Saturday, April 23, 2016
4 Tablespoons butter
4 garlic cloves, minced
1/2 teaspoon dried basil
8 ounces cream cheese, softened and cut into small cubes
8 ounce jar of sun-dried tomatoes, rinsed, drained and chopped
2 cups milk
2 cups Parmesan cheese, grated
1/2 teaspoon black pepper
1/2 teaspoon salt, or more if needed
optional: fresh diced tomatoes and chopped basil
Cook noodles according to package. Drain and drizzle with olive oil and set aside.
In a medium skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn. Stir in the basil. Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy past. Stir in the sun-dried tomatoes.
Over medium heat, add the milk gradually, about 1/4 cup at a time, whisking quickly and constantly until each addition is incorporated into the sauce. Stir in the Parmesan cheese, pepper and salt. Cook over medium heat, stirring until the cheese is melted and the sauce is the desired consistency.
Serve over the noodles.
Source: Mel's Kitchen Cafe