A weeknight pasta that leans into autumn spices already built into the cream cheese spread. Stir it into hot pasta with butter and sage for a simple, elegant dinner that tastes like you tried harder than you did.

Serves 2. 20 minutes, 15 at the stove.

About 810 calories a serving, 24 g protein, 92 g carbohydrate, 38 g fat. From USDA figures for 75% 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 a minute before al dente, about 8 minutes depending on shape. While it cooks, melt 3 tablespoons butter in a large skillet over medium heat and add 8 to 10 sage leaves; let them crisp and brown for 2 to 3 minutes.10 min
2. Reserve 1 cup pasta water, then drain the pasta and add it to the sage and butter. Tear the 8 oz cream cheese spread into four or five pieces and scatter it over the hot pasta; toss constantly off heat, adding pasta water a splash at a time, until the cheese melts into a smooth sauce, about 1 minute.
3. Taste, season with salt and pepper, and serve at once in two bowls.

Note Swap sage for thyme if that is what you have. The pasta keeps covered in the fridge for two days; reheat gently with a splash of water. A green salad or roasted vegetables balance the sweet spice.