19 Delicious Buttered Noodles Recipes Ultimate

Let’s face it, there’s nothing quite like the comforting embrace of buttered noodles to make any day better. Whether you’re in a pinch for time, craving some cozy comfort food, or simply looking to spice up your pasta game, we’ve got you covered. Dive into our roundup of 19 delicious buttered noodles recipes that promise to turn simple ingredients into unforgettable meals. Ready to get cooking?

Garlic Parmesan Buttered Noodles

Sometimes, all you need is a bowl of comforting, buttery noodles to turn a rough day around. I remember whipping up this Garlic Parmesan Buttered Noodles recipe on a chilly evening when I was craving something simple yet indulgent, and it’s been a go-to ever since.

Ingredients

• 8 oz of your favorite pasta (I’m partial to fettuccine for this one)
• 4 tbsp unsalted butter (because everything’s better with butter)
• A couple of garlic cloves, minced (feel free to go heavy if you’re a garlic lover)
• A splash of heavy cream (just enough to make it silky)
• 1/2 cup freshly grated Parmesan cheese (the pre-grated stuff just doesn’t melt the same)
• Salt and freshly ground black pepper to taste (don’t skimp on the pepper!)
• A handful of chopped parsley for garnish (adds a nice pop of color and freshness)

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Save a cup of pasta water before draining; you might need it to adjust the sauce later.
2. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, just until fragrant. Be careful not to let it brown, or it’ll taste bitter.
3. Drain the pasta and add it directly to the skillet with the garlic butter. Toss to coat evenly.
4. Pour in the heavy cream and sprinkle the Parmesan cheese over the pasta. Stir gently until the cheese melts and the sauce becomes creamy. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up.
5. Season with salt and plenty of black pepper. Give it one final toss to combine everything beautifully.
6. Garnish with chopped parsley before serving. Tip: For an extra touch, serve with a side of crusty bread to soak up any leftover sauce.

Absolutely divine, these noodles are creamy, garlicky, and just cheesy enough without being overwhelming. I love serving them with a simple green salad to balance the richness, but they’re also perfect on their own for those nights when you need a little extra comfort.

Herbed Butter Noodles with Lemon Zest

Dinner tonight was a breeze thanks to these Herbed Butter Noodles with Lemon Zest. I whipped them up while reminiscing about the first time I made them for a friend who claimed to hate pasta—now it’s her requested dish every time she visits.

Ingredients

• 8 oz of your favorite noodles (I used fettuccine because it holds onto the butter so well)
• A generous 1/4 cup of unsalted butter (because salted can overpower the herbs)
• A couple of tablespoons of fresh herbs, finely chopped (I went with parsley and chives for a mild, fresh flavor)
• The zest of one lemon (trust me, it makes all the difference)
• A splash of olive oil (just to keep the noodles from sticking)
• A pinch of salt (to bring all the flavors together)

Instructions

1. Bring a large pot of salted water to a boil. Tip: Salt the water like the sea for the best flavor.
2. Add the noodles and cook according to package instructions until al dente, about 8-10 minutes.
3. While the noodles cook, melt the butter in a large pan over low heat. Tip: Keep the heat low to avoid browning the butter.
4. Once the butter is melted, stir in the chopped herbs and lemon zest, cooking for just a minute to release the flavors.
5. Drain the noodles, reserving a cup of pasta water, then toss them in the pan with the herbed butter. Tip: The pasta water helps create a silky sauce that coats every noodle.
6. Add a splash of olive oil and a pinch of salt, tossing everything together until the noodles are evenly coated.

Mmm, the noodles are perfectly silky with a bright pop from the lemon zest and a fresh herby finish. Try topping them with a sprinkle of Parmesan or serving alongside grilled chicken for a heartier meal.

Spicy Buttered Noodles with Chili Flakes

Remember those lazy evenings when you crave something comforting yet bold? That’s exactly how I stumbled upon this Spicy Buttered Noodles recipe, a dish that’s become my go-to for its simplicity and fiery kick.

