Creamy Port Salut Alfredo

I love this quick twist on the classic Alfredo with creamy Port Salut and plenty of garlic.  Port Salut is a deliciously mellow, creamy cheese with the perfect texture and consistency to just melt into the sauce and the garlic is lightly toasted in butter at the beginning so it’s nice and crunchy.  I love it, Keanu loved it and so will you!

Whenever you cook your pasta, the cooking liquid is literally like gold in creating a smooth, silky, satin sauce that perfectly coats your pasta so always reserve till the end.  Remember to season the water with rock salt and olive oil whilst the pasta cooks as this adds another layer of flavour. Enjoy!

Here’s what you’ll need

Serves: 4- 6

Time: Prep 5 mins | Cooking 10 minutes

Ingredients

250g pasta of choice, cooked as per instructions with liquid reserved.

1 tablespoon butter

3 cloves garlic, minced

1 teaspoon fine herbs

2 tablespoons cream cheese

1/2 cup whole milk

1 cup single cream

1/4 cup Parmesan

50g Port Salut

Salt and black pepper to taste

Pasta liquid (reserved to create a smooth sauce)

Step one:  In a large skillet over a medium heat melt the butter.  Add garlic and fine herbs and sauté till crispy - about 2 minutes.  Add cream cheese, whole milk and cream - bringing to a boil.

Step two: Add parmesan and Port Salut and a few tablespoons of the pasta liquid and stir to a smooth consistency.  Add pasta and accordingly add more liquid if required.  Serve once ready!