Easy Parmesan and Cream Cheese Pasta Sauce
"Philadelphia Cream Cheese recipe."
photo by Diana 2
- Ready In:
- 10mins
- Ingredients:
- 5
- Yields:
-
2 cups
ingredients
- 1 (8 ounce) package cream cheese, cubed
- 3⁄4 cup milk
- 1⁄2 cup parmesan cheese
- 1⁄8 teaspoon ground nutmeg
- pepper
directions
- Microwave cream cheese, milk and Parmesan cheese in 1 quart casserole until sauce is smooth, stirring occasionally.
- Stir in seasonings.
- Toss with hot, cooked pasta.
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Reviews
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Ok. I took some suggestions from here and made this tonight. I used the nutmeg but I also added a little pepper flakes and some garlic powder. I also used 1 cup of fat free milk. I added about a cup of shredded cheddar/Monterey jack mix towards the end. It was a little thick but once I tossed it with the hot pasta....THE BEST! So quick and easy! I then decided to put it in a casserole dish, add a little of that same cheese mixture and some Frenches crispy fried onions to the top and bake it for 25 minutes at 350. It's heavenly food.
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I made this sauce tonight for Gnocchi's . It was a TOTAL SUCCESS! THANKS SO MUCH FOR SHARING!!!! 10 STARS! -
Very thick - need to add up to 1 cup pasta water. Also, being Italian-American, I just couldn't resist 3-4 garlic cloves and olive oil. That made it taste just like Fettucine Alfredo. A nice, easy version but VERY heavy. You 'shouldn't' eat too much of this recipe but really can't help it.....it's very good. I gave it 4 stars simply because it is so heavy and makes you feel so bloated and full afterwards. If you don't overeat it, it's great. -
This is a great recipe if you love parmesan cheese.... I didn't add the nutmeg, instead I added garlic salt, seasoning salt, and pepper. It's bland by itself.
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Five stars as a base sauce only. It is too bland for pasta on it's own, but it takes many other flavors very well. Tonight I added a tablespoon of chili powder to it and it's great. This sauce takes other additions like Italian sausage very nicely too.
see 13 more reviews
Tweaks
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Make it fancy with a couple extra ingredients! I used vegan cream cheese, pre-graded parmesan (super fine), *Nilbog milk (usually available at all grocery stores), then replaced the nutmeg with some crushed/minced fresh garlic & oregano. Another way to cook: I melted half a tablespoon of (vegan veggie) butter in a small pot on the stovetop at medium-low heat. Once the butter melted, I added the milk, then the parm, then the cream cheese. I used a whisk to slowly stir while adding in the spices (I eyeballed the amount, you can just do it to taste with the garlic). I made it even FANCIER by topping off some roasted cauliflower/cheese mezzelune stuffed ravioli with this delicious sauce! For more protein, I seared wild Alaskan salmon (seasoned lightly with that same melted butter, pepper, and a dash of oregano), shredded it, and mixed it in with the ravioli. Took a total of 10 minutes and served with a salad :) Bon appetit!
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I followed the recipe as listed but added garlic powder instead of nutmeg. Sauce was flavorful my husband and I enjoyed it although our 4 year old didn't care for it. It does have a rich taste.
RECIPE SUBMITTED BY
Suzie
Athens, Pennsylvania
Hello from Athens, PA. Originally from Binghamton, NY, hubby and I moved to Ripley, West Virginia in 2011. Our youngest daughter (and mamma to our five grandchildren) lives in Waverly, NY and decided it was time for us to "move back up north to be near the grands." She had a point, so in October of 2016 we moved to Athens. I worked in clerical/secretarial positions in New York State for 30 years before retiring in 2003. Married since 1976, DH and I have been through the war and back in our 41 years together. Now, we're as comfortable with each other and our life together as a pair of well-worn slippers. We have 3 adult children, 5 grandchildren, and a Cockapoo named Sophie Marie.
I'm a Certified Lay Minister with American Baptist Churches USA, and just completed a three year course of study from the West Virginia Baptist School of Christian Studies earning a Diploma in Pastoral Ministry. I am passionate about my faith, hope and trust in God. Proverbs 3:5 keeps me grounded. "Trust in the Lord with all your heart and lean not on your own understanding. In all your ways acknowledge Him and He will make your paths straight." I'm happiest when I'm free to worship God in spirit and in truth, unhindered by man-made boundaries. Writing creatively and a gift for music, especially singing, are two ways in which I seek to understand, glorify, and praise God for the many blessings of my life.
I love: the color green, forests, and long, brown, pine needles; rustic homes and fireplaces; sticking my hands and feet in a cold, clear creek. Children. I love witnessing the innocence of children and grieve when that is taken from them. I have a special place in my heart for the elderly, and I enjoy visiting with them. I find myself humbled and grateful by the life experiences they are so willing to share.
I used to bake and cook a lot; but now, arthritis in my hands (especially my thumbs) and feet as well as Fibromyalgia make for less "kitchen time." Not a good thing when you enjoy cooking. Now I look for simple and not too time-consuming recipes that still say "I love you." I do continue to make halupki, lasagna, and a couple of other time-consuming recipes (although it really tires me out); but, the happy "thank yous" from others makes the pain more tolerable. Besides, cooking is about love and pleasing others...not pain.
