A quick weeknight pasta where strawberry cream cheese becomes a sweet-tart sauce with brown butter and fresh sage. The spread's tang and fruit balance richly against the butter and pasta starch, making something that tastes like it took longer than it 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. Add 8 oz pasta and cook until just under al dente, about one minute less than the package says, then drain and set aside, reserving one cup of the cooking water.10 min
2. While the pasta cooks, melt 3 tablespoons butter in a large skillet over medium-high heat, swirling often, until it turns golden brown and smells nutty, about four minutes. Tear or strip 8 to 10 fresh sage leaves into the butter and turn off the heat.4 min
3. Add the drained pasta to the sage butter and return to medium heat. Spoon 8 oz of the strawberry cream cheese spread across the pasta in pieces, then pour in one third cup of the reserved pasta water. Stir gently and constantly until the cream cheese melts and coats the pasta, about two minutes, adding a splash more water if the sauce seems thick or breaks. Season with salt and pepper to taste and serve at once in sh

Note Swap fresh sage for thyme or mint if that is what you have. Leftovers will keep covered in the fridge for two days; toss with a splash of water over medium heat to restore the sauce. Serve with a sharp green salad or roasted bitter greens to cut through the sweetness.