Ingredients

• 8 oz of your favorite noodles (I love using spaghetti for this)
• A generous knob of butter, about 2 tbsp
• A couple of garlic cloves, minced
• A splash of olive oil
• 1 tsp of chili flakes (adjust based on your heat preference)
• A pinch of salt
• A handful of fresh parsley, chopped (for garnish)

Instructions

1. Bring a large pot of salted water to a boil. Add the noodles and cook according to the package instructions until al dente, usually about 8-10 minutes.
2. While the noodles cook, heat a splash of olive oil and the butter in a large pan over medium heat until the butter melts and starts to foam.
3. Add the minced garlic to the pan, sautéing for about 30 seconds until fragrant but not browned. Tip: Keeping the heat medium prevents the garlic from burning.
4. Drain the noodles, reserving a cup of pasta water. Tip: The starchy pasta water helps create a silky sauce.
5. Toss the noodles into the pan with the garlic butter, adding chili flakes and a pinch of salt. Stir well to coat every strand. If the noodles seem dry, add a splash of the reserved pasta water.
6. Garnish with chopped parsley before serving. Tip: The parsley adds a fresh contrast to the spicy, buttery noodles.

Oh, the magic of this dish lies in its perfect balance—creamy butter taming the fiery chili flakes, all clinging to tender noodles. Serve it with a crisp salad or enjoy it straight from the pan; either way, it’s a bowl of comfort with a kick.

Creamy Buttered Noodles with Mushrooms

Sometimes, all you need is a bowl of something comforting, and that’s exactly what these creamy buttered noodles with mushrooms are all about. I remember whipping this up on a chilly evening when I was craving something simple yet satisfying, and it’s been a go-to ever since.

Ingredients

• 8 oz of your favorite noodles (I love using egg noodles for that extra richness)
• A couple of tablespoons of butter (because butter makes everything better)
• A splash of olive oil
• 2 cups of sliced mushrooms (cremini or button work great)
• A clove of garlic, minced (or two if you’re a garlic lover like me)
• A cup of heavy cream (for that dreamy texture)
• A handful of grated Parmesan cheese (the more, the merrier)
• Salt and freshly ground black pepper to season

Instructions

1. Bring a large pot of salted water to a boil and cook the noodles according to the package instructions until al dente. Tip: Save a cup of pasta water before draining; it’s gold for adjusting sauce consistency.
2. While the noodles cook, heat a splash of olive oil and a tablespoon of butter in a large skillet over medium heat. Add the mushrooms and sauté until they’re golden and have released their moisture, about 5 minutes.
3. Stir in the minced garlic and cook for another minute until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
4. Lower the heat and pour in the heavy cream, stirring gently. Let it simmer for a couple of minutes until it starts to thicken slightly.
5. Add the cooked noodles to the skillet along with the remaining butter and a handful of Parmesan cheese. Toss everything together until the noodles are evenly coated. Tip: If the sauce is too thick, loosen it with a bit of the reserved pasta water.
6. Season with salt and plenty of black pepper, then give it one final toss.

Zesty with a hint of earthiness from the mushrooms, this dish is all about the creamy, buttery sauce clinging to each noodle. Serve it straight from the skillet for that rustic touch, or top with extra Parmesan and a sprinkle of fresh herbs for a bit of color.

Buttered Noodles with Fresh Basil and Tomatoes

Oh, how I love the simplicity of a dish that brings comfort without the fuss. Today, I’m sharing my go-to buttered noodles recipe, jazzed up with fresh basil and tomatoes—a dish that’s as easy to make as it is delicious. It’s the kind of meal I whip up when I’m craving something quick yet satisfying, and I bet you’ll love it too.

Ingredients

• 8 oz of your favorite pasta (I’m partial to fettuccine for this)
• A generous 1/4 cup of unsalted butter
• A couple of garlic cloves, minced
• A pint of cherry tomatoes, halved
• A handful of fresh basil leaves, torn
• A splash of olive oil
• Salt, just enough to season the pasta water

Instructions

1. Bring a large pot of salted water to a boil. Tip: The water should taste like the sea—this is your only chance to season the pasta itself.
2. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes.
3. While the pasta cooks, melt the butter in a large pan over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute—be careful not to burn it!
4. Toss in the cherry tomatoes and cook until they start to soften, about 3-4 minutes. Tip: A little char on the tomatoes adds a nice smoky flavor.
5. Drain the pasta, reserving a cup of pasta water. Tip: The starchy water is gold for creating a silky sauce.
6. Add the drained pasta to the pan with the tomatoes and garlic. Toss everything together, adding a splash of olive oil and a bit of the reserved pasta water if needed to loosen the sauce.
7. Off the heat, stir in the torn basil leaves. The residual heat will wilt them perfectly.

