Cream Cheese Pasta (With Video)

Name: Cream Cheese Pasta (With Video)
Total time: 12 min
Yield: 4 serving
Ingredients: 300 g dried pasta; 180 g cream cheese; 1 tablespoon olive oil; 2 fresh garlic cloves; 40 g fresh parmesan cheese; salt and pepper to taste

User Reviews

5.0

3 reviews

Excellent

Total Time
12 mins
Servings
4
Calories
453 kcal
Course
Main Course
Cuisine
Australian

Cream Cheese Pasta (With Video)

Zara Shaw

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Cream Cheese Pasta is quick and easy comfort food using cream cheese and starchy pasta water to create a lusciously creamy, cheesy pasta sauce.

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Ingredients

Servings

300 g dried pasta I used spaghetti
180 g cream cheese
1 tablespoon olive oil
2 fresh garlic cloves cores removed (see my notes) and crushed
40 g fresh parmesan cheese grated
salt and pepper to taste

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Instructions

Cook the pasta in salted water according to the packet instructions.
Just before draining pasta, scoop out 1 - 2 cups of pasta cooking water and set aside.
Meanwhile, gently heat the olive oil in a frypan, then add garlic and cook over low heat for 1 - 2 minutes.
Add cream cheese and stir over medium heat to melt, gradually adding reserved pasta water until the sauce is smooth and the consistency you want.
Mix in parmesan cheese, and season to taste.
Add drained pasta to the sauce and stir to coat. Serve immediately.

Notes

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
I recommend removing the center "core" from your garlic cloves for this recipe. This will give you a smoother, less harsh garlic flavour.
Cook the garlic gently over low heat. We are aiming to infuse the flavour of the garlic into the oil rather than fry the garlic.
You want to scoop out the pasta cooking water right near the end of the pasta cooking time. This means it will be nice and starchy.
Add the starchy pasta water gradually to the cream cheese, this makes it easier to incorporate plus you don't risk adding too much.
The amount of pasta water to add is up to you, but remember the sauce will start to thicken as soon as it comes off the heat.