Serves 2-3 Ingredients:
1/2 tub of cream cheese (approx 250g)
6-8 sun dried tomato half’s chopped
1x Handful of basil leave chopped
1/2 cup of olives
1x cup of 1/2 milk 1/2 cream
1/4x tsp paprika
1/4x tsp chilli flakes
1x Handful of spinach
1x cup Parmesan cheese
4x cloves garlic 3 if big
Linguine pasta or any pasta will work.
Cook linguine according to package instructions. Drain.
Heat 1 tablespoon of olive oil in a large skillet on medium heat.
Add chopped sun-dried tomatoes and minced garlic. Cook on medium heat for about 30 seconds, constantly stirring.
Add 1 cup of half-and-half, paprika, chilli and ¼ teaspoon of salt. Bring to boil and reduce to simmer.
Add ½ cup of Parmesan cheese (half of what the recipe calls for). Stir for about 30 seconds or longer until the cheese melts. If the sauce is too thin, gradually add more cheese. Keep stirring around all of the skillet for a couple of minutes.
Note: if the sauce gets too thick, add more half-and-half.
Add spinach and olives. Keep stirring on medium heat until the spinach wilts, about 1 minute.
Add cooked and drained linguine to the sauce. Stir well.
Taste the linguine and add more salt, if needed. Top with finely chopped fresh basil leaves.