water, stirring until the sauce becomes rich and silky. Taste and season with more salt if needed, though I find the pasta water usually adds enough flavor.