This sauce is super simple to prepare and cooks up super fast. Perfect weeknight comfort food.
You’ll notice when I post recipes that my directions are very general. That is because I’m assuming that you have some basic cooking skills, but also to give you some wiggle room to play with your food. I rarely follow a recipe exactly as it’s written. I usually just check the list of ingredients and take it from there. If you were to ask three people to prepare scrambled eggs, you might end up with three different end results. Some people like their eggs a little wet and slimy (not me!), some like them just done, and some like them well-done. Bottom line, prepare your food the way you want to eat it, and use ingredients that you like! Why wouldn’t you?
This sauce is great on its own over pasta, but I usually add mushrooms, broccoli, chicken or even a little bacon. Basically whatever we have on hand in the fridge. You could also add roasted red peppers, or some canned diced tomatoes to make it a creamy rosé sauce. Anything goes!
The other great things about this sauce are that it’s inexpensive and most of the ingredients, you probably have on hand already. If you missed it, check my list of 55 Ingredients to have on hand at all times to see what I try to always keep in the house.
1/2 cup cream cheese (Go for full-fat cream cheese here. The light cream cheese will separate in your sauce and it’s just gross!)
1 1/4 cup milk
2 large cloves of garlic
3 Tbsp. parmesan cheese
1/2 tsp. salt
1/2 tsp. pepper (I like a lot of pepper in this! Add more when serving.)
1/8 tsp. nutmeg
Basically all you have to do is blend everything together in the blender until combined. Bring to a boil, whisking constantly, then reduce the heat to low until you’re ready to serve. The sauce will thicken as it cools, so even if it seems a little thin, it will coat your pasta nicely as it cools down.
I like to serve it with linguine (this sauce will be enough for a 500 gram package) and top it with extra parm and lots of fresh parsley for serving.