Rich with the creamy butter, the pasta is perfectly balanced by the sweet tomatoes and peppery basil. Serve it straight from the pan for a rustic touch, or plate it up with an extra sprinkle of basil on top for a pop of color.

Cheesy Buttered Noodles with Cheddar

There’s something incredibly comforting about a bowl of cheesy buttered noodles, especially when it’s loaded with sharp cheddar. I remember whipping this up during a late-night study session in college, and it’s been my go-to comfort food ever since.

Ingredients

• 8 oz of your favorite pasta (I usually go with elbow macaroni or fettuccine)
• A generous 1/4 cup of unsalted butter
• A splash of milk (about 1/4 cup)
• 1 1/2 cups of shredded sharp cheddar cheese
• A pinch of salt (to your liking, but don’t skip it!)
• A couple of cracks of black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the pasta and cook according to the package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. Drain the pasta, but save about 1/2 cup of the pasta water. Tip: The starchy water helps create a smoother cheese sauce.
4. Return the pasta to the pot and mix in the butter until it’s fully melted and coats the noodles.
5. Pour in the milk and stir, then gradually add the cheddar cheese, stirring continuously until the cheese is melted and the sauce is smooth. Tip: If the sauce is too thick, add a bit of the reserved pasta water to loosen it up.
6. Season with salt and pepper, give it one final stir, and serve immediately.

Lusciously creamy with a sharp cheddar kick, these noodles are perfect as is or topped with a sprinkle of fresh herbs for a pop of color. Sometimes, I like to add a dash of hot sauce for an extra zing.

Buttered Noodles with Roasted Garlic and Thyme

Just last week, I found myself staring into the pantry, craving something simple yet utterly comforting. That’s when the idea of buttered noodles with roasted garlic and thyme came to mind—a dish that’s as easy to whip up as it is delicious. It’s my go-to when I need a quick, satisfying meal that feels a little special.

Ingredients

• 8 oz of your favorite pasta (I’m partial to fettuccine for this)
• 4 tbsp unsalted butter (because everything’s better with butter)
• a couple of garlic cloves, roasted to sweet perfection
• a splash of olive oil (for roasting the garlic)
• a handful of fresh thyme leaves (dried works in a pinch, but fresh is magical)
• a pinch of salt (to bring all the flavors together)

Instructions

1. Preheat your oven to 400°F. While it’s heating up, peel your garlic cloves and toss them with a splash of olive oil on a small baking sheet.
2. Roast the garlic in the oven for about 15 minutes, or until they’re golden and soft. Keep an eye on them to prevent burning—this is where the magic starts.
3. Meanwhile, bring a large pot of salted water to a boil and cook your pasta according to the package instructions until al dente.
4. Drain the pasta, reserving a cup of the pasta water for later. Tip: The starchy water is gold for creating a silky sauce.
5. In the same pot, melt the butter over low heat. Add the roasted garlic, mashing it into the butter to create a fragrant, creamy base.
6. Toss the cooked pasta back into the pot, adding a little pasta water as needed to loosen the sauce. Sprinkle in the thyme leaves and a pinch of salt, tossing everything to coat evenly.
7. Serve immediately, garnished with extra thyme if you’re feeling fancy. Tip: A sprinkle of parmesan or red pepper flakes can add an extra layer of flavor.

Rich with the deep, sweet notes of roasted garlic and the earthy freshness of thyme, these buttered noodles are a testament to the beauty of simplicity. I love serving them with a crisp green salad for a meal that’s both comforting and light.

Lemon Butter Noodles with Asparagus

Perfect for those nights when you’re craving something light yet satisfying, this Lemon Butter Noodles with Asparagus dish has become my go-to. It’s a breeze to whip up, and the bright flavors always remind me of summer dinners on the patio.

