Cream Cheese Spaghetti
A delightful and creamy dish combining cream cheese, Parmesan, and spaghetti for a quick weeknight dinner.
Ingredients
Pasta
- 300 g spaghetti Any pasta of your choice can be substituted.
Creamy Sauce Ingredients
- 100 g cream cheese Can substitute with ricotta for a lighter version.
- ½ cup grated Parmesan May use different cheeses like feta or gouda.
- ½ cup heavy cream
- 3 cloves garlic, minced
- Salt & pepper to taste Season gradually as cheese can be salty.
Garnish
- 1 bunch Fresh basil For garnish
Instructions
Cooking the Spaghetti
- Boil water in a large pot and cook the spaghetti according to package instructions. Once done, drain and set aside.
Preparing the Sauce
- In a frying pan, heat a little oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Add cream cheese to the pan and let it melt, stirring continuously.
Combining Ingredients
- Once cream cheese has melted, pour in heavy cream and grated Parmesan. Stir until smooth and creamy.
- If the sauce is too thick, add pasta water to reach desired consistency.
Tossing with Spaghetti
- Add cooked spaghetti to the sauce and toss until pasta is evenly coated. Season with salt and pepper to taste.
Garnishing and Serving
- Garnish with fresh basil and serve hot.
Notes
Allow spaghetti to cool in an airtight container for leftovers. Best enjoyed fresh, but can be stored in the fridge for 3-5 days.