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The Cook Book

Herb Cream Cheese Spaghetti

This recipe for Herb w/ Sundried Tomato Spaghetti is simple to make, yet elegant enough to serve to guests!

Total time
20 mins

Recipe by:

Johanna M. Cook is the founder of http://mommacuisine.com/ where her mission is to show busy moms (and dads) that Great Everyday Meals can be done with simple ingredients and basic cooking techniques. She is a mother of three, a restaurant industry professional of about 10 years, and a busy mother juggling a food blog & cooking show, raising her kids, and being a wife. Watch her cooking channel on YouTube; Momma Cuisine Show at http://youtube.com/mommacuisineshow.

Herb Cream Cheese Spaghetti

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Ingredients

( 4 servings )
  • 12 lbs Spaghetti Pasta
  • 12 lbs cauliflower florets
  • 12 lbs Broccoli florets
  • 3 Tablespoons Sun dried Tomatoes sliced
  • 3 Tablespoons Olive Oil
  • 12 Teaspoon Kosher Salt
  • 6 Oz Cream Cheese

Preparation

  • Boil water with 1 tablespoon of salt and oil. Cook pasta until al dente for about 5-8 minutes. Take pasta out of the water. Do not disgard the pasta water.
  • Blanch the broccoli and cauliflower florets for about 2-3 minutes and take out of the water and set aside.
  • Heat a large saute pan on medium heat and saute the sundried tomatoes for about 1 minute. (If using sundried tomatoes packed in olive oil, feel free to use the oil in the bottle.) Toss in the cooked pasta, broccoli and cauliflower florets.
  • Add the entire package of herb cream cheese and toss lightly. Add a ladle of the pasta water to help turn the cheese into a thick sauce.
  • Add the salt and a couple cracks of fresh ground pepper to taste. Serve.

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