Ingredients

• 8 oz of your favorite noodles (I’m partial to linguine)
• A bunch of asparagus, trimmed and cut into 2-inch pieces
• 3 tbsp of unsalted butter
• 2 cloves of garlic, minced
• The zest and juice of 1 lemon
• A splash of olive oil
• A couple of tablespoons of grated Parmesan cheese
• Salt and freshly ground black pepper, to your liking

Instructions

1. Bring a large pot of salted water to a boil and cook the noodles according to the package instructions until al dente. Tip: Save a cup of pasta water before draining; it’s gold for adjusting sauce consistency.
2. While the noodles cook, heat a splash of olive oil in a large skillet over medium heat. Add the asparagus and sauté for about 3-4 minutes until just tender. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Push the asparagus to one side of the skillet and add the butter to the other side. Once melted, toss in the garlic and sauté for about 30 seconds until fragrant.
4. Drain the noodles and add them directly to the skillet. Toss everything together, adding the lemon zest, lemon juice, and a splash of the reserved pasta water to loosen the sauce.
5. Finish with a sprinkle of Parmesan cheese and a good grind of black pepper. Tip: The heat from the noodles will melt the cheese into a creamy sauce.

Just like that, you’ve got a dish that’s bursting with bright lemon flavor, with the asparagus adding a crisp contrast. Serve it straight from the skillet for a rustic touch, or plate it up with an extra sprinkle of Parmesan for those who love a cheesy bite.

Buttered Noodles with Peas and Carrots

Today, I found myself craving something simple yet comforting, and that’s how I ended up making buttered noodles with peas and carrots. It’s the kind of dish that reminds me of lazy Sunday afternoons at my grandma’s house, where the simplest meals were always the most memorable.

Ingredients

• 8 oz of your favorite noodles (I used egg noodles for that extra richness)
• A couple of tablespoons of butter (because everything’s better with butter)
• A splash of olive oil (just to keep things from sticking)
• A cup of frozen peas and carrots (no need to thaw, they’ll cook right in)
• A pinch of salt (to bring out all those flavors)
• A sprinkle of black pepper (for a little kick)
• A handful of grated Parmesan cheese (optional, but highly recommended)

Instructions

1. Bring a large pot of salted water to a boil. Tip: Salting the water is your chance to season the noodles from the inside out.
2. Add the noodles and cook according to the package instructions until al dente, about 8 minutes. Tip: Stir occasionally to prevent sticking.
3. While the noodles cook, melt the butter with a splash of olive oil in a large skillet over medium heat.
4. Add the frozen peas and carrots to the skillet, cooking until they’re just tender, about 5 minutes. Tip: Don’t overcook the veggies; you want them to retain a bit of crunch.
5. Drain the noodles and add them directly to the skillet with the peas and carrots.
6. Toss everything together until the noodles are evenly coated with the butter and oil mixture. Season with a pinch of salt and a sprinkle of black pepper.
7. Serve hot, with a handful of grated Parmesan cheese on top if you’re feeling fancy.

So there you have it—a dish that’s as easy to make as it is delicious. The butter coats the noodles perfectly, making each bite rich and satisfying, while the peas and carrots add a sweet crunch that balances everything out. Sometimes, I like to serve it with a side of crusty bread to soak up any extra butter—because why not?

Buttered Noodles with Crispy Bacon Bits

Remember those lazy evenings when you just want something comforting without the fuss? That’s exactly how I felt last Tuesday, leading me to whip up this incredibly simple yet satisfying dish. It’s my go-to when I need a quick fix that feels like a hug in a bowl.

