Cream cheese pasta sauce
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
A quick and easy pasta sauce that uses ingredients likely to already be in your fridge. Great with spaghetti or chicken.
Ingredients
- 15g/½oz salted butter
- 1 large garlic clove, chopped or crushed
- 250g/9oz full-fat cream cheese
- 45g/1½oz Parmesan, grated, rind reserved for cooking
- 50ml/2fl oz milk
- 10g/⅓oz fresh flatleaf parsley, roughly chopped (optional)
- sea salt and freshly cracked black pepper
Method
Melt the butter in a heavy-bottomed frying pan over a medium-low heat. Add the garlic along with a pinch of salt and gently fry for 2–3 minutes until the garlic has just started to turn golden.
Add the cream cheese to the pan and stir to slowly melt. Once melted, sprinkle in the grated Parmesan and pour in the milk to loosen the sauce. Season as appropriate with salt and black pepper.
Once a smooth, thick sauce is achieved, remove from the heat and stir through the parsley, if using.
Stir through or pour over your desired dish, otherwise allow to cool and store in the fridge in an airtight container for up to 2 days.
Recipe tips
This quantity of sauce is perfect for 350–400g/12–14oz dried pasta. Simply fold the warm sauce through cooked pasta, loosening with a little pasta water if required. Finish with chopped fresh parsley and some extra grated Parmesan.
