This pasta was one of the first times my husband said, “wow, maybe you really do need to open a restaurant.” So, here we are with a website, not exactly the same, but still works! Pasta pictured above with a toasted tortilla, roasted broccoli and Brussels sprouts, and leftover baked chicken.
Ingredients
- 1 Box of dry noodles (we like spaghetti)
- 8 oz. cream cheese
- 2 Tbsp avocado oil
- 2 Tbsp fresh lemon juice
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 red pepper flakes
- 2 Tbsp fresh thyme leaves, plus more for garnish
- 1/4 cup shredded Parmesan cheese
Directions
- Boil salted water for pasta
- in a large saucepan, heat on medium low, cream cheese, avocado oil, and lemon juice. Stir occasionally
- When cream cheese is mostly melted, add the thyme leaves and stir together
- Leave cheese mixture on heat for an additional 5 minutes, stirring to distribute thyme. Remove from heat
- When pasta is finished cooking, reserve 2 cups of pasta water
- Add 1 cup of pasta water and Parmesan cheese to cheese sauce. Stir to combine. If a more liquid sauce is desired, add remaining water in 1/2 cup increments (I used 1/2 cup)
- Using tongs, add pasta to sauce mixture and combine
- Add salt, pepper, and red pepper flake. Stir to completely combine
- Top with roasted vegetables of your choice
- Garnish with fresh thyme leaves and shredded parmesan
Stephani's Kitchen 