Ingredients

• 8 oz of your favorite noodles (I’m partial to egg noodles for their richness)
• 4 strips of bacon, because everything’s better with bacon
• A generous knob of butter (about 2 tbsp)
• A splash of reserved pasta water (trust me, it’s magic)
• A couple of grinds of black pepper, for that little kick

Instructions

1. Bring a large pot of salted water to a rolling boil. Tip: Salting the water is your only chance to season the noodles from within, so don’t skimp!
2. Add the noodles and cook according to package instructions until al dente, usually about 8 minutes.
3. While the noodles cook, chop the bacon into small bits and fry in a pan over medium heat until crispy, about 5 minutes. Drain on paper towels. Tip: Save a bit of the bacon fat to drizzle over the finished dish for extra flavor.
4. Drain the noodles, reserving about 1/4 cup of the pasta water.
5. Return the noodles to the pot, off the heat. Add the butter, reserved pasta water, and black pepper. Stir until the butter is melted and the noodles are glossy. Tip: The pasta water helps create a silky sauce that clings to the noodles.
6. Mix in the crispy bacon bits, saving a few for garnish.

Great for those nights when you’re craving something simple yet indulgent, this dish is all about the contrast between the silky noodles and the crispy bacon. Try topping it with a fried egg for an extra layer of decadence.

Buttered Noodles with Spinach and Feta

Unbelievably simple yet delicious, this Buttered Noodles with Spinach and Feta dish is my go-to when I need something comforting but don’t want to spend hours in the kitchen. It’s a recipe that reminds me of lazy Sunday afternoons at my grandma’s house, where the simplest ingredients turned into the most memorable meals.

Ingredients

• 8 oz of your favorite noodles (I’m partial to egg noodles for this)
• A couple of tablespoons of butter
• A handful of fresh spinach, roughly chopped
• A generous sprinkle of feta cheese
• A splash of olive oil
• Salt, just a pinch

Instructions

1. Bring a large pot of salted water to a boil. Tip: Salting the water is your only chance to season the noodles themselves, so don’t skimp!
2. Add the noodles to the boiling water and cook according to the package instructions until al dente, usually about 8 minutes.
3. While the noodles cook, heat a splash of olive oil in a large pan over medium heat. Add the spinach and sauté until just wilted, about 2 minutes. Tip: Don’t overcook the spinach; it should be bright green and slightly crisp.
4. Drain the noodles and return them to the pot. Toss with a couple of tablespoons of butter until melted and the noodles are well coated.
5. Gently fold in the sautéed spinach and a generous sprinkle of feta cheese. Tip: The residual heat from the noodles will soften the feta slightly, making it creamy and dreamy.

Kick back and enjoy the creamy, buttery noodles with the slight tang of feta and the freshness of spinach. This dish is perfect as is, but for an extra crunch, try topping it with some toasted pine nuts or breadcrumbs.

Buttered Noodles with Sun-Dried Tomatoes

Remember those lazy Sunday afternoons when you just want something comforting yet effortlessly chic for dinner? That’s exactly where my mind was at when I whipped up this Buttered Noodles with Sun-Dried Tomatoes dish. It’s the kind of meal that feels both indulgent and simple, perfect for those days when cooking feels like too much but takeout doesn’t quite hit the spot.

Ingredients

• 8 oz of your favorite pasta (I’m partial to fettuccine for this one)
• A generous 1/4 cup of butter (because why skimp?)
• A handful of sun-dried tomatoes, roughly chopped (about 1/2 cup)
• A couple of garlic cloves, minced (for that punch of flavor)
• A splash of pasta water (reserved, about 1/4 cup)
• Salt, to get the pasta water just right
• A sprinkle of grated Parmesan (optional, but highly recommended)
• Fresh basil leaves, for garnish (because we eat with our eyes first)

Instructions

1. Bring a large pot of salted water to a boil. Tip: Salt it like the sea for the best flavor.
2. Add the pasta and cook according to package instructions until al dente. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, melt the butter in a large pan over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
4. Toss in the sun-dried tomatoes and cook for another 2 minutes, letting them soften and infuse the butter with their flavor.
5. Reserve 1/4 cup of pasta water, then drain the pasta and add it directly to the pan with the butter and tomatoes.
6. Pour in the reserved pasta water and toss everything together until the pasta is beautifully coated. Tip: The starchy water helps create a silky sauce that clings to the noodles.
7. Serve immediately, garnished with Parmesan and fresh basil leaves.

What you’ll love about this dish is how the creamy butter coats each noodle, with the sun-dried tomatoes adding a sweet and tangy pop in every bite. Try serving it with a crisp white wine for an easy weeknight dinner that feels anything but ordinary.

