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5.0 from 15 votes

Cream Cheese Pasta

This easy cream cheese pasta recipe uses just a few basic ingredients and is ready in about 15 minutes. And it is versatile; add other ingredients to make this dish your own.

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 4 people
Calories: 519 kcal
Course: Main Course
Cuisine: Italian , American

Ingredients

  • 1 lb pasta 450 g, Note 1
  • 1 tablespoon olive oil
  • 3-5 garlic cloves to taste
  • 1 ⅓ cup cream cheese 300 g/ 10.5 oz, Note 2
  • 1 cup milk 230 ml
  • 2 tablespoons freshly grated parmesan + more to serve, Note 3
  • small handful fresh basil Note 4
  • fine sea salt or kosher salt
  • ground black pepper

Instructions

    Cup of Yum
  1. Cook the pasta: Bring a large pot of water to a boil and cook the pasta according to the package instructions. Before draining, reserve about ½ cup of the cooking water.1 lb pasta / 450 g
  2. In the meantime, prepare the ingredients for the sauce, but only start cooking a couple of minutes before the pasta is cooked.
  3. Grate the garlic and set aside. Whisk the cream cheese and milk in a bowl and add salt and pepper to taste. Grate the Parmesan. Cut the basil into strips. Keep all the ingredients in separate containers.3-5 garlic cloves + 1 ⅓ cup cream cheese/ 300 g + 1 cup milk/ 230 ml + 2 tablespoons freshly grated Parmesan + small handful fresh basil
  4. Cream cheese sauce: Heat the oil and sauté the garlic on low heat for just about 30-60 seconds; it should not get too much color or burn. Add the cream cheese mixture and stir until smooth. Add the chopped basil and Parmesan and combine.1 tablespoon olive oil
  5. Add drained pasta and a little reserved cooking water, just enough to make the sauce creamy and help it coat the pasta thoroughly.
  6. Adjust the taste with salt and pepper and sprinkle with more Parmesan, if desired. Serve immediately.fine sea salt + ground black pepper

Notes

  • Pasta: I use spaghetti or tagliatelle most of the time, but any other kind of pasta shape is fine.
  • Cream cheese: I usually use creamy and softer cream cheese from a tub of cream cheese. However, brick cream cheese is just as great, but you might need to mix it with more milk or pasta water to help it reach a smooth and creamy consistency. Add the extra liquid gradually and stir well before adding any more.
  • Parmesan: Preferably freshly grated; pre-grated cheese has less flavor, and its preservatives might make the sauce grainy. It can be left out; the dish will still taste great without it.
  • Basil: Only fresh basil, don't substitute with dried. Fresh or frozen parsley can be used instead.
  • Customize:
  • Add 1-2 deseeded and chopped tomatoes and stir them with the garlic in the pan for 1-2 minutes until slightly softened before adding the cream cheese.
  • Sauté 3-4 finely chopped anchovies with the garlic until “melted.”
  • Sauté a finely chopped chili with the garlic, or add some red chili flakes or cayenne pepper to the sauce.
  • Add a good handful of peas to the cooking pasta during the last 2 minutes of the cooking time.

Nutrition Information

Serving 1/4 of the dish Calories 519kcal (26%) Carbohydrates 44g (15%) Protein 15g (30%) Fat 32g (49%) Saturated Fat 17g (85%) Polyunsaturated Fat 12g Cholesterol 82mg (27%) Sodium 611mg (25%) Fiber 2g (8%) Sugar 4g (8%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 519

% Daily Value*

Serving 1/4 of the dish
Calories 519kcal 26%
Carbohydrates 44g 15%
Protein 15g 30%
Fat 32g 49%
Saturated Fat 17g 85%
Polyunsaturated Fat 12g 71%
Cholesterol 82mg 27%
Sodium 611mg 25%
Fiber 2g 8%
Sugar 4g 8%

* Percent Daily Values are based on a 2,000 calorie diet.