Parmesan Noodles – Yummy Toddler Food

This is my go-to method for the creamiest, easiest Parmesan Noodles to share with the kids. It’s a deliciously comforting vegetarian meal or works as a base for almost any protein.

My kids love pasta of all kinds and they have a soft spot for Buttered Noodles. And while that is a great plain option, I often want a little more flavor. Enter Parmesan Noodles!

I love how fast these are and that I love them as much as my kids—though I like to add ample cracked black pepper to my serving! We usually pair these with Baked Chicken Tenders, Roasted Frozen Broccoli, or cut-up fresh fruit and veggies.

(You may also like my Cauliflower Alfredo and my Carrot Pasta Sauce.)

Ingredients You Need

Here’s a look at the ingredients you need to have on hand to make Parmesan Noodles so you know what to pick up from the store or have ready.

• Pasta: I use fettuccine or spaghetti here but any shape of noodle will work, so use what your kids like.
• Butter: I prefer to cook and bake with unsalted butter so I can control the saltiness. (The recipe will work with salted butter, though, if that’s all you have.)
• Cream: You can use heavy whipping cream, half and half, or even whole milk to add a little richness to the dish.
• Parmesan cheese: This works best with a block of Parmesan (or Pecorino Romano) cheese. By grating it yourself, the fine pieces of cheese melt into the sauce more completely. (I know this is an extra step, but it’s worth it.) If you prefer or need to use store-bought cheese, choose shredded Parmesan cheese in the dairy aisle, not the shelf-stable kind.
• Pasta cooking water: Toward the end of the pasta cooking time, you’ll want to ladle out some of the cooking water. This will help to create the sauce, so don’t skip this step.
• Black pepper (optional): This is delicious on adult servings or on kid servings if they like a little spice.

How to Make Parmesan Noodles

Here’s a preview of how to make these Parmesan Noodles so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.

Step 1. Cook the pasta according to package directions, reserving ½ cup of the cooking water toward the end of the cooking. Drain the pasta.

Step 2. Return the pasta to the pot. Add the butter, cream, Parmesan, and a little of the cooking water at a time as you toss the pasta. Continue tossing until the butter and cheese are melted. Serve.

How to Store

Store leftover Parmesan Noodles in an airtight container in the fridge for up to 5 days. To reheat, portion into a heat-safe bowl and sprinkle with water. (This helps to add a little moisture so the pasta isn’t dry.) Warm in 30 second increments, stirring in between, until warmed through.

Best Tips for Success

• This works best with wheat-based dried pastas as the starch from the pasta cooking water helps create the smooth sauce.
• Top with additional Parmesan cheese or cracked black pepper.
• Serve with a side of white beans, peas, Tofu Nuggets, Boiled Broccoli, Spinach Eggs, or an other preferred simple side.
• Little kids may have an easier time eating spaghetti or other long pasta if you cut it with a pair of kitchen scissors.

I’d love to hear your feedback on this post, so please rate and comment below!

• Bring a large pot of salted water to a boil over high heat. Cook the pasta according to package directions, reserving ½ cup of the cooking water toward the end of the cooking. Drain the pasta.

• Return the pasta to the pot.

• Add the butter, cream, Parmesan, and a little of the cooking water at a time as you toss the pasta. Continue tossing until the butter and cheese are melted, adding a little more cooking water as needed to make a light sauce.

• Serve warm with pepper and additional Parmesan cheese, if desired.

• Store leftovers in an airtight container in the fridge for up to 5 days. To reheat, portion into a heat-safe bowl and sprinkle with water. (This helps to add a little moisture so the pasta isn’t dry.) Warm in 30 second increments, stirring in between, until warmed through.
• This works best with wheat-based dried pastas as the starch from the pasta cooking water helps create the smooth sauce.
• To make this gluten-free, use your preferred pasta and cook according to the package directions. Drain (and rinse if the package says to). Swap in very hot water for the pasta cooking water, adding just a little at a time. Be gentle when stirring as this type of pasta can be more likely to break.
• Top with additional Parmesan cheese or cracked black pepper.
• Little kids may have an easier time eating spaghetti or other long pasta if you cut it with a pair of kitchen scissors.

Serving: 2 ounces, Calories: 313kcal, Carbohydrates: 43g, Protein: 10g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 29mg, Sodium: 116mg, Potassium: 147mg, Fiber: 2g, Sugar: 2g, Vitamin A: 341IU, Vitamin C: 0.04mg, Calcium: 74mg, Iron: 1mg