Buttered Noodles with Grilled Chicken

Very few dishes bring me as much comfort as a simple plate of buttered noodles with grilled chicken. It’s the kind of meal that reminds me of lazy Sunday dinners at my grandma’s house, where the smell of garlic and butter would fill the air. Today, I’m sharing my go-to recipe that’s both easy to whip up and incredibly satisfying.

Ingredients

• 8 oz of your favorite pasta (I’m partial to fettuccine for this)
• 2 boneless, skinless chicken breasts
• A generous 1/4 cup of unsalted butter
• A couple of garlic cloves, minced
• A splash of olive oil
• Salt and freshly ground black pepper, to season
• A sprinkle of parsley for garnish

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, heat a grill pan over medium-high heat and brush it lightly with olive oil. Season the chicken breasts with salt and pepper on both sides.
3. Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Tip: Let the chicken rest for a few minutes before slicing to keep it juicy.
4. In a large skillet, melt the butter over low heat. Add the minced garlic and sauté for about 1 minute, just until fragrant. Tip: Keep the heat low to avoid burning the garlic.
5. Drain the pasta and add it directly to the skillet with the garlic butter. Toss to coat evenly.
6. Slice the grilled chicken and serve it on top of the buttered noodles. Garnish with a sprinkle of parsley.

Great for a quick weeknight dinner, this dish pairs the creamy, garlicky noodles with perfectly grilled chicken for a meal that’s both hearty and comforting. Try serving it with a side of steamed veggies or a crisp salad to round it out.

Buttered Noodles with Shrimp and Garlic

Every now and then, I crave something simple yet utterly satisfying, and that’s when I turn to this buttery, garlicky shrimp and noodle dish. It’s my go-to for a quick dinner that feels a little fancy without any fuss.

Ingredients

• 8 oz of your favorite noodles (I’m partial to linguine)
• A couple of tablespoons of unsalted butter
• A splash of olive oil
• 4 cloves of garlic, minced (because more is always better)
• 1/2 lb of shrimp, peeled and deveined
• A pinch of salt and freshly ground black pepper
• A handful of fresh parsley, chopped (for that pop of color and freshness)

Instructions

1. Bring a large pot of salted water to a boil and cook the noodles according to the package instructions until al dente. Tip: Save a cup of pasta water before draining; it’s gold for sauces.
2. While the noodles cook, heat a large skillet over medium heat and melt the butter with the olive oil. Tip: The olive oil prevents the butter from burning.
3. Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant, but don’t let it brown. Tip: Burnt garlic is bitter, so keep an eye on it.
4. Toss in the shrimp, season with salt and pepper, and cook for 2-3 minutes per side until they’re pink and opaque.
5. Drain the noodles and add them directly to the skillet with the shrimp. Toss everything together, adding a splash of the reserved pasta water if needed to loosen the sauce.
6. Stir in the chopped parsley, give it one final toss, and serve immediately.

Zesty and rich, this dish is all about the harmony of flavors and textures—the tender shrimp, the silky noodles, and that irresistible garlic butter sauce. Try serving it with a sprinkle of red pepper flakes for a little heat or a squeeze of lemon for brightness.

Buttered Noodles with Broccoli and Almonds

Finally, a dish that’s as comforting as it is simple to whip up on a busy weeknight. I stumbled upon this buttered noodles with broccoli and almonds recipe during one of those ‘what’s left in the pantry’ moments, and it’s been a staple ever since. It’s the perfect blend of creamy, crunchy, and utterly satisfying.

