I usually make alfredo sauce with cream, but I ran out and thought I'd try a cream cheese recipe. I was pleasantly surprised. It tasted fabulous. It would be great over fettucini or any type of vegetable pasta medley. We served it over some cubed chicken, broccoli, carrots, peas and whole wheat penne pasta.
1/4 cup butter
1 8oz package cream cheese, softened
1 garlic clove, minced
1 to 1 1/2 cups milk (to desired thickness)
1 cup grated parmesan cheese
1/8 teaspoon black pepper
Melt butter in saucepan, add garlic and cook just until soft. Add cream cheese and stir with whisk until melted and smooth. You will get to a point where the sauce is so lumpy you wonder if cream cheese was a good idea- just keep whisking it will get smooth. Add milk a little at a time while whisking until sauce reaches desired thickness. Stir in cheese and pepper. Sauce will thicken as it cools so thin with additional milk if necessary. Serve warm with your favorite pasta and vegetables.