Cream Cheese Pasta

Cream Cheese Pasta

from thecookingcollective.com.au
20 min
5 servings

Creamy, comforting and delicious, this ridiculously easy cream cheese pasta comes together in 20 minutes, making it the perfect weeknight dinner!

Ingredients

  • 350 grams pasta (Fettucine, spaghetti or your preferred pasta)
  • 3-4 cups sweet potato (diced/cubed (approx. 1 large sweet potato))
  • 1/3 cup pine nuts
  • 150 grams halloumi (thickly sliced)
  • 4 tablespoons olive oil
  • 3-4 cloves garlic (crushed)
  • 250 grams cream cheese (softened at room temperature)
  • 1/2 cup pecorino cheese (fresh, finely grated)
  • 1 cup reserved pasta water (reserve water from pasta before draining, plus a little extra to set aside, just in case)
  • salt and pepper to taste
  • baby spinach leaves

Directions

  1. 1

    Pre-heat oven or air fryer to 200C°. Place the diced sweet potato cubes onto a lined baking tray (or air fryer basket) and spray with a little oil spray. Roast the sweet potato for around 15 minutes (oven)/10 minutes (air fryer), or until golden and cooked through, turning halfway.

  2. 2

    While the sweet potato is cooking, place the pasta into a large pot of boiling, salted water (2 litres of water and one teaspoon salt) and cook according to the packet instructions, until al dente.

  3. 3

    While the pasta is cooking, add the pine nuts to a dry pan and toast over medium heat, stirring frequently, until lightly browned. Remove the pine nuts from the heat and set aside.

  4. 4

    Add the halloumi to the same pan and fry both sides, until golden brown. Set aside with the pine nuts.

  5. 5

    Next, prepare the pasta sauce. Cook the oil and garlic together on low heat until soft and fragrant. Be careful not to burn the garlic.

  6. 6

    Carefully remove 1 cup of water from the boiling pasta and set aside. Add the cream cheese to the pan with the garlic and pour the pasta water over the top. Stir until smooth and combined.

  7. 7

    Remove the pan from the heat and add the pecorino cheese to the sauce. Stir until smooth and combined.

  8. 8

    Add the spinach and stir until wilted. Taste the sauce and season with salt and pepper, to taste.

  9. 9

    Add the drained pasta, roasted sweet potato, pine nuts and halloumi to the pan and stir. Test the consistency and add a little more reserved pasta water, if needed. Serve immediately with extra pecorino and cracked pepper. Enjoy!