10-MINUTE CREAM CHEESE PASTA
This is the creamy, filling and cozy cream cheese pasta makes everybody happy, perfect for any midweek carb cravings. Plus, it's budget-friendly and ready in a flash!Servings: 2-3
Ingredients
Instructions
In a large pot of boiling salted water, cook pasta according to package directions until al dente.
Right before draining, reserve a cup of starchy pasta water.
Meanwhile, in a large skillet warm 1 Tbsp of olive oil and gently fry the garlic (plus a good pinch of chili flakes if you like) for 2-3 minutes. Use a low flame, do not let the garlic burn.
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Continue Reading at Theclevermeal →Chef's Notes
QUANTITIES: the recipe makes 2 large servings or 3 smallish servings.
CREAM CHEESE: I use cream cheese in the tub, Philadelphia to be more precise.
SEASONING: the cooking pasta water contains salt, so you're not supposed to add any salt to the cream cheese. However, you might want to taste the cream cheese anyway and adjust to your taste.
PASTA SHAPE: I love spaghetti, but any pasta will work just fine, short, long, normal or fancy. Use dried not fresh pasta.
PARMESAN: finely grate your own parmesan, but don't use store-bought sandy parmesan, it will not melt.
LEFTOVER: it keeps for a couple of days in the fridge. Add a tiny splash of water to loosen up the sauce if needed and reheat it on the stove or in the microwave. Note: I would advise to reheat only a short type of pasta like penne or fusilli rather than spaghetti.
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Reviews from the Original Source
Thank you for this recipe. I buy cream cheese all the time and I only end up using such a small amount and then forget about it and then it and I throw it out. Now I will never waste it again. I love pasta. I will make this dish and enjoy it. I’ve already got lots of ideas…
Thanks so much 😋
Had all of the ingredients on hand and was looking for something super simple. Made this. It was a hit. The kids really like it, too. Thanks for sharing.
I added Boursin cheese, it was awesome.
looks real good thanks for the recipe
This was very simple and surprisingly good. I used a brick of light cream cheese and instead of parmesan I substituted a heaping tbsp of nutritional yeast. I rounded this dish out with cherry tomatoes, mussels and parsley.
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