A quick weeknight pasta that turns a tub of strawberry cream cheese spread into something warm and savory, sweetened just enough by the fruit. The cream cheese melts into a silky sauce that coats every strand.

Serves 2. 20 minutes, 15 at the stove.

About 760 calories a serving, 24 g protein, 92 g carbohydrate, 33 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil and cook 8 oz pasta until al dente, about 9 minutes; reserve 1 cup of the pasta water, then drain.12 min
2. While the pasta cooks, melt 2 tablespoons butter in a large pan over medium heat, then add the entire 8 oz tub of strawberry cream cheese spread, stirring until it starts to loosen.
3. Add 3/4 cup of the reserved pasta water to the cream cheese, stirring constantly until the sauce is smooth and pourable, about 2 minutes; adjust with more pasta water if needed.2 min
4. Toss the hot pasta into the sauce and fold gently until every strand is coated, about 1 minute; season with salt and pepper to taste and serve at once in warm bowls.

Note Swap in penne or rigatoni for a different shape. Leftovers keep refrigerated for two days; reheat gently with a splash of water to restore the sauce. Serve with a sharp green salad and crusty bread to balance the sweetness.