It’s my boyfriend’s first day of school today! (Finally)
My boyfriend left for Toronto at the end of August to do his masters in Math. Even though I do miss him, it’s better than the time he went to Russia for 5 months. At least we can call/text each other, and his internet connection is better.
So while he’s all nervous about a new year and a new school, all I’ve been doing is daydreaming about linguine.
It all started a few weeks before he left. Ever since we stopped speaking French after high school (we were both in French immersion when we were in school) our ability to speak French has been steadily declining. So, in an attempt to get some French into our lives, we watched Ratatouille in French.
They were talking so fast that it was hard to figure out what they were saying. There was only thing I could hear, over and over, and that was “Linguine”. You see, that was the name of the main character.
So now, after weeks and weeks of thinking about making linguini, I finally got up and actually did it. And since the dish that I would usually eat when I ate out was fettuccine alfredo, I decided that I should fuse the best of both worlds. And I’m glad I did.
This creamy pasta did not last long at my house. I think I had it breakfast, lunch and dinner. It’s THAT good!
Creamy linguine alfredo recipe made with cream cheese. Ready in under 30 minutes, it makes the perfect weeknight dinner idea.
- 1 Tbsp salted butter
- 1 clove garlic, minced
- 2 tsp all-purpose flour
- 1 cup milk
- 2 Tbsp light herb and garlic cream cheese
- 3/4 cup grated Parmesan cheese
- 340 g linguine noodles
- salt and pepper to taste
In a small skillet, melt the butter over medium heat. Add the garlic and cook for about 1 minute. Mix in the flour, and cook for another minute. Whisk in the milk and cook, whisking constantly until thickened, about 3 minutes. Add the cream cheese and Parmesan cheese and whisk until melted.
Meanwhile, bring a large pot of salted water to a boil. Add the linguine and cook until al dente. Reserve 1 cup of cooking water, then drain pasta and return to pot.
Add the sauce and 1/2 cup of the reserved water to the pasta, and toss to combine, adding more cooking water as needed to loosen. Divide among bowls and enjoy.