Spaghetti with milk

It was evening and I had nothing sweet in the house, but I had an opened pack of spaghetti and some milk in the fridge. I have made this recipe a few times, including with other types of pasta when I didn't have spaghetti on hand. It is one of the simplest options I know – and it takes about as long to make as it does to finish a bowl full of pasta with warm milk.

Quick Info

Total time: 15-20 minutes
Preparation time: 2 minutes (measuring ingredients)
Cooking time: 13-15 minutes
Servings: 3-4
Difficulty: very easy
Recipe type: quick homemade dessert

Ingredients

1 liter of milk
200 g spaghetti
8 tablespoons sugar
2 packets vanilla sugar

Preparation method

1. Bring the milk to a boil in a large pot over medium heat.
2. Separately, boil the pasta in boiling water for 8 minutes from the moment the water starts to boil. Stir occasionally to prevent sticking.
3. Drain the pasta and rinse it quickly with a little cold water. This helps prevent sticking and stops the cooking process.
4. When the milk starts to boil, add the sugar and vanilla sugar. Stir gently until the sugar has completely dissolved.
5. Add the drained pasta to the hot milk with sugar and vanilla. Stir once more.
6. Serve immediately while warm. There’s no need to boil the pasta further with the milk, just let the flavors blend.

Why I make this recipe often

I like it because it doesn’t require anything complicated. It’s good when I need something sweet quickly, uses readily available ingredients, and doesn’t leave a lot of dishes to wash. It can be adapted based on what I find in the kitchen and works with any kind of pasta, not just spaghetti.

Tips and variations

Tips

- Don’t leave the milk unattended on the stove, as it can boil over very quickly.
- Use a non-stick pot if you have one, to make cleaning easier at the end.
- After draining the pasta, don’t leave it too long, add it to the milk while it’s still warm.

Substitutions

- You can use any kind of short or long pasta you have on hand.
- If you don’t have vanilla sugar, you can add a few drops of vanilla essence or just use regular sugar.
- The milk can be whole or semi-skimmed, it works the same.

Variations

- For a different flavor, you can sprinkle a little cinnamon or cocoa on top when serving.
- You can add a little grated lemon zest for an extra flavor boost, but it’s not necessary.
- If you want a denser texture, let the pasta sit in the milk for a few minutes after adding it.

Serving ideas

- Pasta with milk is best eaten warm, right after you take it out of the pot.
- Some prefer to let it cool and eat it cold as a quick dessert.
- It also goes well with fresh fruit or a spoonful of jam on top.

Frequently asked questions

1. Does it have to be spaghetti or can I use any pasta?
It doesn’t have to be spaghetti. I’ve made it with penne, shells, or vermicelli. It just changes the texture, not the main flavor.

2. Why rinse the pasta with cold water?
Rinsing stops the cooking process so it doesn’t get too soft. It also helps prevent sticking when you add it to the milk.

3. Can I use less sugar?
Yes, you can reduce the sugar to taste. You can start with 5-6 tablespoons and see if you want to add more at the end.

4. How much milk should I use for 200 g of pasta?
1 liter of milk for 200 g of pasta is the ratio in the recipe. If you have less pasta or want it to be more liquid, you can adjust the amount of milk.

5. Can I add extra flavors?
You can add cinnamon, lemon or orange zest, but the basic recipe works well with just vanilla.

Nutritional values

Approximately, for one serving (out of 4):
Calories: about 320-340 kcal
Protein: 9-10 g
Carbohydrates: 58-60 g
Fats: 5-6 g

The values are indicative and may vary depending on the type of milk and pasta used. The sugar contributes most of the extra calories.

Storage and reheating

Pasta with milk is best eaten immediately after preparation. However, if there are leftovers, they can be stored in the fridge in a closed container for up to one day. When reheating, it’s good to add a little milk, as the pasta absorbs the liquid and can become dry. It heats up quickly in the microwave or on low heat, stirring gently.

That’s about it. It’s the kind of quick recipe that doesn’t involve much hassle or risk, great when you want something sweet without planning ahead.