Ingredients

• 8 oz of your favorite noodles (I’m partial to fettuccine for this one)
• A couple of cups of fresh broccoli florets
• A handful of almonds, roughly chopped
• 3 tbsp of unsalted butter
• A splash of olive oil
• Salt, just enough to season the pasta water
• A pinch of red pepper flakes for a little kick

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salting the water is your only chance to season the pasta itself, so don’t skimp!
2. Add the noodles to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes.
3. While the pasta cooks, heat a splash of olive oil in a large skillet over medium heat. Add the broccoli florets and sauté for about 5 minutes until they’re bright green and slightly tender. Tip: Don’t overcook the broccoli; it should still have a bit of crunch.
4. Drain the pasta, reserving about a half cup of the pasta water. Tip: The starchy pasta water is gold for creating a silky sauce.
5. Return the pasta to the pot, off the heat. Toss with the butter until melted and creamy, adding a bit of the reserved pasta water if needed to loosen the sauce.
6. Add the sautéed broccoli, chopped almonds, and a pinch of red pepper flakes to the pot. Gently toss everything together until well combined.

Absolutely divine! The noodles are luxuriously coated in butter, the broccoli adds a fresh crunch, and the almonds bring a delightful nuttiness. Serve it straight from the pot for that cozy, family-style vibe, or plate it up with an extra sprinkle of almonds on top for a bit of elegance.

Buttered Noodles with Pumpkin and Sage

Oh, the comfort of a simple dish that feels like a hug in a bowl! That’s exactly what these Buttered Noodles with Pumpkin and Sage are to me. Perfect for those evenings when you’re craving something cozy yet a tad fancy, this recipe is my go-to. It’s a delightful twist on the classic buttered noodles, with the earthy sweetness of pumpkin and the aromatic touch of sage.

Ingredients

• 8 oz of your favorite noodles (I’m partial to fettuccine for this one)
• 2 tbsp of unsalted butter (because everything’s better with butter, right?)
• 1 cup of pureed pumpkin (not pumpkin pie mix!)
• A couple of fresh sage leaves, finely chopped
• A splash of heavy cream (for that luxurious texture)
• Salt, just a pinch to bring all the flavors together
• A sprinkle of grated Parmesan cheese (because cheese makes everything better)

Instructions

1. Bring a large pot of salted water to a boil and cook the noodles according to the package instructions until al dente. Tip: Save a cup of pasta water before draining; it’s gold for adjusting sauce consistency.
2. While the noodles cook, melt the butter in a large skillet over medium heat. Add the chopped sage and let it sizzle for about 30 seconds until fragrant. Tip: Don’t let the butter brown; we’re aiming for a golden hue.
3. Stir in the pumpkin puree and heavy cream, mixing until smooth. Let it simmer for 2-3 minutes to meld the flavors. Tip: If the sauce seems too thick, loosen it with a bit of the reserved pasta water.
4. Toss the drained noodles into the skillet, coating them evenly with the sauce. Add a pinch of salt to taste.
5. Serve hot, sprinkled with Parmesan cheese. Tip: For an extra crunch, top with some toasted pumpkin seeds.

You’ll love how the creamy pumpkin sauce clings to every noodle, with the sage adding a subtle depth. It’s a dish that’s as pleasing to the palate as it is to the eye. Try serving it with a side of crusty bread to soak up any leftover sauce—trust me, you won’t want to waste a drop.

Buttered Noodles with Smoked Salmon

Perfect for those nights when you’re craving something comforting yet fancy, this Buttered Noodles with Smoked Salmon recipe is my go-to. It’s a dish that reminds me of the time I tried to impress my now-husband with my ‘gourmet’ cooking skills—turns out, simplicity wins every time.

Ingredients

• 8 oz of your favorite noodles (I’m partial to fettuccine for this)
• A generous knob of butter (about 3 tbsp)
• A couple of garlic cloves, minced
• A splash of heavy cream (around 1/4 cup)
• 4 oz smoked salmon, torn into bite-sized pieces
• A handful of fresh dill, chopped
• Salt and freshly ground black pepper, just a pinch each
• A squeeze of lemon juice (about half a lemon)

Instructions

1. Bring a large pot of salted water to a boil and cook the noodles according to the package instructions until al dente. Tip: Save a cup of pasta water before draining; it’s gold for adjusting sauce consistency.
2. While the noodles cook, melt the butter in a large pan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant—don’t let it brown!
3. Lower the heat and stir in the heavy cream, letting it warm through for about 2 minutes. Tip: If the sauce seems too thick, a splash of the reserved pasta water will loosen it up beautifully.
4. Toss in the drained noodles, smoked salmon, and dill, gently mixing everything together. Tip: Adding the salmon off the heat preserves its delicate texture.
5. Finish with a squeeze of lemon juice and a pinch of salt and pepper, giving it one final toss to combine.

