Can I substitute another type of pasta besides linguine?

I have also successfully made this recipe with dried fettuccine pasta . Depending on the brand of fettuccine, you will likely need to add an additional 1 - 2 minutes onto the cook time listed in the recipe. To compensate for the added cook time, you may also need to add in about 1/4 - 1/3 cup extra liquid toward the end of the cook time (either water or milk) to prevent the pan from getting too dry before the pasta is done cooking. Substituting dried fettuccine works here because fettuccine and linguine have similar cook times. I don't recommend trying to use a pasta that takes much longer or shorter to cook, because you will end up with either too much or not enough liquid in the final dish.

How do I store and reheat leftover cream cheese pasta?

Store any leftovers in a covered container in the fridge. Stored properly, leftovers will last for 3 - 4 days in the fridge . Much like any leftover pasta, the texture of this cream cheese pasta will get drier the longer it sits in the fridge. Therefore, my favorite way to reheat the pasta is to gently warm it in a small pan over low heat, covered with a lid. Before adding the lid, stir in a few tablespoons of milk to the pasta to help the sauce reconstitute. Although I have recommended freezing some of my recipes that contain dairy (such as this recipe for red skin mashed potatoes ), I don't recommend freezing this pasta recipe. Cream cheese tends to get grainy when frozen and thawed, and the silky smooth sauce is pretty much what this recipe is all about. Therefore, I think it's just not worth it to try and freeze this pasta. Trust me, this dish is so good, you're not likely to have many leftovers!

What should I serve with cream cheese pasta?

This dish is pretty rich and filling, so for side dishes, I recommend something lighter, such as a green salad or steamed or grilled vegetables. For added protein, you can top the pasta with grilled chicken, shrimp, or scallops. If you would like to garnish the pasta, I recommend chopped parsley and a sprinkle of cracked black pepper and extra Parmesan cheese. If you like heat, you can also add some red pepper flakes on top.

Cream Cheese Pasta

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You can make this cream cheese pasta with only one pan and 7 ingredients! This creamy and indulgent pasta recipe can also be made in about 25 minutes or less.

Author: Kate
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 4 servings 1x
Category: main course, entree
Method: stove top
Cuisine: American

Ingredients

Scale

8 ounces (226 g) cream cheese (1 block)
12 ounces (340 g) dried linguine (see note 1)
1 cup (237 ml) milk (either skim, 2%, or whole)
4 cups (946 ml) water
1 1/2 teaspoons (5 g) kosher salt (see note 2)
1 1/2 ounces (43 g) Parmesan cheese, grated (about 1/2 cup)
1/2 teaspoon black pepper, or to taste
1 pinch nutmeg (optional but recommended!)

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Instructions

Cut the block of cream cheese into small cubes, set aside.
Place a wide sauté pan (see note 3) or large pot on the stove. Add the linguine to the pot, along with the milk, kosher salt, and water. If the pasta is too long to fit flat on the bottom of the pan, you can break the pasta in half.
Turn the heat on high and bring the liquid to a boil. Let the pasta boil for 10 - 12 minutes, stirring frequently, until the pasta is tender and most of the liquid has evaporated. Pay special attention to stir the pasta well toward the end of the cook time to prevent the pasta from sticking to the pan. If the pan is getting too dry but the pasta hasn't finished cooking yet, add in a small amount of additional water or milk. (While the pasta is cooking, you can grate the Parmesan cheese if not using pre-shredded Parmesan.)
When the pasta is finished cooking, turn the heat off the stove. Add in the cubes of cream cheese, grated Parmesan, black pepper, and pinch of nutmeg. Stir the ingredients together until the cheeses have melted into the sauce. Taste the pasta and if needed, sprinkle in more Parmesan cheese, salt, black pepper, and/or nutmeg to taste.
Serve the pasta immediately, or, if desired, let the pasta sit for 2 - 3 minutes to thicken the sauce further.

Notes

For best results, use bronze-cut pasta. Bronze-cut pasta has a rougher, more porous surface. This will help the sauce cling better to the pasta and it results in a much more satisfying creamy texture in each bite!

I used Diamond Crystal Kosher salt for this recipe, which is lighter and flakier than Morton Kosher salt. To substitute Morton Kosher salt or regular table salt, use only 1 teaspoon in the cooking water. Or, go by the weight measurement (5 g).

A sauté pan has a wide, flat bottom and straight sides that are about 3 - 5 inches tall. This type of pan works well for one-pan pastas because the lower sides help the water to evaporate more quickly and make it a little bit easier to stir the pasta well during cooking. But, if you don't have one, a large pasta pot works well also.

The nutrition information below is an estimate provided by an online nutrition calculator; the nutrition counts of your dish will vary based on the brand and exact amounts of ingredients used. This nutrition estimate should not be considered a substitute for professional medical, health, or nutritional advice. See our full disclosure policy.

Nutrition

Serving Size: 1/4 recipe
Calories: 507
Sugar: 2.9 g
Sodium: 817 mg
Fat: 25.3 g
Saturated Fat: 15 g
Carbohydrates: 51.4 g
Fiber: 0 g
Protein: 19.3 g
Cholesterol: 137 mg

Find it online: https://nibbleanddine.com/cream-cheese-pasta/