Cook Time: 10 mins | Servings: 3
This cream cheese pasta is great for any midweek carb cravings. Budget-friendly and incredibly easy to whip up. Enjoy this filling, creamy, and cosy pasta anytime with this easy recipe.
Ingredients
3/4 c. (160 g.) cream cheese
1/4 c. (30 g.) grated Parmesan, plus more to serve
1/2 pound (225 g.) pasta (spaghetti, penne, fusilli)
1-2 garlic cloves, minced or pressed
1 tablespoon olive oil, plus more to serve
1/2 c. (120 ml) cooking water, plus more if needed
1/4-1/2 teaspoon chili flakes, or according to taste (optional)
salt and pepper, to taste
HOW TO MAKE 10-MINUTE CREAM CHEESE PASTA
Step 1: Following the package directions, cook the pasta in a large pot of boiling salted water until al dente. Set aside 1 c. of the starchy pasta water and drain the rest.
Step 2: Heat 1 tbsp olive oil in a large skillet. Then, add the garlic and a pinch of chili flakes if desired and fry for about 2 to 3 minutes over low flame.
Step 3: To the skillet, add the cream cheese and about half a c. of the starchy pasta water. Stir well before adding in the oil, cream cheese, and water. Stir again until creamy. Next, add the Parmesan cheese and stir well.
Step 4: Add the drained pasta to the skillet and toss well until evenly coated. If needed, add more cooking water until you have a smooth and creamy consistency.
Step 5: Serve the cream cheese pasta right away with drizzles of olive oil or extra virgin olive oil and garnished with freshly grated Parmesan and freshly ground black pepper (to replace the chili flakes). Enjoy!
Notes:
This recipe yield 3 small servings and 2 large ones.
For this recipe, I use cream cheese in a tub.
Adjust the sauce according to taste, keeping in mind that the cooking pasta water already contains salt.
You can use any variety of pasta. Make sure to use dried and not fresh pasta.
I do not recommend using store-bought sandy Parmesan. Use freshly grated Parmesan.
You can keep any leftovers in the fridge. If needed, splash a bit of water to loosen the sauce before reheating the pasta in the microwave/stove.
Ingredients
- 3/4 c. (160 g.) cream cheese
- 1/4 c. (30 g.) grated Parmesan, plus more to serve
- 1/2 pound (225 g.) pasta (spaghetti, penne, fusilli)
- 1-2 garlic cloves, minced or pressed
- 1 tablespoon olive oil, plus more to serve
- 1/2 c. (120 ml) cooking water, plus more if needed
- 1/4-1/2 teaspoon chili flakes, or according to taste (optional)
- salt and pepper, to taste
Instructions
Step 1: Following the package directions, cook the pasta in a large pot of boiling salted water until al dente. Set aside 1 c. of the starchy pasta water and drain the rest.
Step 2: Heat 1 tbsp olive oil in a large skillet. Then, add the garlic and a pinch of chili flakes if desired and fry for about 2 to 3 minutes over low flame.
Step 3: To the skillet, add the cream cheese and about half a c. of the starchy pasta water. Stir well before adding in the oil, cream cheese, and water. Stir again until creamy. Next, add the Parmesan cheese and stir well.
Step 4: Add the drained pasta to the skillet and toss well until evenly coated. If needed, add more cooking water until you have a smooth and creamy consistency.
Step 5: Serve the cream cheese pasta right away with drizzles of olive oil or extra virgin olive oil and garnished with freshly grated Parmesan and freshly ground black pepper (to replace the chili flakes). Enjoy!
Notes
This recipe yield 3 small servings and 2 large ones. For this recipe, I use cream cheese in a tub. Adjust the sauce according to taste, keeping in mind that the cooking pasta water already contains salt. You can use any variety of pasta. Make sure to use dried and not fresh pasta. I do not recommend using store-bought sandy Parmesan. Use freshly grated Parmesan. You can keep any leftovers in the fridge. If needed, splash a bit of water to loosen the sauce before reheating the pasta in the microwave/stove.
