Dr Mobeus
Garlic and Herb Cream Cheese Pasta
This is the pasta recipe for people who have nothing in the fridge. A tub of cream cheese, some garlic and whatever pasta you have turns into a silky, rich sauce in the time it takes to cook the pasta. No flour, no milk, no waiting for a white sauce to thicken – just melt and stir.
The trick is using the starchy pasta water to loosen the cream cheese into a proper sauce. It emulsifies with the fat and clings to every bit of the pasta. Use any shape – penne, fusilli, spaghetti all work. The mixed herbs add just enough flavour without needing anything fresh.
Garlic and Herb Cream Cheese Pasta
Ingredients
Method
- Bring a large pan of salted water to the boil. Cook the pasta according to pack instructions.
- Two minutes before the pasta is done, scoop out 100ml of the cooking water and set aside.
- Drain the pasta and return it to the warm pan.
- Add the butter, cream cheese, garlic and mixed herbs to the pasta.
- Pour in a splash of the reserved pasta water and stir vigorously until the cream cheese melts into a smooth sauce. Add more water if needed.
- Stir in the salt, pepper and parmesan if using.
- Serve immediately while hot and creamy.
Tips and Variations
Do not let the pasta sit after draining or the sauce will not stick. Work quickly while everything is hot. No cream cheese? Use creme fraiche or a splash of single cream with a tablespoon of soft cheese. Add frozen peas or sweetcorn to the pasta water for the last 2 minutes to get some veg in.
