A sweet and savory pasta where cinnamon cream cheese melts into a quick sauce, studded with toasted walnuts and a hint of garlic. It's an unconventional dinner that plays to what you have, rich enough to satisfy on a tired night.

Serves 2. 25 minutes, 15 at the stove.

About 880 calories a serving, 27 g protein, 98 g carbohydrate, 43 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil and cook 8 oz pasta until al dente, about 10 minutes; reserve 1/2 cup pasta water before draining.12 min
2. While pasta cooks, toast 1/3 cup walnuts in a large skillet over medium heat, stirring often, until fragrant and lightly golden, about 4 minutes; transfer to a plate.4 min
3. In the same skillet, melt 2 tablespoons butter over medium-low heat and add 1 minced garlic clove, cooking until soft and fragrant, about 1 minute.1 min
4. Cut 8 oz cream cheese into chunks and add to the skillet, stirring constantly until it melts and begins to form a sauce, about 2 minutes; add 1/4 cup reserved pasta water and stir until smooth.2 min
5. Add the drained pasta to the skillet and toss to coat, adding more pasta water as needed to loosen the sauce; season with salt and pepper.2 min
6. Divide pasta between two bowls and scatter the toasted walnuts over top.

Note Swap walnuts for pecans or pine nuts if you have them. Leftovers keep refrigerated for three days and reheat gently with splashes of water in a pan. Serve with a green salad dressed sharply in vinegar to cut the richness.