Feel free to use less but I’ll be honest, I don’t know how to not use a crap-ton (actual measurement) of garlic in my food. Mix garlic-infused olive oil, creamy cheese, savory parmesan, and delicious spaghetti. And let’s not forget about all of that garlic. The cream cheese sauce is embarrassingly easy to make, but it turns your plain pasta dish into something good. The rest of the sauce consists of a little flour, a splash of cream, some milk and a good amount of seasoning. When I shot it, I used a lot of mature cheddar, a little mozzarella and Parmesan (feel free to swap for a vegetarian variety should you want to keep this 100% vegetarian) but Gruyere, Brie or any good melting cheese will work perfectly in this sauce. Speaking of the sauce I make it a little different every time because it really depends on what cheese I have in the fridge. Add up to cup of the reserved pasta water to loosen the sauce. (Salt is an important ingredient here, so do not skip it.) To dress the pasta with the cream sauce, add the pasta directly to the pan with the sauce and gently shake the pan to coat the pasta with the sauce. To serve restaurant style, use a large fork, or tongs to twirl the pasta inside a. There are two ways to serve spaghetti: twirled (more of a restaurant style), or simply placed as is, into a bowl (family-style). Add sauce until the pasta is completely coated. It takes all of 20 minutes to get it on the table because the sauce is made while the pasta cooks. Taste the sauce and add the salt as needed. If the pasta soaks up the sauce and seems too dry, add a little pasta water. Once sauce is ready, dump in boiled Penne pasta and use tongs to easily cover pasta with sauce. This easy garlic cheese pasta has been a true saviour during busy weeks. Heat pasta sauce for about 7-8 more minutes, stirring frequently, while some of the excess liquid burns off.
#HOW TO MAKE A CHEESE SAUCE PASTA SIDE FULL#
Because, well, I can) and I just don’t have any time to figure out dinner after a full day of shooting and filming. No complaints here though, this year has been nothing but awesome.Īnyway, this week we have a TON of work to get through before my birthday next week (I’m taking the whole week off next week. 2017 started and since then it’s been just one whirlwind of work, school stuff and the odd Friends marathon here and there. Reduce the heat to low and simmer, stirring, for 5 minutes. Continue cooking, stirring constantly, until thickened and smooth. Gradually add milk or light cream, stirring until well mixed. This year has flown by (and I know I say this every year). Put the saucepan back on the heat and cook, stirring, for 1 minute. I also love June because after June it feels like the year is in freefall and we’ll get to the fun of December so much quicker.īut honestly, I just don’t know how we got here so quickly. How even did that happen? I always love June because it’s my birthday month and the month where winter really sets in in South Africa (I’m such a winter baby). Jump to Recipe Print Recipe This ridiculously easy garlicky cheese pasta is the perfect quick and delicious weeknight meal and perfect for meatless Mondays.
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