Sometimes it’s funny how a new recipe is discovered. This one, in particular, was quite amusing; Cream Cheese Spaghetti. Now, before you go getting judgy on me let me tell you all about it.
I aim to do a bi-weekly meal plan. Like many people I get paid bi-weekly. Doing a bi-weekly menu, meal plan, and food prep can work well for that. Anyone who has ever planned meals for years on end knows that this task isn’t always just writing down a list of meals and then making them. There are schedules involved and the household members who are being cooked for.
As I many times do when preparing a meal plan I asked D3 and D4 what they wanted to eat over the next couple of weeks. Sometimes I get rapid fire answers and at times I get vague non-answers such as I got this past meal planning time. D3 replied, “Something with Cream Cheese.” As is in my nature I asked some probing questions. “Like a dip? Or an entrée?” She said an entrée.
I racked my brain for some time trying to determine what would make a good cream cheese centric main dish. Who can’t think of dips or sides that have cream cheese in them? I wasn’t going to add meat to the dish because that wouldn’t make it a cream cheese entrée.
The two things that I could come up with were spaghetti or tacos. Spaghetti and tacos become conduits for many things in my house, so why not cream cheese. I added Cream Cheese Spaghetti to the menu.
Finally the night came to make Cream Cheese Spaghetti. On my way home from work I called The Hubs and asked him if he would start the pasta water. “Oh, yeah. It’s that night, “ he said. Apparently he had not been looking forward to this meal.
I got home and made dinner, rounding the meal off with green beans and garlic toast. Everyone looked a little bit nervous as they were trying it. The looks said everything. They liked it. Seconds were dished out. The Cream Cheese Spaghetti recipe was a success.
As we were dining on this new recipe The Hubs asked why this was chosen. I went through the story above. When D3 heard that the other idea had been Cream Cheese Tacos she made an exasperated sound and said, “And you didn’t go with that?” The Hubs quickly reminded her that the likelihood of that dish making it into the rotation with another roughly 360 days left in this year was very high. We love tacos.
Cream Cheese Spaghetti ticked off all of the boxes that make it an excellent weeknight meal:
- Crowd Pleasing
While this isn’t going to tick any boxes for low-fat or low carb it will definitely be hitting our table again this year!
Cream Cheese Spaghetti
16-ounces spaghetti noodles
1 cup reserved pasta water
8 ounces cream cheese, softened and cubed
Seasonings to taste
Cook pasta according to the package directions. At the end of the cooking time, remove 1 cup of water from the pasta pan. Drain pasta and set aside.
Add the cubed cream cheese to the empty pasta cooking pan, or a Dutch Oven. Turn on medium low heat. Whisk in about half of the reserved pasta water and continue to whisk, adding more liquid to thin. Whisk until cream cheese has melted and you have a sauce to your desired consistency.
Stir in salt, pepper, garlic powder, parsley or your preferred seasonings to taste. Turn off heat.
Add drained pasta to the sauce and toss to coat.