Creamy Spaghetti 

With homemade Four Cheese Garlic White Cream Sauce made with Mozzarella, White Cheddar, Provolone, and Asiago cheese. A vegetarian first course, ready in a few minutes and perfect as an alternative to pasta with tomato. A quick recipe to make, without meat, perfect when we have vegetarian guests at dinner and we want to prepare a rich and tasty dish that can amaze them! To make this  pasta, just a few simple ingredients are enough. The recipe is also perfect for everyday family lunch or as an alternative to the classic pasta with tomato.

Ingredients

1 tablespoon olive oil

1 tablespoon butter

5 garlic cloves minced

8 oz spaghetti

1 cup cooked pasta water

1 chicken bouillon cube

1 cup heavy cream

1 ½ cups Four-Cheese Italian White Cheese Blend Mozzarella, White Cheddar, Provolone, Asiago

¼ cup parsley finely chopped (or use green onions)

Instructions

 

Heat olive oil and butter on medium heat in a large skillet, add minced garlic and cook for about 1 minute on medium heat, without burning.

Cook pasta in a separate pan, drain. Reserve some of cooked pasta water. Dissolve 1 cube of chicken broth bullion in 1 cup of hot pasta water. Add pasta water (with the dissolved chicken broth bullion cube in it), heavy cream, and cooked spaghetti on the skillet with cooked garlic. Bring to boil, stirring. Once the liquids are boiling, immediately add cheese and keep stirring everything together (spaghetti and the cream), while boiling, until cheese melts and coats pasta, for about 1 minute. Reduce to simmer and continue to cook, constantly stirring, to thicken the sauce - for another minute or two.

To serve, top each serving with finely chopped parsley or green onions.