Pasta with roasted red pepper cream cheese
A weeknight pasta where red pepper cream cheese melts into a quick, silky sauce that needs nothing but salt and a handful of pasta water to come together. This shelf holds a shortcut to the kind of dinner that feels put-together without the fuss.
About 730 calories a serving, 24 g protein, 93 g carbohydrate, 28 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
From your shelf
- 8 oz [227 g] roasted red pepper whipped cream cheese spread
Staples
- 8 oz [227 g] pasta
- to taste salt
- to taste pepper
- 1 clove garlic
- 1 tablespoon oil
- Bring a large pot of salted water to a boil and add 8 oz pasta; stir and cook until two minutes before the package says it will be tender.
- While the pasta cooks, mince 1 clove garlic, warm 1 tablespoon oil in a large skillet over medium heat, and cook the garlic for one minute until fragrant.
- Scoop 1 cup pasta water into a measuring cup, then drain the pasta and add it to the skillet with the garlic.
- Add 8 oz cream cheese spread to the pan and stir constantly, adding pasta water one splash at a time as the cheese melts, until you have a sauce that coats the pasta; it will take about three minutes.
- Taste and season with salt and pepper.
Note Swap the pasta for rice or couscous if you have it. Leftovers will keep in the fridge for three days and reheat gently on the stove with a splash of water. Serve with a green salad or crusty bread on the side to stretch it.
On the label
PASTEURIZED MILK AND CREAM, ROASTED RED BELL PEPPER PUREE (RED BELL PEPPER, SALT, VINEGAR, NATURAL FLAVOR, XANTHAN GUM), WHEY PROTEIN CONCENTRATE, SKIM MILK, WHEY, MODIFIED FOOD STARCH, SALT, DRIED RED BELL PEPPER, GARLIC PUREE (GARLIC, NATURAL FLAVOR), CAROB BEAN GUM, XANTHAN GUM, LACTIC ACID, NATAMYCIN (A NATURAL MOLD INHIBITOR), VITAMIN A PALMITATE, CHEESE CULTURE
Philadelphia, cheese, serving 22 GRM, package 7.5 oz. Ingredients as printed on the label.
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Cooks as cream cheese, whipped cream, margarine. Half of it left? Use up the cream cheese.