Cream Cheese Pasta

• porcje: 6 servings
• czas aktywny: 10 minutes
• całkowity czas: 30 minutes

Składniki

1 box (16 oz) linguine

1/2 cup (1 stick) salted butter

1 small onion (finely diced)

5 cloves garlic (minced or pressed)

1½ cups whole milk

1 bar (8 oz) cream cheese

1 cup freshly grated parmesan cheese

½ teaspoon kosher salt ()

¼ teaspoon black pepper

Wskazówki

Cook the linguine pasta, in a large pot of salted water, according to the package directions. Cook to al dente or softer depending on preference. When done, drain the pasta but do not rinse it. *Make sure to salt the pasta water! I use about 1-2 teaspoons kosher salt, but I never really measure. Salt also helps the water boil faster.

In a large skillet pan, over medium heat, melt the butter and onions. Let cook until the onions are softened; about 3-4 minutes.

Stir in the garlic cloves and cook for an additional 1 minute.

Stir in the milk, cream cheese, parmesan cheese, kosher salt, and black pepper. Continue cooking, while stirring frequently, until the cream cheese is fully melted and the sauce has thickened. *To help the cream cheese mix in smoother and quicker, I microwave the unwrapped bar for about 30-40 seconds. This way, it's nice and warm and mixes right in. This is an optional step, the cream cheese will still melt in if you choose just to add it into the skillet.

Toss the drained and cooked linguine into the cream cheese sauce. Serve warm & enjoy!

Wartości Odżywcze

• Kalorie: 665 kcal
• Tłuszcz Całkowity: 36 g
• Tłuszcz Nasycony: 22 g
• Tłuszcz Nienasycony: 11 g
• Tłuszcz Trans: 1 g
• Cholesterol: 99 mg
• Sód: 735 mg
• Węglowodany Całkowite: 64 g
• Błonnik Pokarmowy: 3 g
• Cukry Całkowite: 7 g
• Białko: 21 g