This dish is all about the creamy, buttery noodles contrasting with the smoky, silky salmon. Try serving it with a simple green salad dressed in lemon vinaigrette to cut through the richness. Trust me, it’s a match made in heaven.

Buttered Noodles with Truffle Oil

After a long day, there’s nothing more comforting than a bowl of buttery, truffle-kissed noodles. I stumbled upon this dish during a chilly evening when I craved something simple yet indulgent, and it’s been a staple in my kitchen ever since.

Ingredients

• 8 oz of your favorite pasta (I’m partial to fettuccine for this)
• 4 tbsp unsalted butter
• A generous splash of truffle oil
• A couple of garlic cloves, minced
• Salt, just enough to season the pasta water
• Freshly grated Parmesan cheese, for serving
• A pinch of black pepper, because it makes everything better

Instructions

1. Bring a large pot of salted water to a boil. Tip: Salt the water like the sea to ensure your pasta is flavorful from the inside out.
2. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes.
3. While the pasta cooks, melt the butter in a large skillet over medium heat. Tip: Keep an eye on the butter to prevent it from browning too much.
4. Add the minced garlic to the skillet and sauté for about 1 minute, until fragrant. Tip: Garlic burns quickly, so stir constantly.
5. Drain the pasta, reserving a cup of the pasta water.
6. Toss the pasta in the skillet with the garlic butter, adding a splash of the reserved pasta water to create a silky sauce.
7. Drizzle with truffle oil and toss to combine. Adjust with more pasta water if needed.
8. Serve immediately, topped with freshly grated Parmesan and a pinch of black pepper.

Rich in flavor with a luxurious texture, these buttered noodles are perfect as is or topped with a fried egg for an extra layer of decadence.

Buttered Noodles with Roasted Red Peppers

Remember those lazy evenings when you just want something comforting yet a tad fancy without putting in too much effort? That’s exactly how I felt when I first whipped up this Buttered Noodles with Roasted Red Peppers dish. It’s my go-to when I need a quick, satisfying meal that feels a bit special.

Ingredients

• 8 oz of your favorite noodles (I’m partial to fettuccine for this)
• A couple of red bell peppers, sliced into strips
• 3 tbsp of butter (because everything’s better with butter, right?)
• A splash of olive oil
• 2 cloves of garlic, minced (or more if you’re a garlic fiend like me)
• A pinch of salt and freshly ground black pepper
• A handful of grated Parmesan cheese for that cheesy goodness

Instructions

1. Preheat your oven to 400°F. Toss the red pepper strips with a splash of olive oil and a pinch of salt on a baking sheet. Roast for about 20 minutes until they’re soft and slightly charred. Tip: Don’t overcrowd the baking sheet to ensure even roasting.
2. While the peppers are roasting, cook the noodles according to the package instructions until al dente. Drain and set aside, reserving a cup of pasta water just in case.
3. In the same pot, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
4. Toss the cooked noodles back into the pot with the garlic butter. Add the roasted red peppers and a pinch of black pepper. Mix well. If the noodles seem dry, add a splash of the reserved pasta water to loosen them up. Tip: The starchy pasta water helps the sauce cling to the noodles better.
5. Serve hot, sprinkled with grated Parmesan cheese. The melted cheese adds a lovely creaminess to the dish.

Unbelievably simple, right? The buttery noodles with the sweet, smoky roasted peppers create a harmony of flavors that’s hard to resist. I love serving this with a side of crusty bread to soak up any leftover butter sauce. It’s a dish that proves comfort food doesn’t have to be complicated to be delicious.

Conclusion

You’ve just explored a world of comfort with our 19 Delicious Buttered Noodles Recipes Ultimate roundup! Whether you’re craving simplicity or something with a twist, there’s a dish here for every palate. We’d love to hear which recipe stole your heart—drop us a comment below. Loved what you saw? Share the buttery goodness with fellow foodies by pinning this article on Pinterest. Happy cooking!