Description
This easy cream cheese pasta sauce is a great alternative to Alfredo sauce when you’re craving creamy pasta but are limited on dairy at home.
Ingredients
Units
Scale
- 2 Tbsp. unsalted butter
- 2 garlic cloves, minced
- 1 (8 oz.) pkg. cream cheese, cubed
- 1 1/4 cups milk, plus more to taste
- 1/2 cup grated Parmesan cheese, preferably freshly grated
- 1 Tbsp. finely chopped parsley
- Kosher salt and fresh black pepper, to taste
- Pinch of nutmeg, optional
- 16 oz. pasta of choice, to serve
Instructions
- In a large skillet, melt butter over medium heat. Add garlic and cook just until fragrant, about 30 seconds, while stirring constantly. Do not allow the garlic to brown.
- Add cream cheese and milk. Allow the cream cheese to further soften and then whisk the sauce until creamy. At first, it will look clumpy but then smooth out. Keep the sauce at medium heat and do not allow it to come to a rapid boil.
- Whisk in Parmesan cheese. Taste the sauce and then season with salt and pepper, as needed. If desired, add nutmeg. Stir in parsley.
- The sauce will be creamy and thick so it’s best to toss it with cooked pasta right away. If desired, thin it out with more milk or some of the pasta water.
Notes
- Cream Cheese: Use brick-style cream cheese and not cream cheese from a tub.
- Milk: I used whole milk but feel free to use lower-fat milk or a non-dairy alternative. The sauce will be slightly less creamy.
- Parmesan: If possible, grate the cheese yourself as it will melt better into the sauce. Do not use shredded cheese or it will clump up.
- Leftovers: Sauce can be used right away or cooled and refrigerated for up to 3-4 days. It’s normal for it to harden and become thick. Reheat on the stovetop over medium-low heat with a splash of milk if needed. Do not freeze this sauce as it will turn grainy.
Nutrition
- Serving Size: 1/2 cup sauce
- Calories: 216
- Sugar: 4.1 g
- Sodium: 254.6 mg
- Fat: 18.9 g
- Carbohydrates: 5.6 g
- Protein: 6.8 g
- Cholesterol: 54.2 mg